Baked Mummy Jalapeno Poppers

These baked Halloween jalapeno popper mummies are easy to make and taste delicious.

Basic Details:

Prep time:

30 mins

Cook Time:

15 mins

Total Time:

45 mins

Servings:

12

Yield:

12 jalapeno poppers

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Ingredients

Original recipe (1X) yields 12 servings

  • 5 ounces cream cheese, softened
  • 3 ounces shredded Cheddar cheese
  • salt and freshly ground black pepper to taste
  • 6 large fresh jalapeno peppers, halved lengthwise and seeded
  • 1 (10 ounce) can refrigerated crescent rolls
  • 1 egg, beaten
  • 1 tablespoon milk, or as needed
  • ¼ cup all-purpose flour
  • 24 candy eyeballs

Directions

  1. Gather all ingredients. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.

    Ingredients to make baked mummy jalapeno poppers
     

  2. Combine cream cheese and Cheddar cheese in a bowl and season filling with salt and pepper. Spoon filling into jalapeno halves.

    A plate of halved jalapeños filled with cream cheese-cheddar cheese mixture
     

  3. Roll out crescent dough on a lightly floured surface and cut into thin strips using a pizza cutter or a small knife. Wrap stuffed jalapenos with dough strips, leaving a small space unwrapped where the eyes will go.

    A plate of halved, stuffed jalapeños wrapped in strips of crescent dough
     

  4. Combine egg and milk in a bowl. Add flour to another bowl and season with salt and pepper. Dip stuffed jalapenos first in the egg mixture, then roll in the flour. Place on the prepared baking sheet.

    A plate of dough-wrapped stuffed jalapenos next to a small bowl of whisked egg and a bowl of flour dredge, with dredged wrapped jalapenos on a parchment-lined baking sheet
     

  5. Bake in the preheated oven until dough is lightly browned, 15 to 20 minutes.

    A parchment paper-lined baking sheet with baked dough-wrapped stuffed jalapenos
     

  6. Remove from baking sheet and stick candy eyeballs in melted cheese.

    A plate of baked mummy jalapeno poppers with a Halloween wine glass

Cook’s Note:

If you like, you can also deep-fry them but I prefer them baked.

Nutrition Facts (per serving)

Calories

189

Fat

12g

Carbs

14g

Protein

5g