Mummy Jalapeno Poppers


By Nellie Palmer

Everyone loves jalapeno poppers!  Don’t let your Halloween celebration go without these mummies!

Simple and quick, but they will be a huge hit!


  • 12 Jalapeno peppers, halved and seeded
  •  1 package Philadelphia cream cheese
  • 1 bag, 16 oz, Mexican shredded cheese
  •  1 jar Tabasco jalapeno pepper jelly
  • 1 Pillsbury pie crust
  •  48 decorative edible eyes


  1.  Place jalapeno halves on a cookie sheet lined with parchment paper.   Make sure all seeds have been removed. Leave the stem in tact. 
  2. Put a tablespoon of shredded cheese in each pepper half. 
  3. Put a teaspoon of pepper jelly in each pepper half.
  4. Top each pepper half with two teaspoons of cream cheese.
  5. Place the pie crust on a bread mat or a piece of parchment paper.  Using a pizza cutter or pastry cutter, slice pie crust into thin strips.  Cut the strips into smaller four inch strips.  Wrap the pie crust strips around the peppers in a mummy fashion, tucking the loose ends under the pepper.
  6. Bake at 350° until pie crust strips are golden and cream cheese is bubbly. 

    Makes 24 Poppers

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