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Mummy Jalapeño Poppers

Cheesy, spicy jalapeño poppers wrapped in crescent dough strips like little mummies, with candy eyes peeking out. They disappear from the Halloween table in minutes!
Print Recipe
Servings: 24 poppers
Course: Appetizer
Ingredients Equipment Method Notes

Ingredients
  

  • 12 jalapeño peppers halved lengthwise, seeds and membranes removed
  • 8 oz cream cheese softened
  • 1 cup shredded cheddar cheese
  • 1/2 tsp garlic powder
  • 1/4 tsp smoked paprika
  • 1/4 tsp salt
  • 1 can can refrigerated crescentrefrigerated crescent doughdough 8 oz
  • 48 candy eyeballs

Equipment

  • Baking sheet
  • Parchment paper
  • Bowl

Method
 

  1. Preheat oven to 375°F. Line a baking sheet with parchment.
  2. In a bowl, mix the cream cheese, cheddar, garlic powder, smoked paprika, and salt until smooth. Spoon the filling into each jalapeño half, mounding slightly.
  3. Unroll the crescent dough and press the seams together. Cut into 24 thin strips.
  4. Wrap each filled jalapeño half with a dough strip, crisscrossing and leaving small gaps so the filling peeks through like a mummy's face.
  5. Bake 12–15 minutes until the dough is deep golden and the cheese bubbles at the edges.
  6. Cool 5 minutes, then press 2 candy eyeballs onto the exposed filling of each popper. Serve warm!

Notes

  • Leave small gaps in the dough wrap so the filling peeks through for the face.
  • Add the candy eyes after a 5-minute cool.