Jalapeno Mummy Poppers

I found this recipe somewhere online and as usual I tweaked it a bit. I wanted something cute for our annual Canasta Halloween gathering. These were very fun and I would make them again, but not remove all of the seeds and spines in the jalapeno’s. I could have used a little more heat. My friend, Dianna told me that Jalapeno’s start losing their heat in Arizona in the fall, which I did not realize. Being a former bee keeper I decided to go as a honey bee.

Here is a Roarin’ 20’s Flapper, AKA Dianna Piles.

Do you know there is a new record for hottest pepper in the world? It’s called Pepper X and has a Scovelle Heat Unit (SHU) of 2.7 million! This is according to the Guinness Book of World Records.

No, that’s not my hand. I found this photo of Pepper X online, but it is Pepper X.

Previous record-holder was the Carolina Reaper with a SHU of 1.64 million. Jalapeno’s SHU is a whopping 2500 to 8000.

We had some very creative costumes this year, of course lots of delicious food and wine. But first, let’s talk Mummy Poppers.

I bought reduced fat cream cheese by mistake so used 4 oz. of that and 4 oz. of rich, full fat and delicious mascarpone (cream cheese on steroids!). Once they are softened, add spices–garlic granules, onion powder, salt, white pepper, smoked paprika, cumin and mix thoroughly. Add 8 oz. of grated Monterey jack cheese and mix again.

Cut the jalapeno’s in half and remove some (but not all if you want some heat) of the seeds and spines. Leave the stems in place.

Then generously fill each pepper half. Pop open the crescent dough and make two squares with the dough by pushing the cut triangles together.

Roll lightly to make the dough a bit thinner. Use your fingers to press to press the perforated edges together to form a solid piece of dough.

Cut the dough into 10 slices per rectangle for a total of 20 slices. Don’t worry if the slices are not perfect and if the perforations pull apart (as they did when I cut the dough) just used your fingers to press them back together again.

Here they are all rolled up and ready to bake.

Line a sheet pan with parchment paper. Roll each jalapeno half with a piece of dough trying to leave an opening at the top for the eyes. I was not so good at this, as I knew the dough would rise, but didn’t really  count on how much. Oh well!!

Preheat oven to 400 degrees. Bake for 15 to 20 minutes or until the crescent dough is lightly browned. Remove from the oven and immediately put eyeballs in place.

My husband, Jerry is always willing to help in the kitchen! Thanks honey!

This is a little tricky as the dough is hot and the eyeballs are made from sugar, so melt quickly , but these are mummies so we are not expecting perfection. A little croocked is OK.

Here are a few of the fun costumes…

Jan is a box of movie-popcorn!

Francine is a glamorous showgirl!

Joyce and Bonnie–Cowgirls and Indians!

And I am the little honey bee!

We do have loads of fun and I am grateful my friends like to get as silly as I do!

UNTIL NEXT TIME…HAPPY HALLOWEEN!

Print Pin

5 from 1 vote

Jalapeno Mummy Poppers

A little spicy. A little sweet. Easy to make and a fun addition for kids of all ages to enjoy on Halloween.

Ingredients

• 4 oz. Low-fat cream cheese, softened at room temperature
• 4 oz. Mascarpone cheese, softened at room temp
• 8 oz. Monterrey Jack cheese, grated
• 1/2 tsp. Onion powder
• 1/2 tsp. Garlic granules
• 1/4 tsp. Salt
• 1/8 tsp. White pepper
• 1/4 tsp. Smoked paprika
• 1/4 tsp. Cumin
• 10 Jalapeno peppers, but in half lengthwise, seeds and spines removed
• 40 small Candy eyeballs

Instructions

• Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
• Slice the jalapenos in half lengthwise keeping stems intact on both pieces if possible. Remove seeds and spines. Next time I will leave a little of both for extra heat.
• Mix the cream and mascarpone cheese together. Add all the spices--1/2 tsp onion powder, 1/2 tsp. garlic granules, 1/4 tsp. salt, 1/8 tsp. white pepper, 1/4 tsp. smoked paprika, and 1/4 tsp. cumin. Mix thoroughly.
• Generously spoon the cheese mixture into the jalapeno halves. Slightly mound the cheese up.
• Unroll the crescent dough and divide into two rectangles. Because it is cut into triangles with perferated pieces it will divide. Just use your fingers to squeeze and piece it together.
• Wrap each stuffed jalapeno pepper with a strip of dough. Again, do not worry if they do not look perfect.. They are MUMMIES after all!
• Bake until they are golden about 15-20m minutes.

  As soon as they are out of the oven put on their eyes!!!

Notes

So fun, I hope you try this. Let me know!