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mummy jalapeno poppers on parchment paper.
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Mummy Jalapeno Poppers

These mummy jalapeno poppers are cheese, peppers, garlic, then wrapped in puff pastry and baked to perfection.
Prep Time25 minutes
Cook Time12 minutes
Total Time37 minutes
Course: Appetizer
Servings: 20
Calories: 96kcal
Author: Julie Maestre

Ingredients

  • 10 large jalapenos
  • 8 ounces cream cheese softened
  • 1/2 cup cheddar cheese shredded
  • 2 garlic cloves finely minced
  • 2 scallions
  • 1 can crescent dough
  • 1 egg
  • 1 tbsp water
  • salt and pepper to taste
  • 40 candy eyes

Instructions

  • Preheat the oven to 400 degrees F. 
  • In a large bowl, mix the softened cream cheese, garlic, cheddar cheese, and scallions. Season with salt and pepper. 
  • Slice the jalapenos lengthwise and discard the seeds and ribs. 
  • Spoon the cream cheese mixture into the jalapenos. 
  • Roll out the crescent dough on a lightly floured surface. Gently pinch the perforated seam. Slice the dough into thin strips. 
  • Wrap 1 strip around the jalapeno, making sure to leave space for the candy eyes. 
  • To make the egg wash, whisk 1 egg and 1 tbsp of water. Brush the mummy jalapeno poppers with the egg wash. 
  • Bake for 12 minutes and place 2 candy eyes on each jalapeno popper. Enjoy!

Notes

  • Place the candy eyes on the mummy jalapeno poppers the second they come out of the oven. The hot cheese will help the eyes stick.
  • These are vegetarian, but feel free to add cooked chorizo or crispy bacon to the cream cheese mixture.
  • You can also finely dice jalapenos and add them to the filling mixture.
  • Don't overstuff the jalapenos otherwise the filling will ooze out.

Nutrition

Calories: 96kcal | Carbohydrates: 6g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 146mg | Potassium: 43mg | Fiber: 1g | Sugar: 2g | Vitamin A: 280IU | Vitamin C: 9mg | Calcium: 35mg | Iron: 1mg