If you’re looking for Halloween party food ideas, this yummy appetizer always takes center stage!
The only time of year that I truly enjoy entertaining is the beautiful month of October because Halloween is by far my favorite holiday. I’m not sure what that says about me, but there’s just something about making spooky treats and snacks that makes me feel quite gleeful.
These Cheesy Jalapeño Mummies have become an annual tradition at our Halloween party because they are not only delicious, but look awesome as part of all the creepy Halloween food on the appetizer table. The spicy and savory flavor is a nice complement to all the sweet candy!
Ingredients
- 10 medium size jalapeños
- 8 ounces cream cheese (softened)
- 1 cup shredded pepper jack cheese
- 1 tube refrigerated crescent rolls
- 1-2 eggs
- candy eyes
- seasoning to taste (I use a dash of salt & garlic powder)
Step 1 In a medium size bowl, mix the softened cream cheese together with the shredded pepper jack cheese and season with a pinch of salt and garlic powder. Go easy on the salt! The cheese and dough are already loaded with it.
Step 2 Cut your jalapeños in half length wise trying to leave the stems attached, and then scrape out all of the seeds and guts. I recommend wearing disposable gloves, especially if you have sensitive skin, or have any scratches or cuts on your hands. The hot peppers can really sting!
Step 3 Use a small spatula or spoon to evenly stuff your halved jalapeño peppers with the prepared cheese mixture.
Step 4 Open up your tube of crescent dough and smoosh the creases together on a cutting board to create four dough rectangles. Next, use a pizza cutter to cut about 10 long strips of dough out of each one.
Step 5 Wrap your dough strips around your stuffed jalapeños, leaving a gap about a quarter of the way down to leave room for your candy eyes, and then place them on a large sheet pan.
Step 6 In a small bowl, whisk together an egg until well blended. I used two eggs, but it turned out to be way too much! Start with a single egg and then add another if needed. Use a pastry brush to give your wrapped jalapeños a good rub down.
Step 7 Bake at 400°F for about 10 minutes or until the dough is golden brown. You may need a little extra time so keep an eye on them! After they have cooled for a few minutes, place two candy eyes on the empty space you left between the dough.
These Jalapeño Popper Mummies are exquisite even after they’ve been sitting on the counter for hours. There’s no need to serve them right away. The cheese hardens a bit as they sit, plus I feel like you can taste all of the delectable flavors when you’re not burning your mouth.
Helpful Tips
- Not every jalapeño is created equal. Some of them are mild, and some of them will scorch your tongue off. They get hotter as they age, eventually turning an orange and red color. Keep this in mind when choosing your peppers.
- Be sure to cut your crescent dough into really thin strips or you won’t have enough to go around.
- Are you not digging the idea of candy eyeballs? You could also try cutting up black olives!
- It’s nearly impossible to leave all of the stems attached when cutting the jalapeños in half, but I think it gives them a little more character, plus it makes them easier to eat.
- This appetizer is naturally vegetarian friendly, but you could add some crumbled bacon to the cheese mixture if you’d like.
Jalapeño Popper Mummies (Halloween Party Food)
Ingredients
- 8 ounces cream cheese (softened)
- 1 cup shredded pepper jack cheese
- pinch salt & garlic powder
- 10 jalapeños (medium size)
- 1 tube refrigerated Crescent rolls
- 1 egg
- candy eyes
Instructions
- Preheat oven to 400°F and line a large baking sheet with foil.
- In a medium size bowl, mix the softened cream cheese together with the shredded pepper jack cheese and season with a pinch of salt and garlic powder.
- Cut your jalapeños in half length wise trying to leave the stems attached, and then scrape out all of the seeds and guts. I recommend wearing disposable gloves because the peppers can sting.
- Use a small spatula or spoon to evenly stuff your halved jalapeño peppers with the prepared cheese mixture.
- Open up your tube of crescent dough and smoosh the creases together on a cutting board to create four dough rectangles. Next, use a pizza cutter to cut about 10 long strips of dough out of each one.
- Wrap your dough strips around your stuffed jalapeños, leaving a gap about a quarter of the way down from the top to leave room for your candy eyes, and then place them on your sheet pan.
- In a small bowl, whisk together an egg until well blended. Use a pastry brush to give your wrapped jalapeños a good rub down.
- Bake for approximately 10-12 minutes or until the dough is golden brown. The time can vary so keep a close eye on them. After they have cooled for a few minutes, place two candy eyes on the empty space you left between the dough.
- Enjoy immediately or within three hours of baking. I think they are better once they have cooled off for a while!
Notes
- Be sure to cut your crescent dough into really thin strips or you won't have enough to go around.
- Are you not digging the idea of candy eyeballs? You could also try cutting black olives into small pieces.
- It's nearly impossible to leave all of the stems attached when cutting the jalapeños in half, but I think it gives them a little more character, plus it makes them easier to eat.
- This appetizer is naturally vegetarian friendly, but you could add some crumbled bacon to the cheese mixture if you'd like.
Don’t forget to pin and save this easy Halloween appetizer for later! 🙂
