These mummy jalapeno poppers are a tasty and oh-so-festive Halloween party appetizer! Each batch is ready in under 30 minutes, gushing with melty cheese, and full of flavor.
Clean and prepare jalapeños: cut peppers in half lengthwise, remove the seeds and white membrane. Leave the stems intact for a handle. Gently rinse the peppers, pat dry and set aside. See Notes section for safe handling tips.
Roll out crescent dough, leaving individual rolls intact & pinching the perforations closed. Place dough between two sheets of parchment paper. Roll out to 1/8” thick. Using a pizza cutter or sharp knife, cut slices long ways to mimic mummy wrap and varying the widths of the strips. Set aside.
Place cheeses and garlic powder in a medium mixing bowl and whip until light and airy. Fill the inside of the jalapeño halves with the cheese mixture.
Wrap the filled jalapeños with the dough strips, mimicking a mummy wrap and leaving room for the eyes on the stem end. Make sure you can see the jalapenos under the wrapping and try not to overlap the dough or it may not cook through.
Whisk the egg in a small bowl and brush it evenly over the wrapped jalapeños.
Lightly oil the air fryer basket or use a parchment paper liner. Place the poppers in the basket and cook for 10 minutes at 375°F or until the dough is golden brown.
Remove cooked poppers from basket with tongs and allow to cool for 5 minutes. Place two eyes on each jalapeño, gently pushing them into the cheese filling.
Notes
Jalapeno safe handling tips: jalapeños produce an oil that can cause an unpleasant burning sensation when it comes in contact with skin. Use plastic gloves when working with them to prevent getting the oil on your fingers and avoid touching your face and eyes.
Substitute with crescent roll sheets if preferred.
Bacon: add chopped bacon to the cheese mixture or wrap the filled jalapeños with bacon strips before adding the dough wrap.
Oven directions: Preheat oven to 375 degrees F. Place poppers on a parchment lined baking sheet and cook for 15-20 minutes until golden brown. Can finish under the broiler for additional browning if desired. Allow to cool for 5 minutes before adding the eyes & serving.
Best served fresh but leftovers can be stored in an airtight container in the refrigerator for up to 2 days.