Jalapeno Popper Mummies
Mummy Jalapeno Poppers are stuffed with a savory cream cheese and Monterey Jack filling, wrapped in crescent dough, and baked until golden for a fun Halloween appetizer.
Ingredients
- 1 pound jalapeno peppers (8 to 12 jalapenos depending on size) (or mini sweet peppers, see Notes)
- 8 ounces cream cheese at room temperature
- 5 ounces shredded Monterey Jack cheese
- ¾ teaspoon garlic powder
- ¾ teaspoon onion powder
- ¼ teaspoon kosher salt
- ¼ teaspoon paprika
- Pinch ground black pepper
- 1 crescent roll dough sheet without perforations (8 ounces)
- 32 to 48 black peppercorns
- 1 large egg
- 1 tablespoon milk
- ½ cup sweet chili sauce for serving (optional)
Instructions
- Preheat oven to 350 degrees F. Line rimmed baking pan with parchment paper.
- Cut each pepper in half lengthwise. Use small spoon to remove and discard all seeds and membranes.
- In medium bowl, use a fork to mash together cream cheese, Monterey Jack, garlic powder, onion powder, salt, paprika and black pepper until well combined.
- Use butter knife or small spatula to fill each pepper half with some of the cream cheese mixture.
- Roll dough sheet out on work surface. Using a pizza cutter, cut dough crosswise into 1/4-inch-wide strips.
- Wrap 2 to 3 strips of dough around each pepper half, being sure to leave a gap near the top of the pepper for the eyes. Place wrapped peppers, cut side up, on prepared baking pan, 1 inch apart.
- In small bowl, whisk egg and milk until smooth. Use small pastry brush to lightly brush wrapped peppers with egg wash. Press two peppercorns into the space left between dough strips on each pepper to create eyes.
- Transfer to oven and bake until peppers are tender and dough is golden brown. Baking time will depend on how large peppers are. Small peppers will bake in 14 to 16 minutes; larger ones may take 26 to 28 minutes.
- Let the peppers cool for 5 minutes. Serve peppers with sweet chili sauce for dipping, if desired. Peppers are best served warm straight out of the oven, but they’re also fine if they sit for 30 to 45 minutes and are served at room temperature.
Notes
To Substitute Mini Sweet Peppers:
- You will need 1 pound of mini sweet peppers, which should be about 16 peppers (which will make 32 pieces to eat).
- You will need 2 rimmed baking pans, 2 packages of crescent sheet dough, and 64 peppercorns. The filling amount as written in the recipe above will be fine, as the peppers are smaller than jalapenos.
- Bake 18 to 22 minutes or until peppers are tender and dough is golden brown.
Serving: 1popper, Calories: 163kcal, Carbohydrates: 13g, Protein: 4g, Fat: 11g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.001g, Cholesterol: 34mg, Sodium: 331mg, Potassium: 108mg, Fiber: 1g, Sugar: 7g, Vitamin A: 599IU, Vitamin C: 34mg, Calcium: 88mg, Iron: 0.4mg
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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