Jalapeño Mummies
Dive into the festive spirit with these delightful Jalapeño Mummies, perfect for parties or as a fun appetizer with a creamy and spicy filling.
Ingredients
For the filling
- 8-10 pieces fresh jalapeños, halved and deseeded
- 8 oz cream cheese, softened
- 1 cup shredded cheddar or Monterey Jack cheese
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
For wrapping
- 1 tube crescent roll dough or pastry dough
- 1 piece egg (optional, for egg wash)
- Candy eyes or olive slices for decoration
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a bowl, mix together the cream cheese, shredded cheese, garlic powder, onion powder, salt, and pepper.
- Spoon the filling into each halved jalapeño, pressing gently to fill.
- Cut the dough into narrow strips and wrap 2-3 around each jalapeño to resemble mummy bandages. Make sure to leave space for the eyes.
Baking
- Place the wrapped jalapeños on the baking sheet. If you’d like, brush the dough with an egg wash.
- Bake for 12–20 minutes, or until the dough is golden and the filling is hot.
- Allow to cool slightly, then add candy eyes or olive slices for the mummy face.
Notes
These Jalapeño Mummies are best served warm. Pair them with ranch dressing or a cucumber salad to balance the spice. Store leftovers in an airtight container in the fridge for up to three days.