Mummy Jalapeno Poppers (Printable version)

Crispy wrapped stuffed jalapeños with googly eyes for Halloween

# What You’ll Need:

01 - 8 fresh jalapeños, halved and seeded

02 - 4 oz cream cheese, softened

03 - 1/2 cup shredded cheddar cheese

04 - 1 garlic clove, minced

05 - 1/4 tsp smoked paprika

06 - 1/4 tsp onion powder

07 - Pinch of salt and black pepper

08 - 1 can (8 oz) refrigerated crescent roll dough or puff pastry

09 - 32 small candy eyes or sliced black olives

10 - 1 egg, beaten

01 - Preheat oven to 375°F. Line a baking sheet with parchment paper.

02 - In a medium bowl, combine cream cheese, cheddar cheese, garlic, smoked paprika, onion powder, salt, and pepper until smooth.

03 - Fill each jalapeño half with the cheese mixture, smoothing the top.

04 - Unroll the crescent dough and cut into thin strips about 1/4 inch wide.

05 - Wrap each stuffed jalapeño with dough strips, leaving a small gap near the top for the eyes.

06 - Place poppers on the prepared baking sheet and brush lightly with beaten egg.

07 - Bake for 16–18 minutes until dough is golden brown and fully cooked through.

08 - Cool slightly, then press two candy eyes or olive bits into each popper where you left space for the face.

09 - Serve warm with ranch, sour cream, or salsa for dipping.

01 -

These spooky appetizers look impressively detailed but come together in under 40 minutes
The creamy cheese filling perfectly balances the jalapeño heat so everyone can enjoy them

02 -

Soaking seeded jalapeños in cold water for 30 minutes significantly reduces their heat level
Work quickly with the crescent dough once its unrolled to keep it from becoming too soft and sticky

03 -

Cooked bacon bits mixed into the cheese filling add smoky depth that friends will try to guess
Mini sweet peppers work beautifully for a completely mild version kids can enjoy