Mummy Jalapeno Poppers Halloween (Printable Version)
Spicy jalapenos filled with creamy cheese and bacon, wrapped in golden dough for a festive snack.
# What You'll Need:
→ Main Components
01 -
10 large fresh jalapeños, halved lengthwise and deseeded
02 -
6 oz whipped cream cheese, softened
03 -
8.3 oz cheddar jack cheese, grated
04 -
5 strips cooked bacon, finely chopped
→ Seasoning
05 -
0.5 teaspoon garlic powder
06 -
0.5 teaspoon paprika
→ Dough & Decoration
07 -
1 sheet crescent dough, seams pinched and cut into 20 strips
08 -
40 small candy eyes
# Step-by-Step Guide:
01 -
Set oven temperature to 400°F (204°C).
02 -
Slice each jalapeño in half lengthwise and carefully remove seeds and ribs with a knife.
03 -
In a bowl, combine softened whipped cream cheese, grated cheddar jack cheese, finely chopped bacon, paprika, and garlic powder. Mix thoroughly until evenly incorporated.
04 -
Spoon 1 to 2 tablespoons of the cheese mixture into each jalapeño half, ensuring even filling.
05 -
Roll out crescent dough sheet on a clean surface, pressing seams firmly to create a single layer. Cut into 20 thin strips using a knife or pastry cutter.
06 -
Carefully wrap one dough strip around each stuffed jalapeño half, allowing space for candy eyes to be added after baking.
07 -
Arrange wrapped jalapeños on a parchment-lined baking sheet and bake at 400°F (204°C) for 10 to 12 minutes or until dough turns golden brown.
08 -
Immediately after baking, press two candy eyes onto each warm jalapeño popper.
# Additional Notes:
01 -
Wear gloves when handling jalapeños to avoid skin irritation from capsaicin.
02 -
Do not wrap dough strips too tightly to allow for expansion during baking.