Description
These Halloween Jalapeno Poppers Mummy are a spooky and delicious appetizer perfect for Halloween parties. Stuffed with a creamy blend of cream cheese and Monterey Jack, seasoned with garlic, onion powder, paprika, and wrapped in crescent roll dough, these poppers bake until golden and tender. Finished with cute mini candy eyeballs, they are sure to delight both kids and adults.
Ingredients
Scale
Peppers and Filling
- 1 pound jalapeno peppers (8 to 12 jalapenos depending on size) (or mini sweet peppers, see Notes)
- 8 ounces cream cheese at room temperature
- 5 ounces shredded Monterey Jack cheese
- 3/4 teaspoon garlic powder
- 3/4 teaspoon onion powder
- 1/4 teaspoon kosher salt
- 1/4 teaspoon paprika
- Pinch ground black pepper
Dough and Topping
- 1 crescent roll dough sheet without perforations (8 ounces)
- 1 large egg
- 1 tablespoon milk
- 16 – 24 mini candy eyeballs
Instructions
- Preheat Oven: Preheat your oven to 350 degrees F and line a rimmed baking pan with parchment paper to prepare for baking.
- Prepare Peppers: Cut each jalapeno pepper in half lengthwise, then use a small spoon to remove and discard the seeds and membranes, creating hollow halves ready for filling.
- Make Filling: In a medium bowl, mash together the cream cheese, shredded Monterey Jack, garlic powder, onion powder, kosher salt, paprika, and black pepper with a fork until the mixture is smooth and well combined.
- Fill Peppers: Spoon the cream cheese mixture into each pepper half evenly, filling them generously but not overflowing.
- Prepare Dough Strips: Roll out the crescent roll dough sheet on a work surface, then use a pizza cutter to cut the dough crosswise into thin strips suitable for wrapping the peppers.
- Wrap Peppers: Wrap 2 to 3 strips of dough around each filled pepper half, leaving space near the top for placing the candy eyeballs later. Arrange the wrapped peppers cut side up on the prepared baking pan.
- Apply Egg Wash: In a small bowl, whisk together the egg and milk to make an egg wash, then use a pastry brush to lightly brush the wrapped peppers, which helps achieve a golden brown finish when baked.
- Bake: Place the baking pan in the oven and bake until the peppers are tender and the dough is golden brown. Smaller peppers will take about 16 minutes; larger peppers may need up to 28 minutes.
- Cool and Decorate: Allow the poppers to cool for 5 minutes after baking, then place two mini candy eyeballs on each popper to complete their mummy appearance. Serve warm for best taste.
Notes
- If you cannot find a crescent roll dough sheet without perforations, seal the perforations by pressing them together firmly with your fingers before cutting into strips to prevent the dough from coming apart during baking.
- Ensure your cream cheese is at room temperature before mixing to avoid clumps and to help the filling blend smoothly and evenly.
- To substitute mini sweet peppers, use 1 pound (about 16 peppers) which will yield around 32 pieces. You’ll need 2 rimmed baking pans, 2 packages of crescent roll dough, and 64 candy eyeballs. Bake these at 350 degrees F for 18 to 22 minutes until peppers are tender and dough is golden brown.
Nutrition
- Serving Size: 1 popper
- Calories: 110 kcal
- Sugar: 1 g
- Sodium: 180 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 20 mg
