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Spooky Mummy Jalapeño Popper Bites: Easy Halloween Appetizer

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These Spooky Mummy Jalapeño Popper Bites are a fun and easy Halloween appetizer featuring spicy jalapeños filled with a creamy cheese mixture, wrapped in crescent roll bandages, and topped with candy eyeballs. Ready in under 30 minutes, they’re perfect for parties and guaranteed to be a crowd-pleaser.

Ingredients

Scale
  • 8 oz cream cheese, softened
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika (optional)
  • Salt and black pepper to taste
  • 12 large jalapeño peppers
  • 1 can (8 oz) refrigerated crescent roll dough
  • 24 candy eyeballs
  • 1 tablespoon olive oil or melted butter

Instructions

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat.
  2. Put on disposable gloves. Slice each jalapeño in half lengthwise, from stem to tip. Use a small spoon to scrape out the seeds and white membranes. Set the hollowed-out jalapeño halves aside on a plate.
  3. In a small bowl, combine the softened cream cheese, shredded cheddar, Parmesan, garlic powder, smoked paprika (if using), and a pinch of salt and pepper. Mix until smooth and well combined.
  4. Spoon or pipe the cream cheese mixture into each jalapeño half, mounding it slightly in the center. Place the filled peppers on the prepared baking sheet, cut-side up.
  5. Unroll the crescent roll dough and separate it along the perforations into 8 rectangles. Pinch the diagonal seams together so you have 8 solid rectangles. Using a sharp knife or kitchen shears, cut each rectangle lengthwise into 3 or 4 thin strips, about 1/2-inch wide.
  6. Take a dough strip and wrap it around a filled jalapeño half, crossing it over the top like a bandage. Leave a small gap near the center of the pepper so the filling is visible. Repeat with the remaining peppers.
  7. Press two candy eyeballs into the exposed cream cheese filling on each mummy.
  8. Lightly brush the exposed dough strips with olive oil or melted butter.
  9. Bake for 12-15 minutes, or until the dough is golden brown and the filling is hot and bubbly.
  10. Let them rest for 5 minutes on the baking sheet before serving.

Notes

Wear gloves when handling jalapeños to avoid burning your skin. For milder poppers, scrape out all seeds and membranes. For extra crispiness, use an air fryer at 350°F for 8-10 minutes. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; reheat in a 350°F oven for 5-7 minutes.

Nutrition

Keywords: Halloween appetizer, jalapeño popper, mummy bites, easy Halloween recipe, spooky snack, cream cheese jalapeño, crescent roll recipe

Find it online: https://spoonmira.com/spooky-mummy-jalape-n-o-popper-bites-easy-halloween-appetizer/