Jalapeno Popper Mummies
Jalapeno popper mummies are spooktacular Halloween appetizer! Cheese and bacon stuffed jalapenos get bandaged up in crescent dough and baked to bootiful golden brown perfection.
Servings: 20 pastries
Calories: 152kcal
Ingredients
- 10 large jalapeños about 1 lb, sliced in half lengthwise and deseeded
- 6 pieces bacon cooked and crumbled
- 8 oz whipped cream cheese
- 8 oz shredded Colby jack cheese
- 1/2 tsp garlic powder
- 1/8 tsp cayenne pepper
- 1 8 oz tube crescent dough sheet
- 20 edible candy eyeballs
Instructions
- Preheat oven to 360°F and line a baking sheet with parchment paper. Set aside.
- Cook the bacon and crumble into smaller pieces. Let cool.6 pieces bacon
- Half the jalapeños lengthwise and remove the seeds. Place onto the prepared baking sheet and set aside.10 large jalapeños
- In a medium mixing bowl, combine the whipped cream cheese, shredded cheese, cooked bacon, garlic, and cayenne.8 oz whipped cream cheese, 8 oz shredded Colby jack cheese, 1/2 tsp garlic powder, 1/8 tsp cayenne pepper
- Fill each of the jalapeño halves with about 2 tablespoons of the cream cheese mixture. Place onto the prepared baking sheet.
- Unroll the crescent dough sheet on a clean surface and use a pizza cutter or sharp knife to cut the dough into thin 1/3 inch strips.1 8 oz tube crescent dough sheet
- Wrap 1-2 strips around each filled jalapeño, leaving a little open space to place the eyes later. Place the wrapped peppers back onto the prepared baking sheet and repeat making the rest of the mummies.
- Bake at 360°F for 16-20 minutes, or until the dough has puffed up and is golden brown.
- Attach the eyes where the gap is. It should stick to the cream cheese mixture.20 edible candy eyeballs
Notes
- You can use other shredded cheeses if you like. Shredded mozzarella, shredded cheddar, or even shredded pepper jack would work.
- Bacon is optional but highly recommended.
- Chopped fresh parsley or green onions would be a yummy addition to the cream cheese filling.
Nutrition
Calories: 152kcal | Carbohydrates: 6g | Protein: 5g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 27mg | Sodium: 237mg | Potassium: 44mg | Fiber: 0.01g | Sugar: 2g | Vitamin A: 273IU | Vitamin C: 0.01mg | Calcium: 89mg | Iron: 0.3mg