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Lighter Mummy Wrapped Jalapeno Poppers (Easy Halloween Appetizer)

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These Lighter Mummy Wrapped Jalapeno Poppers are a fun, healthier twist on the classic appetizer, featuring a creamy cottage cheese filling wrapped in crescent dough for a spooky Halloween treat. Ready in 30 minutes, they’re perfect for parties and guaranteed to be a crowd-pleaser.

Ingredients

Scale
  • 1 cup cottage cheese (recommend Good Culture or Daisy, full-fat or low-fat)
  • 4 oz reduced-fat cream cheese, softened
  • 1/2 cup shredded sharp cheddar cheese (or pepper jack for extra heat)
  • 1/4 cup chopped green onions
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 12 large jalapeno peppers (firm, evenly shaped)
  • 1 can (8 oz) refrigerated crescent roll dough (sheet style preferred)
  • 1 large egg, beaten (for egg wash)
  • Optional: candy eyes or black sesame seeds (for mummy eyes)

Instructions

  1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. Cut each jalapeno in half lengthwise. Use a small spoon or melon baller to remove seeds and membranes. For milder poppers, remove all seeds; for more heat, leave some seeds. Place hollowed halves on a plate.
  3. In a food processor or blender, combine cottage cheese, softened cream cheese, shredded cheddar, green onions, garlic powder, smoked paprika, salt, and pepper. Blend until completely smooth, about 30-45 seconds. Scrape down sides halfway through. Adjust seasoning if needed.
  4. Using a small spoon, fill each jalapeno half with the cheese mixture. Do not overstuff; filling should be level with the cut edge of the pepper.
  5. Unroll crescent roll dough on a cutting board. If perforated, press seams together to create one solid sheet. Use a pizza cutter or sharp knife to cut dough into long, thin strips, about 1/2 inch wide (24-30 strips).
  6. Take one strip of dough and wrap it around a filled jalapeno half, starting at one end and working to the other. Leave a small gap near the top for ‘eyes.’ Dough should overlap slightly like a bandage. Do not wrap too tightly. Place seam-side down on prepared baking sheet. Repeat with remaining jalapenos and dough strips.
  7. In a small bowl, beat egg with 1 tablespoon of water. Using a pastry brush, gently brush egg wash over each mummy wrapper.
  8. Bake for 18-22 minutes, or until dough is golden brown and puffed, and filling is hot and bubbly. Check at 15 minutes if oven runs hot.
  9. As soon as poppers come out of the oven, press two small candy eyes or black sesame seeds into the exposed filling at the top of each mummy. Let cool for 1 minute before adding candy eyes to prevent melting.
  10. Let poppers cool on baking sheet for 5 minutes before transferring to a serving platter. Serve warm or at room temperature.

Notes

For gluten-free version, use gluten-free crescent roll dough or puff pastry. For dairy-free, use dairy-free cream cheese, blended silken tofu instead of cottage cheese, and dairy-free shredded cheese. To make ahead, assemble through step 6, cover with plastic wrap, and refrigerate up to 1 day; add egg wash and bake, adding 2-3 minutes to baking time. For air fryer, cook at 350°F for 8-10 minutes. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; reheat in a 350°F oven for 5-7 minutes. Unbaked poppers can be frozen for up to 2 months; bake from frozen at 375°F for 22-25 minutes.

Nutrition

Keywords: jalapeno poppers, mummy poppers, Halloween appetizer, light poppers, cottage cheese poppers, easy Halloween snack, spicy appetizer

Find it online: https://cooksybite.com/lighter-mummy-wrapped-jalapeno-poppers-easy-halloween-appetizer/