Halloween Mummy Jalapeño Poppers
User Reviews
5
4 reviews
Excellent
Halloween Mummy Jalapeño Poppers
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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!
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Ingredients
Jalapeño Poppers
- 1 crescent roll dough canned
- 6-8 jalapeños
- 8-10 lices Bacon cooked until crisp, then crumbled
- 6 ounces cream cheese softened
- 4 ounce cheddar cheese shredded, block
- 1/2 corn frozen, bag
- 1/2 teaspoon salt
- 1/4 teaspoon black 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.
- Wash and slice your jalapeños lengthwise, including the stem (leave stem on).
- 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.
- 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.
- 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° 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 Information
Show Details
Calories
313kcal
(16%)
Carbohydrates
3g
(1%)
Protein
11g
(22%)
Fat
28g
(43%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
10g
(50%)
Trans Fat
1g
(50%)
Cholesterol
98mg
(33%)
Sodium
610mg
(25%)
Potassium
168mg
(4%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
776IU
(16%)
Vitamin C
17mg
(19%)
Calcium
175mg
(18%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6-8 servings
Amount Per Serving
Calories 313 kcal
% Daily Value*
| Calories | 313kcal | 16% |
| Carbohydrates | 3g | 1% |
| Protein | 11g | 22% |
| Fat | 28g | 43% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 98mg | 33% |
| Sodium | 610mg | 25% |
| Potassium | 168mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 776IU | 16% |
| Vitamin C | 17mg | 19% |
| Calcium | 175mg | 18% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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