Halloween Bacon Jalapeño Popper Mummies

bacon jalapeno mummies piled on a cutting board with some pumpkins in the back

Halloween Bacon Jalapeño Popper Mummies

Halloween jalapeño popper mummies stuffed with cream cheese, pepper jack and smoky bacon, wrappedin crescent dough and baked until golden. Perfect appetizer for your Halloween party.

Course Appetizer

Cuisine American

Keyword bacon wrapped, Halloween food, jalapeno poppers, Jalapenos

Prep Time 30

Cook Time 14

Total Time 44

Servings servings

Calories 166kcal

Author Wendie Williams

Equipment

Candy eyes

Ingredients

8-10 large Jalapeños
1 (8 ounce) Cream cheese softened
1 cup pepper jack cheese shredded
6 slices cooked bacon and crumbled
1 can refrigerated crescent roll dough
1 egg
2 teaspoons water
32-40 candy eyes

Instructions

Preheat oven to 400 degrees. In a small bowl add cream cheese, pepper jack cheese and bacon and mix until combined.
Slice the jalapenos in half lengthwise and seed and core them.
Spoon in cream cheese mixture into jalapenos.
Pinch two crescents together to form a rectangle. With a knife or pizza cutter slice each rectangle into 10 thin strips.
Wrap 2-3 strips around stuffed jalapenos. Making sure to leave some space for the eyes.
in a small bowl whisk the egg with the water. Brush the egg wash over the crescent dough.
Bake 12-14 minutes
Remove from the oven and let cool 10 minutes. Place the candy eyes into the jalapenos.

Video

Notes

Wear gloves to seed the jalapeños. Capsaicin stays on your hands long after you've washed them, and it will find your eyes later.

Cut the dough strips thin. Thick strips puff up in the oven and swallow the gap you left for the eyes, so you lose the mummy look.

These can be prepped the day before and placed into the fridge.

Nutrition