Cheesy Mummy Jalapeno Poppers Wrapped in Crescent Dough

Cheesy Mummy Jalapeno Poppers Wrapped in Crescent Dough

Mummy jalapeno poppers are filled with cream cheese, sharp cheddar, garlic powder, and kosher salt, then wrapped in crescent dough. Bake until the dough is golden brown and the jalapenos are tender-crisp, then add black olive eyes.

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Prep Time 20

Cook Time 22

resting 5

Total Time 47

Servings: 8 servings

Course: Appetizer

Cuisine: American

Calories: 180

Ingredients Equipment Method Notes

Ingredients

For the poppers

4 jalapenos medium

For the filling

4 oz cream cheese softened
0.5 cup sharp cheddar cheese shredded
0.25 tsp garlic powder
0.13 tsp kosher salt

For the mummy wrap

1 can (8 oz) refrigerated crescent roll dough

For the eyes

8 black olives slices, cut in half

Equipment

1 rimmed baking sheet

Method

Prepare the jalapenos

Heat the oven to 375°F.
Line a rimmed baking sheet with parchment paper.
Wearing gloves, halve the jalapenos lengthwise and remove the stems, seeds, and ribs; arrange them cut-side up on the baking sheet.

Make the filling

Stir the cream cheese, shredded sharp cheddar cheese, garlic powder, and kosher salt together in a medium bowl until evenly combined.

Stuff and wrap

Divide the filling among the jalapeno halves, mounding it slightly.
Unroll the crescent dough and pinch the seams together.
Cut the dough into 1/4-inch strips.
Wrap strips loosely around each jalapeno, leaving small gaps for the eyes.

Bake and decorate

Bake for 18–22 minutes, until the dough is golden brown and the jalapenos are tender-crisp.
Let the poppers rest for 5 minutes.
Press two black olive pieces into the exposed filling on each one to make eyes.

Notes

Wear gloves when handling the jalapenos, and avoid touching your face. Refrigerate leftovers for up to 3 days; freezing is not recommended because the crescent dough may lose its texture. For a gluten-free option, use a gluten-free crescent-style dough.