Description
Crispy, spooky jalapeno poppers wrapped in crescent dough to look like mummies. This recipe features a moisture-control trick to ensure a flaky, golden crust and prevents soggy bottoms.
Ingredients
Scale
- 12 medium jalapeno peppers
- 8 oz (225g) full-fat block cream cheese, softened
- 1 cup (100g) sharp cheddar cheese, shredded
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- 1 can (8 oz) refrigerated crescent roll dough
- 1 egg beaten with 1 tablespoon water (for egg wash)
- Everything bagel seasoning or black sesame seeds (for eyes)
- Wooden toothpicks (optional, for securing dough)
Instructions
- Preheat oven to 375°F (190°C). Line a large rimmed baking sheet with parchment paper.
- Wash jalapenos and pat them completely dry with paper towels. Slice off stems and halve peppers lengthwise. Scoop out seeds and ribs with a spoon or knife. Pat the hollowed peppers dry again to remove all surface moisture.
- In a small bowl, mix softened cream cheese, shredded cheddar, garlic powder, smoked paprika, salt, and pepper until smooth and thick.
- Transfer filling to a piping bag or ziplock bag with the corner cut off. Pipe filling into each pepper half, mounding slightly but not overfilling.
- Unroll crescent dough and press seams together. Cut dough into 1/2 inch wide strips.
- Wrap each filled pepper half with dough strips, starting from the bottom and overlapping slightly, leaving the top exposed for eyes. Secure ends with toothpicks if needed. Place seam-side down on the baking sheet.
- Chill assembled mummies in the fridge for 15-20 minutes to help the dough set.
- Brush dough with egg wash. Place a tiny dot of cream cheese on the exposed top of each mummy, then add sesame seeds or seasoning for eyes.
- Bake for 15-18 minutes until dough is golden brown and puffed. Cool for 5 minutes before serving.
Notes
The key to crispy poppers is ensuring the jalapenos are bone dry before filling to prevent steam from making the dough soggy. Do not overfill the peppers, or the filling may leak. These can be assembled up to 24 hours in advance and refrigerated before baking.
- Prep Time: 45 minutes
- Cook Time: 18 minutes
- Category: Appetizer
- Cuisine: American
Nutrition
- Serving Size: 2 peppers per servin
- Calories: 250
- Sugar: 2
- Sodium: 350
- Fat: 18
- Saturated Fat: 8
- Carbohydrates: 18
- Fiber: 2
- Protein: 8
Keywords: Halloween appetizer, jalapeno poppers, mummy jalapenos, crescent roll recipes, party snacks, spicy appetizers, easy party food