Halloween Mummy Jalapeno Poppers

5 from 2 votes

Halloween Mummy Jalapeno Poppers

These fun and easy Mummy Jalapeno 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!

Prep Time15 mins

Cook Time15 mins

Total Time30 mins

Course: Appetizer

Cuisine: American

Servings: -8 servings

Calories: 313kcal

Author: Amy Nash

Ingredients

Jalapeno Poppers

1 can crescent roll dough
6-8 jalapenos
8-10 slices of bacon, cooked until crisp, then crumbled
6 ounces cream cheese softened
4 ounce block of cheddar cheese shredded
½ bag frozen corn
½ teaspoon salt
¼ teaspoon pepper
¼ teaspoon garlic powder
¼ teaspoon onion powder
Candy eyeballs for decoration

Egg Wash

1 egg
1 Tablespoon milk or water

Instructions

Preheat oven to 350 degrees F.
In a bowl mix together the softened cream cheese, cheddar cheese, bacon, corn, and seasonings.
Wash and slice your jalapenos lengthwise, including the stem (leave stem on).
Using a spoon, scoop/scrape out the seeds and membranes of each jalapeno. Be careful not to scoop too high up on the stem or it will fall off.
Fill each jalapeno 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 ¼" strips.
Wrap each jalapeno 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.
In a small bowl mix together an egg and a tablespoon of milk or water to create an egg wash.
Brush the tops of each mummy lightly with the egg wash.
Bake in a 350 degree 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 jalapenos 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 degree F oven for 5-10 minutes before serving.

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