Mummy Jalapeno Poppers (Print Version)

Cheese-filled jalapeños wrapped in crispy dough for Halloween

# Recipe Ingredients:

→ Peppers & Filling

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→ Wrapping & Decoration

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# Directions:

01 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
02 - In a medium bowl, combine cream cheese, cheddar cheese, garlic, smoked paprika, onion powder, salt, and pepper until smooth.
03 - Fill each jalapeño half with the cheese mixture, smoothing the top.
04 - Unroll the crescent dough. Cut into thin strips about 1/4 inch wide.
05 - Wrap each stuffed jalapeño with dough strips, leaving a small gap near the top for the eyes.
06 - Place wrapped peppers on the prepared baking sheet. Brush lightly with beaten egg.
07 - Bake for 16 to 18 minutes, or until golden brown and dough is cooked through.
08 - Cool slightly, then press two candy eyes or olive bits into each popper where you left space for the face.
09 - Serve warm with ranch, sour cream, or salsa for dipping.

# Expert Advice:

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  • The combination of spicy jalapeño and cool, creamy filling hits every craving at once
  • Theyre impossibly cute but actually taste incredible, not just good for Instagram
  • You can prep everything ahead and bake them right before guests arrive
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  • Wear gloves while handling jalapeños, especially if you wear contact lenses—learned this one the painful way
  • Leave enough space between the eyes when wrapping dough, or youll end up with cross-eyed mummies
  • The dough strips should be thinner than you think—thick dough wont cook through before the cheese starts bubbling out
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  • Work quickly with the crescent dough once its unrolled, or it becomes sticky and harder to handle
  • If the dough starts to get too warm while working, pop the tray in the fridge for 10 minutes before baking

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