Print

Cheesy Mummy Jalapeño Popper Crescent Wraps: Easy Halloween Appetizer

Cheesy Mummy Jalapeño Popper Crescent Wraps - featured image
Print Recipe

These adorable mummy-shaped jalapeño poppers are wrapped in flaky crescent roll dough and filled with a creamy, spicy cheese mixture. Perfect for Halloween parties, they come together in just 30 minutes and are guaranteed to disappear fast.

Ingredients

Scale
  • 4–5 medium jalapeño peppers, halved lengthwise and seeded
  • 8 ounces cream cheese, softened to room temperature
  • 1 cup sharp cheddar cheese, shredded
  • ½ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon fine sea salt
  • ⅛ teaspoon freshly ground black pepper
  • 1 can (8 ounces) refrigerated crescent roll dough
  • 1 large egg, beaten
  • 12–16 small candy eyes
  • Ranch dressing or sour cream, for dipping (optional)

Instructions

  1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. Slice each jalapeño in half lengthwise. Use a small spoon to scoop out seeds and white membranes. Wash hands immediately after handling.
  3. In a medium bowl, combine softened cream cheese, shredded cheddar, garlic powder, onion powder, salt, and pepper. Mix until smooth and evenly combined. Taste and adjust seasoning if needed.
  4. Using a small spoon, stuff each jalapeño half with the cream cheese mixture, level with the cut edge.
  5. Open the can of crescent rolls and unroll onto a clean cutting board. Separate along perforations to make 8 triangles. Cut each triangle lengthwise into 3-4 thin strips (about ½ inch wide).
  6. Place one filled jalapeño half cut-side up at one end of a dough strip. Wrap the strip around the pepper, overlapping slightly, leaving a small gap near the top for the eyes. Repeat with remaining jalapeños and dough strips.
  7. Arrange wrapped mummies on the prepared baking sheet, spacing about 2 inches apart. Brush tops lightly with beaten egg.
  8. Bake for 12-15 minutes, until dough is puffed and deep golden brown, and cheese is bubbly.
  9. Remove from oven and let cool for 2-3 minutes. Gently press candy eyes into the exposed cream cheese filling.
  10. Serve warm with ranch dressing or sour cream for dipping.

Notes

For milder poppers, remove all seeds and membranes. For a spicier version, leave some seeds in. To make ahead, assemble mummies up to 24 hours in advance, refrigerate, and add 2-3 minutes to baking time. Reheat leftovers in a 350°F oven for 5-7 minutes.

Nutrition

Keywords: Halloween appetizer, jalapeño popper, crescent wrap, mummy, cheesy, easy, party food

Find it online: https://coracooks.com/cheesy-mummy-jalape-n-o-popper-crescent-wraps-easy-halloween-appetizer/