Mummy Jalapeno Poppers (Print Version)

Cheesy jalapeño halves wrapped in golden crescent dough bandages with googly eyes for a spooky Halloween appetizer.

# What You'll Need:

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 & black pepper

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

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 egg wash.

07 - Bake for 16-18 minutes, or until golden brown and dough is cooked through.

08 - Cool slightly, then add two candy eyes or olive bits to each popper. Serve warm.

01 -

The combination of cool, spicy jalapeños wrapped in warm, flaky pastry creates that perfect bite-sized surprise
These disappear faster than ghosts at dawn whether you serve them at a party or as a fun family dinner treat

02 -

Soaking jalapeños in cold water for 30 minutes before filling significantly reduces the heat for sensitive palates
The dough strips should overlap slightly but do not need to be perfectly neat since mummies are supposed to look wrapped haphazardly

03 -

Work quickly with the crescent dough once it is unrolled because it becomes sticky and harder to handle as it warms up
If your candy eyes will not stick, use a tiny dot of the cheese filling as glue