Halloween Mummy Jalapeño Poppers
These fun and easy Mummy Jalapeño Poppers are loaded with cream cheese, corn, and bacon all wrapped up in a buttery, flaky shell! They take less than 30 minutes and are a great savory addition to your Halloween planning!
Servings: 6 -8 servings
Ingredients
Jalapeño Poppers
- 1 can crescent roll dough
- 6-8 jalapeños
- 8-10 slices of bacon cooked until crisp, then crumbled
- 6 ounces cream cheese softened
- 4 ounce block of cheddar cheese shredded
- 1/2 bag frozen corn
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Candy eyeballs for decoration
Egg Wash
- 1 egg
- 1 Tablespoon milk or water
Instructions
- Preheat oven to 350° F.
- In a bowl mix together the softened cream cheese, cheddar cheese, bacon, corn, and seasonings.8-10 slices of bacon, 6 ounces cream cheese, 4 ounce block of cheddar cheese, 1/2 bag frozen corn, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder
- Wash and slice your jalapeños lengthwise, including the stem (leave stem on).6-8 jalapeños
- Using a spoon, scoop/scrape out the seeds and membranes of each jalapeño. Be careful not to scoop too high up on the stem or it will fall off.
- Fill each jalapeño half with as much filling as possible, packing it tightly and mounding it over the top.
- Unroll your crescent rolls and lay flat on a cutting board. If there are any large gaps in the rolls you can pinch together the seams. Using a knife or pizza cutter, slice the short end of the dough rectangle into 1/4" strips.1 can crescent roll dough
- Wrap each jalapeño popper like a mummy leaving a little open area to place the eyeballs. You can use 1-3 strips for each popper.
- Once wrapped, place onto a lightly greased baking sheet at least 2" apart and decorate with candy eyes.Candy eyeballs
- In a small bowl mix together an egg and a tablespoon of milk or water to create an egg wash.1 egg, 1 Tablespoon milk or water
- Brush the tops of each mummy lightly with the egg wash.
- Bake in a 350° F oven for 20 minutes or until golden brown on top.
Notes
- For extra heat use pepper jack cheese instead of cheddar.
- Serve with ranch for those who find jalapeños a little spicy, although the crescent roll dough and cream cheese filling really help to tame down the spice.
- Store in the fridge for 4 days and reheat in a 325° F oven for 5-10 minutes before serving.
Nutrition
Calories: 313kcal | Carbohydrates: 3g | Protein: 11g | Fat: 28g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 610mg | Potassium: 168mg | Fiber: 1g | Sugar: 2g | Vitamin A: 776IU | Vitamin C: 17mg | Calcium: 175mg | Iron: 1mg
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