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Creamy Halloween Mummy Jalapeno Poppers

These Creamy Halloween Mummy Jalapeno Poppers are a fun and spooky twist on a classic appetizer, perfect for fall gatherings. Stuffed with a creamy, cheesy filling and wrapped in crescent roll dough, they are sure to delight guests of all ages.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 20 poppers
Course: Appetizer, Snacks
Cuisine: American
Calories: 105
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 10 pieces jalapeno peppers Choose firm, shiny peppers.
  • 8 oz cream cheese, softened Leave at room temperature until ready to use.
  • 1 cup shredded cheddar cheese
  • 1/2 cup cooked bacon, crumbled Can substitute with turkey bacon.
  • 1 teaspoon garlic powder Can use fresh minced garlic for more robust flavor.
  • 1 teaspoon onion powder Fresh onions can be used instead.
  • 1 package crescent roll dough Can substitute with puff pastry.
  • to taste black olive slices Used for eyes, can substitute with pimentos.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and prepare a baking sheet by lining it with parchment paper or a silicone mat.
  2. Slice the jalapenos in half lengthwise and carefully remove the seeds to control the heat level.
  3. In a mixing bowl, combine softened cream cheese, shredded cheddar cheese, crumbled bacon, garlic powder, and onion powder. Mix until everything is evenly blended.
  4. Take each half of the jalapeno and fill it generously with the cheese mixture, ensuring not to overstuff.
  5. Unroll the crescent roll dough and cut it into thin strips. Carefully wrap these strips around the filled jalapenos to form a mummy-like appearance, leaving spaces for the eyes.
  6. Arrange the wrapped jalapenos on the baking sheet and place black olive slices as eyes.
  7. Bake in the oven for about 15-20 minutes or until the dough is golden brown.
  8. Once done, remove the poppers from the oven and allow them to cool slightly before serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. These poppers can be frozen before baking for up to 2 months. Thaw overnight before cooking. Reheat in a skillet on low or microwave in short intervals.