Description
Spicy jalapeño poppers wrapped in pastry to resemble mummies, perfect for Halloween.
Ingredients
Scale
- 12 large jalapeño peppers
- 8 ounces cream cheese, softened
- 1/2 cup shredded cheddar cheese
- 1/4 cup finely chopped cooked bacon
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (8 ounce) package refrigerated crescent roll dough
- 1 egg, beaten
- Black edible marker or small black olives, for eyes
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Cut the jalapeños in half lengthwise and remove the seeds and membranes. Wear gloves to avoid irritation.
- In a medium bowl, combine the cream cheese, cheddar cheese, bacon, garlic powder, salt, and pepper. Mix well.
- Spoon the cream cheese mixture evenly into the jalapeño halves.
- Unroll the crescent roll dough and separate it into triangles. Cut each triangle into thin strips, about 1/4 inch wide.
- Wrap the dough strips around the stuffed jalapeño halves to create a mummy effect, leaving a small space for the eyes.
- Place the wrapped jalapeños on the prepared baking sheet.
- Brush the dough with the beaten egg.
- Bake for 15-20 minutes, or until the dough is golden brown and cooked through.
- Once cooled slightly, use the edible marker or small pieces of black olive to create the mummy’s eyes.
Notes
- For a spicier popper, leave some seeds in the jalapeños.
- Ensure the dough is wrapped snugly to prevent the filling from leaking.
- Allow the poppers to cool for a few minutes before serving, as the filling will be hot.
- Prep Time: 25 min
- Cook Time: 20 min
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 poppers
- Calories: 150
- Sugar: 2g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg
Keywords: jalapeño poppers, mummy poppers, Halloween appetizers, spicy appetizers, cream cheese stuffed peppers, crescent roll appetizers