Mummy Jalapeno Poppers are the most adorable Halloween appetizer yet! Jalapeno halves stuffed with cream cheese and Monterey jack cheese, wrapped in crescent roll strips, and topped off with fun, candy eyes – put them out and watch them disappear!
Recently I posted Mummy Dogs, which are great for the kids, but the adults (or kids who like spicy food) deserve a fun treat, too! And these Mummy Jalapeno Poppers are just that! Jalapeno Poppers, stuffed with cream cheese and Monterey Jack, wrapped in strips of crescent roll dough are a good mix of creamy and crunchy and perfect for spooky season!
Makes sure you have these on the menu for Halloween!
What you need to make Mummy Jalapeno Poppers
Full list with ingredients in the printable recipe card below!
Jalapeno Peppers
Cream Cheese
Monterey Jack Cheese
Crescent Roll Dough
Candy Eyes
How to make Mummy Jalapeno Poppers
Full Printable Recipe Card Below!
- Preheat oven 400° F and line a large baking sheet with foil or parchment paper. Set aside.
- In a small bowl, mix the cream cheese and Monterey jack cheese, until well blended.
- Roll out the crescent roll dough. Use your fingers to press the perforations together to seal them. Using a pizza cutter or very sharp knife, cut each rectangle into long pieces, lengthwise.
- Fill each jalepeño half with the cheese mixture. Wrap each jalapeño half with the crescent dough strips, leaving a space for the eyes. Use two pieces of dough if necessary. Place on prepared baking sheet.
- Bake in oven for 8-10 minutes. Remove from the oven and press the eyes into the cheese where the opening is. Serve immediately.
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Mummy Jalapeno Poppers
Ingredients
- 10 jalapeño peppers, sliced in half lengthwise and pith/ seeds removed (Leave the stem if you can on some or all of the halves.
- 8 oz cream cheese, room temperature
- 8 oz Monterey jack cheese, shredded
- 1 package refrigerated crescent rolls
- 40 candy eyes
Instructions
- Preheat oven 400° F and line a large baking sheet with foil or parchment paper. Set aside.
- In a small bowl, mix the cream cheese and Monterey jack cheese, until well blended.
- Roll out the crescent roll dough and press the perforations together to seal them. Using a pizza cutter or very sharp knife, cut each rectangle into long pieces lengthwise.
- Fill each jalepeño half with the cheese mixture. Wrap each jalapeño half with the dough, leaving a space for the eyes. Use two pieces of dough if necessary. Place on prepared baking sheet.
- Bake in oven for 8-10 minutes. Remove from the oven and press the eyes into the cheese where the opening is. Serve immediately.
Nutrition
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