These Mummy Jalapeno Poppers are cute, spooky, and loaded with yummy ingredients. This recipe is incredibly easy to make and certainly an impressive edition to the Halloween party table. You can make the heat level of your mummy poppers either super spicy or more flavorful with spices, the choices are yours.
Jalapeno poppers are hard to resist, especially when they’re wrapped in a crescent dough made to look like creepy yet adorable mummies for Halloween, making them even more irresistible… I mean, just look at these cutie pies.
Ingredients for Mummy Jalapeno Poppers
8oz Cream Cheese - Room Temp
8oz Shredded Monterey Jack Cheese
1/2 Tsp Garlic Powder
1/2 Tsp Onion Powder
1/4 Tsp Salt
1/4 Tsp Black Pepper
10 Whole Jalapenos sliced in half with seeds removed
Pillsbury Crescent Sheet or Rolls
1 Egg - Whisk with splash of water
Things You’ll Need
Instructions For Mummy Jalapeno Poppers
Preheat oven to 400F. then line a large baking tray with parchment paper and lightly spray with EVOO cooking spray.
Slice your jalapenos lengthwise and remove all seeds, then partially remove the inside of the jalapeno.
Add the softened cream cheese, Monterey Jack,, garlic powder, onion powder, salt, and pepper to a large bowl and mix to combine.
Spoon the cheese mixture into a piping bag and then into the jalapeno halves.
Unroll the crescent sheet. then use your pizza cutter to cut them into rough strips
Wrap each cheese-stuffed jalapeno half with the strips, but make sure to leave room for where the eyes will go.
Put the stuffed jalapeno halves on baking tray, then brush the dough with the egg wash.
Bake until they’re golden, about 10-12 minutes.
As soon as you pull them out of the oven, gently but firmly press 2 candy eyeballs into each mummy.
Cool slightly and serve while warm.
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