Jalapeño Bacon Mummies

Jalapeno Bacon Mummies are a fun, "eye-appealing" appetizer that will steal the show at your Halloween party. This whimsical version of jalapeño poppers is stuffed with bacon and two types of cheese. The heat from the peppers mellows during the baking process so the finished result has just the right amount of kick. 

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Ingredients to have on hand

These poppers are so easy to make. I love the reaction they get when I serve them to guests. Here are the ingredients you'll need:

• Jalapeno peppers, 8-10
• Cream cheese, 8 ounce package
• Bacon, I like to take a shortcut here and use packaged Hormel Real Bacon
• Garlic powder
• Parmesan cheese
• Refrigerated crescent roll dough
• Candy eyeballs

Substitutions for Candy Eyeballs

The candy eyeballs are easy to find, most craft stores carry them. Or, you can use this link to order them. But the mummies will still look cute with other options. Try frozen peas, sliced olives or chopped pieces of red or green pepper as a substitute for the candy eyes.

Let's Make it a Party

Below are some of my favorite party appetizers. Serve these with Jalapeno Bacon Mummies. Have fun!

• Have plenty of chips on hand and make the Best Guacamole.
• Make my Corn Dog Nuggets and serve them with spicy mustard and delicious Portland ketchup - a Northwest favorite ketchup.
• For a sweet touch, add Fancy Rice Krispie Treats to the party spread. These taste a little like an orange creamsicle and kids love them.

This recipe was inspired by one found in Woman's Day magazine online, Sept. 2016.

Jalapeño Bacon Mummies

5 from 2 votes

Print Rate Pin Recipe

Prep Time: 20 minutes

Cook Time: 20 minutes

Servings: 8 people, two jalapeño halves each

Calories: 361kcal

Author: Melinda O'Malley Keckler

Ingredients 

1x2x3x

• 1, 8 ounce container cream cheese softened
• ¾ cup bacon packaged Hormel Real Bacon or about 6 slices of fresh bacon, cooked and diced into small pieces
• ¼ cup parmesan cheese grated
• ¼ teaspoon garlic powder
• 8-10 jalapeno peppers sliced in half
• 1, 8 ounce can Pillsbury crescent dinner rolls - or any variety of refrigerated crescent roll dough
• 16-20 candy eyes

Instructions

• Preheat oven to 375°
• Soften cream cheese in the microwave on low power until it’s easy to spread. Add bacon, parmesan and garlic powder and stir to combine thoroughly. Set aside.
• Rinse jalapeño peppers, pat dry with paper towels and slice in half lengthwise, include the stem if possible. Using a small spoon, scrape the pulp and seeds from each jalapeño.
• Unwrap crescent rolls and pinch perforated seams together to create two squares of dough. Using a sharp knife or pizza cutter, create long, thin slices of dough to wrap each jalapeno.
• Line a baking sheet with parchment paper or spray with Pam.
• Place a scoop of creamed cheese mixture into each jalapeno half and pat down so the cheese is even with the edge of the pepper and doesn’t mound up too high. Wrap each pepper with a slice of the dough. Allow a gap in the wrapping to create room for the candy eyes to be added after baking.
• Bake for 15-20 minutes, or until the dough is golden brown.
• Remove from the oven and place the candy eyes in the gap between the dough so they look like the mummy’s eyes.

Notes

Be very careful when handling jalapeño peppers. Wear kitchen gloves to protect your skin or avoid touching your face after handling and slicing the peppers.

Depending on how large the peppers are, you may need to use more than one container of crescent roll dough. 

Nutrition

Calories: 361kcalCarbohydrates: 16gProtein: 7gFat: 30gSaturated Fat: 12gCholesterol: 27mgSodium: 558mgPotassium: 123mgFiber: 1gSugar: 6gVitamin A: 192IUVitamin C: 17mgCalcium: 151mgIron: 1mg

Please note, the nutrition details are estimated using a food database and are offered here only as a guideline for informational purposes.

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