Jalapeno popper mummies are cute, spooky, and loaded with tasty ingredients. This recipe is incredibly easy to make and certainly impressive on the Halloween appetizer table.
10jalapenossliced in half lengthwise, seeds removed
12ozPillsbury crescent rolls
1egglightly beaten with 1 Tbsp of water (for egg wash)
40small candy eyeballsor sliced olives
Instructions
Preheat the oven to 400F. Line a large baking tray with foil and lightly spray with olive oil cooking spray.
Slice your jalapenos lengthwise and remove the seeds. Partially remove the pith/ribs of the jalapeno.
Add the cream cheese, Monterey Jack cheese, garlic powder, onion powder, salt, and black pepper to a large bowl and stir to combine.
Spoon the cheese mixture into the jalapeno halves.
Unroll the crescent rolls. Divide them into 4 rectangles; to do this, you will need to push together 2 triangles, sealing them at the perforations. You will end up with 4 rectangles total. Slice each rectangle lengthwise into 10 strips.
Wrap each cheese-stuffed jalapeno half with 2 strips of dough. Try to leave room for where the eyes will be.
Arrange the dough-wrapped, cheese-stuffed jalapeno halves on the prepared baking tray. Lightly brush the dough with egg wash.
Bake until they’re golden, about 12 minutes.
As soon as they’re out of the oven, carefully press 2 candy eyeballs into each mummy.
Cool slightly and serve warm.
Notes
Instead of using candy eyeballs, you can use sliced black olives.