About the Recipe
These Mummy Jalapeño Poppers are a guaranteed hit! They’re perfect bite-sized appetizers that look just spooky enough while still being incredibly tasty. The jalapeños bring the heat, balanced by the creamy cheese filling, and the crescent roll “bandages” add a fun, festive touch.
Ingredients
10 jalapeño peppers
280g cream cheese, softened
1 cup shredded cheddar cheese
1 tsp garlic powder
1 tsp onion powder
1 roll of puff pastry dough or (if its available where you live) crescent dough.
Sliced black olives (for eyes)
Preparation
Prep the jalapeños: Slice each jalapeño in half lengthwise and remove the seeds and membranes (wear gloves to avoid irritation). If you prefer less heat, remove all the seeds and inner ribs, as that’s where most of the spice is concentrated.
Make the filling: In a medium-sized bowl, combine the softened cream cheese, shredded cheddar cheese, garlic powder, and onion powder. Mix until well combined.
Fill the jalapeños: Spoon the cheese mixture into the hollowed-out jalapeño halves, spreading it evenly.
Wrap the mummies: Roll out the dough and cut it into thin strips. Carefully wrap each filled jalapeño with the dough, leaving small gaps so that it resembles mummy bandages. Leave a small space for the eyes.
Bake: Preheat your oven to 180°C (375°F). Place the wrapped jalapeños on a parchment-lined baking sheet and bake for 15-20 minutes or until the dough is golden brown and crispy.
Add the eyes: Once baked, press two small pieces of black olive into the open space to form the mummy’s eyes.
Serve: Serve warm, and watch these spooky treats disappear!