Mummy Jalapeno Poppers (Printable)
Spooky stuffed jalapeños wrapped in golden dough bandages, filled with creamy cheese blend
# What You'll Need:
→ Peppers & Filling
01 - 8 fresh jalapeños, halved and seeded
02 - 4 oz cream cheese, softened
03 - 1/2 cup shredded cheddar cheese
04 - 1 garlic clove, minced
05 - 1/4 tsp smoked paprika
06 - 1/4 tsp onion powder
07 - Pinch of salt and black pepper
→ Wrapping & Decoration
08 - 1 can (8 oz) refrigerated crescent roll dough or puff pastry
09 - 32 small candy eyes or sliced black olives
10 - 1 egg, beaten
# How to Cook:
01 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
02 - In a medium bowl, combine cream cheese, cheddar cheese, garlic, smoked paprika, onion powder, salt, and pepper until smooth.
03 - Fill each jalapeño half with the cheese mixture, smoothing the top.
04 - Unroll the crescent dough. Cut into thin strips about 1/4 inch wide.
05 - Wrap each stuffed jalapeño with dough strips, leaving a gap for the eyes near the top.
06 - Place on the prepared baking sheet. Brush lightly with beaten egg.
07 - Bake for 16 to 18 minutes, or until golden brown and dough is cooked through.
08 - Cool slightly, then add two candy eyes or olive bits to each popper where you left space for the face. Serve warm.
# Expert Advice:
01 -
- They look adorable on a party platter but taste even better than they look
- The creamy cheese filling perfectly balances the jalapeño heat
02 -
- Wear gloves when handling jalapeños because the oils will stay on your fingers for hours and accidentally end up in your eyes
- Soak the seeded peppers in cold water for 30 minutes if you want to reduce the heat even more
03 -
- Work quickly with the crescent dough because it becomes difficult to handle once it warms up too much
- Use kitchen scissors to cut the dough strips faster and more evenly than with a knife