Get ready to spice up your Halloween party with these adorable and delicious Mummy Jalapeño Poppers! These cheesy, spicy jalapeños are stuffed with a rich cream cheese filling, wrapped in flaky crescent roll dough, and decorated to look like spooky little mummies. Not only do they look fantastic, but they also pack a flavorful punch, making them the perfect savory snack for any Halloween celebration.
Key Information:
- Preparation time: 15 minutes
- Cooking time: 10-12 minutes
- Total time: 25-27 minutes
- Number of servings: 12
- Serving size: 1 jalapeño popper
Nutritional Information (Per Serving):
- Calories: 135 kcal
- Protein: 3.5 g
- Carbohydrates: 10 g
- Fat: 10 g
- Fiber: 0.8 g
- Sodium: 220 mg
Ingredients:
- 12 jalapeño peppers
- 225g (8 oz) cream cheese, softened
- 120g (1 cup) shredded cheddar cheese
- 1 tube crescent roll dough (about 235g / 8 oz)
- Candy eyeballs or black olives (sliced) for eyes
Method of Preparation:
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Prepare the jalapeños: Slice each jalapeño in half lengthwise and remove the seeds and membranes for less heat. Be cautious while handling jalapeños—use gloves if necessary to avoid irritation.
- Make the filling: In a medium bowl, combine the softened cream cheese and shredded cheddar cheese. Stir until smooth and well combined.
- Fill the jalapeños: Spoon the cheese mixture into each jalapeño half, filling them evenly but without overstuffing.
- Wrap the mummies: Unroll the crescent roll dough and cut it into thin strips (about 0.5 cm or 1/4 inch wide). Wrap each stuffed jalapeño with the dough strips, leaving small gaps to give them that “mummy” look. Be sure to leave space at the top to add the eyes later!
- Bake: Place the wrapped jalapeños on the prepared baking sheet and bake for 10-12 minutes, or until the dough is golden brown and crispy.
- Decorate: Once the jalapeño mummies have cooled slightly, place candy eyeballs or small slices of olives on each to create the spooky "faces."
- Serve: Arrange the mummies on a platter and serve warm for a delightful, Halloween-themed treat!
Tips for Culinary Success:
- Control the heat: For a milder version, make sure to remove all seeds and membranes from the jalapeños. Alternatively, use mini bell peppers for an entirely heat-free option.
- Uniform strips: Use a pizza cutter to create even, thin dough strips for easy wrapping.
- Prevent over-baking: Watch the poppers closely in the oven. Crescent dough browns quickly, so ensure they don’t overcook.
- Chill the filling: If the cheese mixture is too runny, refrigerate it for 10-15 minutes before stuffing the jalapeños.
- Make ahead: Prep the stuffed jalapeños and crescent dough wraps ahead of time and store them in the fridge. Just pop them in the oven when you’re ready to bake!
Frequently Asked Questions:
- Can I make these in advance? Yes! You can assemble the jalapeño mummies a few hours ahead of time and store them in the fridge. Bake them right before serving for maximum freshness.
- What can I use instead of candy eyeballs? If you don’t have candy eyeballs, small slices of black olives work perfectly to create the mummy eyes.
- Are these poppers too spicy? Removing the seeds and membranes from the jalapeños will reduce the heat significantly. For a completely mild option, use mini bell peppers instead of jalapeños.
- Can I use a different type of cheese? Absolutely! Feel free to experiment with other cheeses like Monterey Jack, mozzarella, or even pepper jack for an extra kick.
- Can these be frozen? Yes, you can freeze the unbaked stuffed jalapeños. Just wrap them in dough and freeze them on a tray, then transfer to a freezer-safe bag. Bake directly from frozen, adding a few extra minutes to the cooking time.