Mummy Jalapeño Poppers

How to Make Mummy Jalapeño Poppers

1. 1

   Step 1: Prep the jalapeños

   Active 12 min

   Wash the jalapeños and slice each pepper lengthwise. Use a small spoon or paring knife to remove seeds and membranes (wear gloves if sensitive to capsaicin) so you have 24 hollow halves ready for stuffing.

   For this step

   • 12 mediumjalapeños
   
2. 2

   Step 2: Make the cheese filling

   Active 5 min

   In a bowl, combine the cream cheese, shredded sharp cheddar, garlic powder, and salt. Stir until smooth and evenly mixed so the filling is easy to spoon into the jalapeños.

   For this step

   • 8 ozcream cheese
   • 1 cupshredded sharp cheddar
   • 1/2 tspgarlic powder
   • 1/2 tspsalt
   
3. 3

   Step 3: Fill the jalapeño halves

   Active 8 min

   Spoon the cream cheese mixture into each jalapeño half, filling them snugly but leaving a small strip of pepper showing near the top so the 'eyes' will be visible. Work carefully so the filling sits level with the pepper edges.
   
4. 4

   Step 4: Wrap with crescent dough

   Active 10 min

   Unroll the crescent roll dough and press seams together to form a single sheet, then cut into long 1/4-inch strips. Wrap strips around each filled jalapeño half in a mummy pattern, leaving a small gap near the top for the eyes; the crescent roll dough will puff and brown during baking.

   For this step

   • 1 can (8 oz)crescent roll dough
   
5. 5

   Step 5: Egg wash and bake

   Active 5 min · Passive 20 min

   Preheat the oven to 375°F (190°C). Whisk the large egg with a tablespoon of water and brush the dough-wrapped poppers lightly with the large egg wash; bake on a parchment-lined sheet for 18–22 minutes at 375°F (190°C), until the dough is golden and the filling is bubbly.

   For this step

   • 1 largelarge egg
   
6. 6

   Step 6: Add olive eyes and serve

   Active 3 min · Passive 2 min

   Remove the poppers from the oven and let them rest for about 2 minutes, then press a slice of black olives into the exposed filling gap on each popper to form the mummy eyes. Serve warm — this recipe makes 24 poppers total (6 per serving for 4 servings).

   For this step

   • 12 largeblack olives
   

1. Wash the jalapeños and slice each pepper lengthwise. Use a small spoon or paring knife to remove seeds and membranes (wear gloves if sensitive to capsaicin) so you have 24 hollow halves ready for stuffing.
2. In a bowl, combine the cream cheese, shredded sharp cheddar, garlic powder, and salt. Stir until smooth and evenly mixed so the filling is easy to spoon into the jalapeños.
3. Spoon the cream cheese mixture into each jalapeño half, filling them snugly but leaving a small strip of pepper showing near the top so the 'eyes' will be visible. Work carefully so the filling sits level with the pepper edges.
4. Unroll the crescent roll dough and press seams together to form a single sheet, then cut into long 1/4-inch strips. Wrap strips around each filled jalapeño half in a mummy pattern, leaving a small gap near the top for the eyes; the crescent roll dough will puff and brown during baking.
5. Preheat the oven to 375°F (190°C). Whisk the large egg with a tablespoon of water and brush the dough-wrapped poppers lightly with the large egg wash; bake on a parchment-lined sheet for 18–22 minutes at 375°F (190°C), until the dough is golden and the filling is bubbly.
6. Remove the poppers from the oven and let them rest for about 2 minutes, then press a slice of black olives into the exposed filling gap on each popper to form the mummy eyes. Serve warm — this recipe makes 24 poppers total (6 per serving for 4 servings).