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–+ servings

Jalapeno Popper Mummies

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Last Halloween, my neighbor Karen showed up with these weird-looking wrapped things on a platter. Thought they were some kind of fancy spring rolls at first.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 20 mummies
Course: Appetizers
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 10 jalapeno peppers
  • 8 oz cream cheese softened
  • 8 oz shredded Monterey jack cheese
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ¼ tsp salt
  • ¼ tsp black pepper
  • 1 tube 12 oz refrigerated crescent rolls
  • 1 egg beaten with 1 Tbsp water
  • 40 candy eyeballs or sliced black olives

Method
 

  1. Heat oven to 400°F. Cover a baking sheet with foil and spray with cooking spray.
  2. Cut each jalapeno in half lengthwise. Scoop out seeds and white ribs with a spoon. Remove all ribs for mild poppers, leave some for spicier ones.
  3. Mix cream cheese, shredded cheese, garlic powder, onion powder, salt, and pepper in a bowl until well combined.
  4. Fill each jalapeno half with the cheese mixture, packing it in firmly.
  5. Open crescent roll tube. Press two triangles together to form a rectangle. Repeat with remaining triangles to make 4 rectangles total. Cut each rectangle lengthwise into 10 thin strips.
  6. Take 2 dough strips and wrap them around each stuffed pepper, crisscrossing to create a mummy appearance. Leave space for eyes.
  7. Place all wrapped peppers on the baking sheet. Brush dough with egg wash.
  8. Bake 12 minutes until golden brown.
  9. Immediately press 2 candy eyes or olive slices into each mummy while dough is warm.
  10. Let cool 5 minutes before serving.

Notes

  • Can be assembled the day before and refrigerated until ready to bake
  • Remove all seeds and ribs from jalapenos for mild version
  • Black olive slices work great instead of candy eyes
  • Reheat leftovers at 350°F for 5 minutes

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