Baked Mummy Jalapeno Poppers

These baked Halloween jalapeno popper mummies are easy to make and taste delicious.

Prep Time Cook Time Total Time Servings Yield
30 mins 15 mins 45 mins 12 12 jalapeño poppers

Ingredients

  • 5 ounces cream cheese, softened
  • 3 ounces shredded Cheddar cheese
  • salt and freshly ground black pepper to taste
  • 6 large fresh jalapeno peppers, halved lengthwise and seeded
  • 1 (10 ounce) can refrigerated crescent rolls
  • 1 egg, beaten
  • 1 tablespoon milk, or as needed
  • ¼ cup all-purpose flour
  • 24 candy eyeballs

Directions

  • Gather all ingredients. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.

    Ingredients to make baked mummy jalapeno poppers
  • Combine cream cheese and Cheddar cheese in a bowl and season filling with salt and pepper. Spoon filling into jalapeno halves.

    A plate of halved jalapeños filled with cream cheese-cheddar cheese mixture
  • Roll out crescent dough on a lightly floured surface and cut into thin strips using a pizza cutter or a small knife. Wrap stuffed jalapenos with dough strips, leaving a small space unwrapped where the eyes will go.

    A plate of halved, stuffed jalapeños wrapped in strips of crescent dough
  • Combine egg and milk in a bowl. Add flour to another bowl and season with salt and pepper. Dip stuffed jalapenos first in the egg mixture, then roll in the flour. Place on the prepared baking sheet.

    A plate of dough-wrapped stuffed jalapenos next to a small bowl of whisked egg and a bowl of flour dredge, with dredged wrapped jalapenos on a parchment-lined baking sheet
  • Bake in the preheated oven until dough is lightly browned, 15 to 20 minutes.

    A parchment paper-lined baking sheet with baked dough-wrapped stuffed jalapenos
  • Remove from baking sheet and stick candy eyeballs in melted cheese.

    A plate of baked mummy jalapeno poppers with a Halloween wine glass

 

Cook’s Note:

If you like, you can also deep-fry them but I prefer them baked.

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