Mummy Jalapeño Poppers

Mummy Jalapeño Poppers are the perfect combination of adorable and frightful. Whether you’re hosting a Halloween party or looking for a festive treat for a scary movie night, these creepy delights are must try. No one will be able to resist these spooky cream cheese filled jalapeño peppers that are creatively wrapped in crescent dough.

Jump to:

• Ingredients – Here’s What You’ll Need
• Steps to Make Mummy Jalapeño Poppers
• Recipe Tips and Tricks
• Other Great Halloween Appetizers
• Recipe

Ingredients – Here’s What You’ll Need

Steps to Make Mummy Jalapeño Poppers

1. Preheat oven to 400°F. Line two half sheet pans with silicone baking mats or parchment paper, set aside until ready to use. Cut the black olive rings into eight small pieces, set aside until ready to use. Finely chop the green onions, set aside until ready to use.

Line a half-sheet pan with a double layer of paper towels and set aside. Wash and dry the jalapeño peppers. Then, put on a pair of vinyl gloves and cut the peppers in half lengthwise, making sure to slice the stem in half as well.

2. Using your gloved fingers, scoop out the seeds and membranes from inside the peppers into a small bowl. Then, place the scooped out peppers cut side down on the paper towel-lined pan. Throw away the seeds and membranes from the bowl.

3. Place the room-temperature cream cheese and freshly shredded Monterey Jack cheese in a medium-size bowl.

4. Then, add the chopped green onions and salt.

5. Next, using an electric hand mixer, beat the ingredients together to make the filling.

6. Then, use a spoon to place a small amount of filling inside the cut pepper.

7. Use your gloved fingers to press the filling into the pepper and smooth it out so that it’s level with the sides of the pepper. Place the filled pepper on a silicone-lined baking sheet while you fill the remaining peppers. You should divide the peppers evenly between the two prepared pans.

8. Unroll the crescent dough sheet onto a large cutting board. Cut the dough sheet in half lengthwise, then cut into 24-28 thin strips horizontally. The number of strips you have will be determined by the size and number of filled peppers you have. Large peppers will need three strips, while smaller ones will only need two.

9. Then, wrap two or three strips of dough around the filled peppers to create the bandage appearance, pulling the dough slightly as you wrap. Make sure to leave a large space at the top for the black olive eye pieces. Place the wrapped peppers back on the silicone-lined baking sheets.

10. Place two black olive pieces in between the large opening you left at the tops of the peppers. Make sure to press them into the cream cheese.

11. To make the egg wash, crack the egg into a small bowl, then add the water.

12. Then, use a fork or a small whisk to combine them.

13. Brush the tops of the wrapped peppers with the egg wash.

14. Bake the pans one at a time in a 400°F oven for 10-12 minutes, until golden brown. Serve warm.

These Mummy Jalapeño Poppers are a fun and spooky way to add a little fright to your Halloween party spread. These creative treats with their adorable yet scary appearance, will delight both adults and kids alike.

Recipe Tips and Tricks

• Make sure you wear vinyl gloves when handling the peppers. They will burn your skin if you don’t.

• Try to find peppers that are roughly the same size. I bought mine in bags that had seven each of varying sizes because my supermarket did not have any that were loose. I ended up having enough filling for all 14 peppers, or 28 halves.

• When you’re cutting through the peppers if you aren’t able to cut through the stems, that’s ok. You can still fill and wrap them Because the stem is only decorative.

• If you can find it, I recommend using a crescent dough sheet as opposed to crescent roll dough. I always find it hard to press the seams of the triangles perfectly together, and you’re more likely to split the dough when wrapping the peppers.

Other Great Halloween Appetizers

Recipe