Mummy Jalapeño Poppers

5 from 1 vote

Mummy Jalapeño Poppers

Mummy Jalapeño Poppers are the perfect spooky appetizer for a Halloween party or a festive treat for a scary movie night.

Prep Time30

Cook Time24

Total Time54

Course: Appetizer, Halloween

Cuisine: Amercan

Servings:

Calories: 94kcal

Author: Susan Ensley

Equipment

3 half sheet pans
2 Silicone Baking Mats or Parchment Paper
Paper Towels
2 Large Cutting Boards
large kitchen knife
Pizza Wheel
Vinyl Gloves
Electric hand mixer

Ingredients

12 Jalapeño Peppers
6 Black Olive Rings cut into 8 small pieces each
2 Green Onions finely chopped
8 oz Cream Cheese room temperature
8 oz Monterey Jack Cheese
½ tsp Kosher Salt
8 oz can Crescent Dough Sheet or Crescent Roll Dough
1 Egg
1 tbs Water

Instructions

Preheat the oven to 400°F. Line two half-sheet pans with silicone baking mats or parchment paper and set aside until ready to use. Cut the black olive rings into eight small pieces and set aside until ready to use. Finely chop the green onions and 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.
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.
To make the filling, place the room-temperature cream cheese, freshly shredded Monterey Jack cheese, chopped green onions, and salt in a medium-sized bowl. Then, use an electric hand mixer to beat together.
Then, use a spoon to place a small amount of filling inside the cut pepper. 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.
Unroll the crescent dough sheet¹ 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 cut 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.
Then, wrap two or three strips of dough around the filled peppers to create a 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.
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.
To make the egg wash, crack the egg into a small bowl, then add the water. Then, use a fork or a small whisk to combine them. Brush the tops of the wrapped peppers with the egg wash.
Bake the pans one at a time in a 400°F oven for 10-12 minutes, until golden brown. Serve warm.
Yield 24 Mummy Jalapeño Poppers

Notes

If you're using crescent roll dough, separate the dough into four squares and press the seams in the center of the squares together well. Then, cut each square into 12 or 13 strips.

Nutrition