Mummy Jalapeño Poppers

5 from 1 vote

My mummy jalapeño poppers are cute, tasty, easy, and perfect for serving at pumpkin carving or Halloween parties!

Prep Time30

Cook Time15

Total Time45

Course: Halloween Recipes

Cuisine: American

Servings: poppers

Calories: 120kcal

Preheat oven to 400°F and grease or line a baking sheet with parchment paper.
In a medium bowl, stir together 8 ounces cream cheese, 1 ½ cups shredded cheddar cheese, 1 teaspoon garlic powder, ½ teaspoon smoked paprika, ½ teaspoon onion powder, ½ teaspoon salt, and ¼ teaspoon black pepper until well combined.
Press the mixture into 10 jalapenos, cut into halves, with a spoon or your hands.
Unroll 8 ounce can crescent rolls onto a cutting board and press the edges together to form 2 rectangles. Cut the dough into 40 strips. Wrap each jalapeno with 2 strips of dough, leaving room for the eyes. Place the jalapenos onto the baking sheet.
Beat 1 egg and 1 tablespoon water together, then brush each popper with the egg wash.
Bake in the preheated oven for 15-16 minutes, until golden brown.
Remove the baking sheet from the oven and allow the poppers to cool for about 5 minutes. After 5 minutes, press 2 candy eyes into each mummy. Serve!

For no-heat poppers: use mini bell peppers instead of jalapeños.
If you don’t want to use candy eyes, you can use sliced olives, black beans, or dots of sriracha or mustard instead.
Use gloves to avoid having spicy jalapeño hands all day.
For even spicier poppers, use pepper jack cheese instead of cheddar and leave in some of the seeds and membrane when halving the jalapeños.
To make ahead: Assemble the poppers to just before the egg wash step. Cover the baking sheet with foil or plastic wrap and store in the fridge for up to 3 days. When ready to serve, brush with egg wash, then bake as written except add 2-3 minutes to the baking time if cold poppers come straight out of the fridge to the oven.