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Spooky Mummy-Stuffed Jalapeño Poppers: Easy Halloween Appetizer

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These spooky mummy-stuffed jalapeño poppers are a savory Halloween appetizer that combines creamy cheese, crispy bacon, and a golden crescent roll wrapping. Perfect for parties, they’re quick to make and disappear fast.

Ingredients

Scale
  • 12–15 fresh jalapeño peppers, medium-sized
  • 8 oz cream cheese, softened
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup cooked and crumbled bacon (about 4 strips)
  • 1 can (8 oz) refrigerated crescent roll dough
  • 1/4 cup melted butter
  • Garlic powder, onion powder, salt, and pepper (a pinch each)
  • 12–15 black olive slices (for the eyes)

Instructions

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat.
  2. Put on gloves. Cut each jalapeño in half lengthwise. Use a small spoon to scrape out the seeds and white membranes.
  3. In a mixing bowl, combine the softened cream cheese, shredded cheddar, crumbled bacon, and a pinch each of garlic powder, onion powder, salt, and pepper. Mix until smooth.
  4. Transfer the cream cheese mixture to a piping bag or zip-top bag. Snip off a small corner. Pipe the filling into each jalapeño half, mounding it slightly above the edge.
  5. Open the can of crescent roll dough and unroll it onto a clean cutting board. Cut the dough into thin strips about 1/4 to 1/2 inch wide.
  6. Take one strip of dough and wrap it around a filled jalapeño half, starting at one end and working to the other. Leave a small gap near the top for the eyes. Press the ends gently to seal. Repeat with remaining peppers and dough strips.
  7. Place two olive slices in the gap near the top of each popper for the eyes. Press them gently into the cream cheese filling.
  8. Melt the butter. Using a pastry brush, gently brush the melted butter over each dough-wrapped popper.
  9. Arrange the mummy poppers on the prepared baking sheet, leaving about an inch of space between each one. Bake for 12-15 minutes, or until the dough is golden brown and the filling is hot and bubbly.
  10. Let the poppers cool on the baking sheet for about 5 minutes before transferring to a serving platter. Serve warm.

Notes

For milder poppers, remove all seeds and membranes. For extra spice, leave some seeds in. You can assemble the poppers up to 24 hours in advance and refrigerate; add the butter wash right before baking. If baking from cold, add 2-3 minutes to the baking time. To freeze, assemble unbaked poppers, freeze on a baking sheet, then transfer to a freezer bag for up to 2 months. Bake from frozen, adding about 5 minutes to the baking time.

Nutrition

Keywords: Halloween appetizer, stuffed jalapeño poppers, mummy poppers, cream cheese jalapeños, easy party snack, savory Halloween recipe

Find it online: https://ovenmila.com/spooky-mummy-stuffed-jalape-n-o-poppers-easy-halloween-appetizer/