Print

Easy Mummy Jalapeño Popper Crescent Wraps: Best Halloween Appetizer

Mummy jalapeño popper crescent wraps - featured image
Print Recipe

These Easy Mummy Jalapeño Popper Crescent Wraps combine the gooey, spicy perfection of a stuffed jalapeño with the buttery flakiness of crescent roll dough. Perfect for Halloween parties or any night you want a delicious, crowd-pleasing appetizer.

Ingredients

Scale
  • 1 can (8 oz) refrigerated crescent roll dough
  • 4 oz cream cheese, softened
  • 1/4 cup pickled jalapeños, finely chopped
  • 4 slices bacon, cooked and crumbled
  • 1/4 cup shredded cheddar cheese
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Pinch of salt and black pepper
  • 1 large egg, beaten (for egg wash)
  • Candy eyes (optional, for decoration)

Instructions

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. Cook the bacon: In a small skillet over medium heat, cook the 4 slices of bacon until crispy but not burnt — about 4-5 minutes per side. Transfer to a paper towel-lined plate to drain. Once cool, crumble into small pieces.
  3. Make the filling: In a small mixing bowl, combine the softened cream cheese, finely chopped pickled jalapeños, crumbled bacon, shredded cheddar cheese, garlic powder, onion powder, and a pinch of salt and pepper. Mix until well combined.
  4. Prepare the crescent roll dough: Unroll the dough onto a cutting board. Separate into 8 triangles along the perforated lines.
  5. Cut the dough into strips: Using a sharp knife or pizza cutter, cut each triangle lengthwise into 3-4 long strips, about 1/2 inch wide.
  6. Assemble the mummies: Place about 1 tablespoon of the cream cheese filling in the center of each strip of dough. Gently wrap the dough strips around the filling, overlapping slightly to create a mummy-like effect. Leave a small space at the top for the eyes.
  7. Place on the baking sheet: Arrange the assembled mummies on the prepared baking sheet, spacing them about 2 inches apart.
  8. Apply the egg wash: In a small bowl, beat the egg with a splash of water. Using a pastry brush, gently brush the tops of each mummy with the egg wash.
  9. Bake: Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the crescent dough is golden brown and puffed.
  10. Add the eyes (optional): Remove from the oven and let cool for 2-3 minutes. While still warm but not hot, gently press two candy eyes onto the exposed space at the top of each mummy.
  11. Cool and serve: Let the mummies cool on the baking sheet for another 5 minutes before transferring to a serving platter. Serve warm or at room temperature.

Notes

Don’t overfill the wraps — 1 tablespoon is the sweet spot. If the dough gets sticky, pop it in the fridge for 5 minutes. For best results, serve fresh out of the oven. To reheat leftovers, use an air fryer at 350°F for 3 minutes.

Nutrition

Keywords: Halloween appetizer, mummy wraps, jalapeño popper, crescent rolls, easy appetizer, party food

Find it online: https://vexifood.com/easy-mummy-jalape-n-o-popper-crescent-wraps-best-halloween-appetizer/