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Jalapeno Mummies

Jalapeño Mummies: Creepy, Creamy Appetizers That Wow!

Jalapeno Mummies are a fun Halloween twist on classic jalapeno poppers, featuring a creamy cheese filling for crowd-pleasing appeal.
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Prep Time 15 minutes
Cook Time 28 minutes
Total Time 43 minutes
Servings: 12 mummies
Course: Appetizers
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Filling Ingredients
  • 6 medium Jalapeño Peppers Substitute with mini sweet peppers for milder option.
  • 8 oz Cream Cheese Ensure at room temperature for easy mixing.
  • 1 cup Shredded Monterey Jack Cheese Other mild cheeses can be used.
  • 1 tsp Garlic Powder Fresh garlic can be used for stronger flavor.
  • 1 tsp Onion Powder Substitute with minced onion if preferred.
  • 1 tsp Kosher Salt Adjust to taste.
  • 1 tsp Paprika Contributes a smoky flavor.
  • 1/2 tsp Ground Black Pepper Freshly ground is preferred.
Dough Ingredients
  • 1 sheet Crescent Roll Dough Can replace with puff pastry if desired.
  • 1 large Egg For egg wash, omit milk for thicker wash.
  • 1 tbsp Milk Optional for egg wash.
Decoration Ingredients
  • 12 pieces Mini Candy Eyeballs Substitute with small olives if unavailable.

Equipment

  • Oven
  • Mixing Bowl
  • Baking sheet
  • Parchment paper
  • Pastry brush
  • Knife or pizza cutter

Method
 

Instructions
  1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. In a mixing bowl, combine cream cheese, shredded Monterey Jack, garlic powder, onion powder, kosher salt, paprika, and ground black pepper. Blend until smooth and creamy, about 2-3 minutes.
  3. Slice the jalapeño peppers in half lengthwise, scoop out the seeds and membranes, then fill each half with the creamy mixture.
  4. Unroll the crescent roll dough on a clean surface and slice it into thin strips, roughly ¼ inch wide.
  5. Wrap a strip of dough around each filled jalapeño, overlapping slightly, leaving space at the top for mini candy eyeballs.
  6. Whisk together the large egg and a splash of milk to create your egg wash, then coat the wrapped jalapeños with it.
  7. Place the wrapped jalapeño mummies on the prepared baking sheet and bake for about 14-28 minutes until golden brown and crispy.
  8. After baking, let them cool slightly before adding the mini candy eyeballs to the tops of each mummy.

Nutrition

Serving: 1mummyCalories: 150kcalCarbohydrates: 10gProtein: 5gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 300mgPotassium: 100mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 10mgCalcium: 100mgIron: 1mg

Notes

Ensure jalapeños are dry after rinsing and space out mummies on the baking sheet for even baking.

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