Ingredients
Scale
- 6 large fresh jalapeños
- 4 oz cream cheese, softened
- 1/2 cup shredded sharp cheddar cheese
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 tube refrigerated crescent roll dough
- 24 candy eyeballs (or dots of cream cheese and olives)
- Cooking spray
Instructions
- Wash the jalapeños and pat them dry. Slice each pepper in half lengthwise. Use a small spoon to scoop out the seeds and the white membranes. If you want a spicier popper, leave a few seeds behind. Wear gloves during this process to avoid irritating your skin or eyes.
- In a medium mixing bowl, combine the softened cream cheese, shredded cheddar cheese, garlic powder, and onion powder. Stir until the mixture is smooth and the spices are evenly distributed. Use a spoon or a small spatula to fill each jalapeño half with the cheese mixture, smoothing the top so it is flush with the edges of the pepper.
- Unroll the crescent roll dough on a clean surface or a piece of parchment paper. Press the seams together to create a solid sheet of dough. Use a pizza cutter or a sharp knife to cut the dough into very thin strips, about 1/4 inch wide. These will serve as your mummy’s bandages.
- Take one strip of dough and wrap it around a stuffed jalapeño. Start at the top and work your way down, crisscrossing the strips to mimic the look of a mummy’s wrappings. Make sure to leave a small gap near the top for the eyes to peek out later. Repeat this for all 12 pepper halves.
- Preheat your air fryer to 375°F (190°C). Lightly spray the air fryer basket with cooking spray. Place the wrapped jalapeños in the basket in a single layer, ensuring they do not touch. Cook for 8 to 10 minutes, or until the dough is golden brown and the cheese is bubbly. You may need to work in batches depending on the size of your air fryer.
- Remove the poppers from the air fryer and let them cool for 2 to 3 minutes. While they are still slightly warm, press two candy eyes into the cheese gap you left earlier. Serve immediately while the cheese is gooey and the pastry is crisp.
- Cook Time: 30 minutes