Jalapeno Popper Mummies

5 from 1 vote

Cheesy, spicy, and wrapped in flaky crescent dough — these Jalapeño Popper Mummies are the perfect Halloween appetizer with a fun spooky twist.

Prep Time20

Cook Time16

Total Time36

Course: Appetizer

Cuisine: American

Keyword: hallowen jalapeo poppers, jalapeno popper mummies, jalapeno poppers, jalapeno poppers mummies, mummy jalapeno popper, mummy jalapeno poppers, stuffed jalapenos

Servings: jalapeno poppers

Calories: 135kcal

Author: Dana

Ingredients

10 large jalapeños about 1 lb, sliced in half lengthwise and deseeded
6 pieces bacon cooked and crumbled
8 ounces whipped cream cheese or softened block cream cheese at room temperature
8 ounces shredded Colby jack cheese or cheddar, Monterey jack, or pepper jack cheese
½ teaspoon garlic powder
⅛ teaspoon cayenne pepper
1 tube crescent dough
20 candy eyeballs

Instructions

Preheat oven to 360°F. Line a large baking sheet with parchment paper.
Cook bacon until crisp, then crumble into small pieces.
Slice jalapeños in half lengthwise and remove seeds and white ribs. Place halves on the prepared baking sheet.
In a medium bowl, combine cream cheese, shredded cheese, bacon, garlic powder, and cayenne until smooth.
Fill each jalapeño half with about 2 tablespoons of the cream cheese mixture.
Unroll the crescent dough onto a smooth surface. Using a pizza cutter, slice into thin ⅓-inch strips.
Wrap 1–2 strips of dough around each filled jalapeño, leaving a small gap for eyes. Arrange on the baking sheet.
Bake 16–20 minutes, or until crescent dough is puffed and golden brown.
Remove from oven, let cool slightly, then press candy eyeballs into the filling gaps.

Notes

Store in an airtight container in the fridge for 3–4 days.
Reheat at 360°F for 6–8 minutes, or until warmed through.

Nutrition