Description

A fun Halloween appetiser featuring jalapeño peppers stuffed with creamy seasoned cream cheese and cheddar, wrapped in flaky crescent dough, baked until golden, and finished with candy eyes.

Ingredients

For the Jalapeño Peppers

8 large jalapeño peppers (about 240 g)

8 oz cream cheese, softened (225 g)

1/2 cup shredded cheddar cheese (50 g)

2 tbsp chopped green onions (12 g)

1/2 tsp garlic powder (1.5 g)

1/4 tsp black pepper (0.5 g)

For the Mummy Wrapping

1 tube refrigerated crescent roll dough (about 225 g)

1 large egg, beaten (50 g)

For the Eyes

16 candy eyes

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.

2. Slice each jalapeño lengthwise, carefully remove the seeds and membranes, and keep the stems attached.

3. In a medium bowl, combine the softened cream cheese, shredded cheddar cheese, chopped green onions, garlic powder, and black pepper. Stir until smooth and evenly combined.

4. Spoon the cream cheese mixture into each jalapeño half, spreading it evenly along the centre without overfilling.

5. Unroll the crescent roll dough and separate it into strips. If the dough is arranged in triangles, gently press the seams together before cutting it into thin strips.

6. Wrap several thin strips of crescent dough around each stuffed jalapeño, leaving small gaps between the strips and leaving the area for the eyes uncovered.

7. Arrange the wrapped jalapeños on the prepared baking sheet and lightly brush the exposed crescent dough with the beaten egg.

8. Bake for 18–22 minutes, or until the crescent dough is puffed and golden brown and the cheese filling is hot.

9. Allow the jalapeño mummies to cool for a few minutes, then place two candy eyes on each mummy just before serving.

10. Serve warm while the crescent dough is crisp and golden and the cheese filling is creamy.

Notes

Let the cream cheese soften before mixing so the filling is smooth and easy to spread. Keep the jalapeño stems attached to help the peppers maintain their shape and make them easier to handle. Do not overfill the peppers so the cheese stays neatly inside while baking. Cut the crescent dough into thin strips for easier wrapping and a more convincing mummy effect. Leave small gaps between the dough strips so the jalapeño and filling remain visible. Add the candy eyes after baking and after the mummies have cooled for a few minutes. Smaller jalapeños can be used, although they may require less filling and fewer dough strips. The cream cheese filling can be prepared ahead of time and refrigerated until ready to assemble. The stuffed and wrapped jalapeños can be assembled ahead of time and kept chilled until shortly before baking. Brush with egg just before baking. Serve shortly after baking for the best texture and presentation. Brush the dough lightly with egg and begin checking near the end of baking to prevent excessive browning. Serve as a festive appetiser for Halloween parties, autumn gatherings, family celebrations, or casual snack tables.

Prep Time: 15 minutes
Cook Time: 18–22 minutes
Category: Appetizer
Method: Baking
Cuisine: American