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
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Gather all ingredients. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
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Combine cream cheese and Cheddar cheese in a bowl and season filling with salt and pepper. Spoon filling into jalapeno halves.
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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.
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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.
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Bake in the preheated oven until dough is lightly browned, 15 to 20 minutes.
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Remove from baking sheet and stick candy eyeballs in melted cheese.
Cook’s Note:
If you like, you can also deep-fry them but I prefer them baked.