Halloween Mummy Jalapeno Poppers In Oven Recipe!

*This post was sponsored by Heluva Good! as part of an Ambassador Program and all opinions expressed in my post are my own.

Halloween is coming and these Mummy Jalapeno Poppers in the oven are quick and easy Halloween food! They taste amazing too! I put a healthier spin on the baked jalapenos poppers recipe so they won’t weigh you down and are still just as satisfying.

Whether you have an upcoming Halloween party or you just want to serve fun, Halloween-themed food on Halloween, these baked jalapeno popper mummies are so adorable! They are really easy too and you’ll find they disappear faster than you can say “boo!”.

I love serving dips at parties and this year I decided to get creative with what we dip! Everyone LOVES dipping and Heluva Good! Dip is one of our favorite dips and these jalapeno poppers are the perfect pairing for this yummy dip!

To make these jalapeno poppers in the oven (so much healthier than fried) you’ll need the following:

• 12 large jalapenos, seeded and halved (slice in half lengthwise, leaving the stem and be sure to wear gloves so your hands don’t burn from the jalapenos)
• 8 ounces Neufatchel cheese, softened to room temperature
• 8 ounces pepperjack cheese, shredded
• 1 green onion, sliced
• 1/2 teaspoon salt
• 1 package refrigerated crescent rolls
• 1 egg, beaten
• candy eyes (find them in the baking aisle or on amazon)
• 1 Heluva Good! Dip Jalapeno Cheddar (find in the dairy aisle)

Preheat your oven to 400 degrees Fahrenheit. Then roll out the refrigerated crescent dough into rectangles. Press together the seams of the triangles to create each rectangle. Use a pizza cutter to cut the dough lengthwise into long strips.

In a bowl combine the Neufatchel cheese, pepperjack cheese, green onion and salt and mix.

Cut jalapenos in half lengthwise, keeping the stem on. Remove seeds (be sure to wear gloves!).

Fill each jalapeno half with the cheese mixture.

Next, wrap the crescent dough around the jalapeno like a mummy, leaving a space near the top for the eyes.

Brush the top with your beaten egg wash and place on a baking sheet.

Repeat for all of the jalapenos and place on a baking sheet line with a silpat mat or parchment paper.

Bake for 15-20 minutes until dough is browned and jalapenos are soft. The time will vary based on the size of your jalapenos. If you have small peppers they may cook in just 10 minutes, but be sure you cook them long enough to soften the peppers without burning the dough. My jalapenos were very large so they took 20 minutes to cook before they were soft.

As soon as the jalapeno poppers come out of the oven, press two candy eyes into the space you left open for the eyes. You must do this right away or they won’t stick. Feel free to get creative and use something else like black olives for the eyes! We removed the eyes before eating since the sweet and salty combo wasn’t the best tasting. The candy eyes are so darn cute though and so easy that it is hard to use anything else!

Serve immediately while still warm!

Serve them with Heluva Good! Dip Jalapeno Cheddar flavor. The cheesy dip is the perfect pairing to give these baked jalapeno poppers that over the top flavor punch! You can find Heluva Good! Dips in your dairy section at your local grocer.

Thanks to some healthy swaps in this jalapeno poppers recipe this is a better for you version of the favorite fried variety. By using Neufatchel cheese in place of cream cheese you get the same flavor with 1/3 less fat. By baking them instead of frying them you get a healthier jalapeno poppers recipe without the deep-fried grease. The Heluva Good! Dip is made with real sour cream and spices for a tasty pairing.

Be ready for Halloween with this fun party food idea! They were a HUGE hit here! Want more yummy recipes made for dipping?? Try these 20-minute chicken satay skewers with bacon horseradish dip!

Print the Halloween Baked Jalapeno Poppers Mummies

Halloween Mummy Jalapeno Poppers In Oven Recipe!

Sarah | Must Have Mom

Baked jalapeno poppers mummies for Halloween food idea!

5 from 1 vote

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Servings 24

Ingredients

  

• 12 large jalapenos seeded and halved (slice in half lengthwise, leaving the stem and be sure to wear gloves so your hands don't burn from the jalapenos)
• 8 ounces Neufatchel cheese softened to room temperature
• 8 ounces pepperjack cheese shredded
• 1 green onion sliced
• 1/2 teaspoon salt
• 1 package refrigerated crescent rolls
• 1 egg beaten
• candy eyes find them in the baking aisle or on amazon
• 1 Heluva Good! Dip Jalapeno Cheddar find in the dairy aisle

Instructions

 

• Preheat oven to 400 degrees F. In a small bowl combine Neufatchel cheese, pepperjack cheese, green onion and salt. Mix together and set aside.
• Cut jalapenos lengthwise, leaving stems on, and remove seeds (wear gloves!).
• Roll crescent rolls out into rectangles. Press together the seams of the triangles to create rectangles. Use a pizza cutter to cut strips lengthwise from each rectangle (see photo in post).
• Fill each jalapeno half with cream cheese mixture.
• Wrap each jalapeno popper with the crescent roll dough strips, leaving a space for the eyes.
• Brush with egg wash (beaten egg) and place on baking sheet.
• Bake for 15-20 minutes (depends on the size of your peppers) until peppers are soft and dough is golden brown.
• Remove from oven and immediately press eyes into the space you left open. Serve immediately with Heluva Good! Dip Jalapeno Cheddar flavor.

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