Makes about 20
These playful mummies taste like a mash up of a jalapeño popper and a bacon-wrapped date—all bundled up in flaky, buttery pastry. The sweet medjool dates are a delicious counterpoint to the smoky bacon and spicy jalapeño. The heat is relatively mild (depending on your peppers), so if you’re looking for an additional kick then consider swapping the Monterey Jack cheese for pepper jack instead. This is a great Halloween party snack—they can easily be prepped a few hours in advance and stored in your refrigerator until you’re ready to bake.
- 4 slices bacon
- 10 to 12 large jalapeños (at least 3 to 4 inches long; see Note)
- 6 ounces full-fat cream cheese, at room temperature
- 1 cup shredded sharp cheddar or Monterey Jack cheese (or a mix of both) 4 Rancho Meladuco medjool dates—halved, pitted and finely chopped
- 2 scallions, thinly sliced
- 1 garlic clove, minced
- Kosher salt and freshly ground black pepper
- One 8-ounce package refrigerated crescent dough sheet (see Note)
- 1 egg, beaten
- 40 small candy eyeballs
- Preheat the oven to 400° and line two large rimmed baking sheets with parchment paper.
- In a medium nonstick skillet, add the bacon. Turn the heat to moderate and cook the bacon, turning once, until it is crispy and browned, 6 to 8 minutes. Transfer to a paper towel-lined plate to drain. Once cool enough to handle, finely chop.
- Meanwhile, using a sharp knife, halve the jalapeños lengthwise through the stem. Using a small spoon, scrape out the seeds. Arrange the halves cut-side up on a work surface.
- In a medium bowl, combine the cream cheese, shredded cheese, dates, scallions, garlic, 1⁄2 teaspoon of pepper, a pinch of salt, and the chopped bacon.
- Scoop about 1 tablespoon of the cream cheese filling into each pepper, then use a butter knife or offset spatula to smooth the top. It should be flush with the edge of the pepper.
- Unroll the crescent dough sheet on a cutting board. Cut the dough in half crosswise and then cut each half in half to make four rectangles. Cut each rectangle into 10 thin strips.
- Working one at a time, wrap each jalapeño half with one to two strips of dough to resemble mummy bandages. Leave a small gap for the eyes. Transfer the wrapped jalapeño halves to the prepared baking sheet, spacing at least 1 inch apart. For best results, refrigerate the jalapeño poppers for 10 to 15 minutes before baking.
- Brush the top of the jalapeño poppers with the egg wash. Bake until the pastry is golden brown and the filling is melty, 15 to 18 minutes.
- Remove the jalapeño poppers from the oven and immediately press two eyeballs into the top third of the jalapeños as if they’re peeking through the bandages. Let cool slightly before transfering to a platter. Serve right away! NOTE Jalapeños vary in size. Look for large peppers that are 3 to 4 inches in length and with their stem intact. If the peppers are a little smaller, then grab a few extras to use up all of the filling and pastry.
If you cannot find refrigerated crescent dough sheets, you can use crescent dough rolls. Separate the dough into four rectangles along the perforations. Pinch together the diagonal perforations on each rectangle to seal the holes. Then proceed with the recipe as written and cut each rectangle into ten long strips.
MAKE AHEAD The jalapeño popper mummies can be prepared up to one day in advance and stored on a baking sheet covered in plastic wrap in the refrigerator. Brush the egg wash on the dough before baking and bake from cold.
Recipe & photos: Julia Heffelfinger @juliaheff