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Lightened-Up Mummy Jalapeno Poppers: Easy Healthy Appetizer

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These Lightened-Up Mummy Stuffed Jalapeno Poppers are a fun, spooky Halloween appetizer that’s quick to make and healthier than traditional poppers. With a creamy, cheesy filling wrapped in flaky crescent dough and topped with pepperoni eyes, they’re a crowd-pleaser that satisfies cravings without the guilt.

Ingredients

Scale
  • 8 oz reduced-fat cream cheese, softened
  • 1/2 cup shredded reduced-fat cheddar cheese
  • 1/4 cup plain Greek yogurt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon smoked paprika
  • Salt and black pepper to taste
  • 10–12 fresh jalapenos, halved and seeded
  • 1 can (8 oz) refrigerated crescent roll dough
  • 6 slices turkey bacon, cooked until crispy and crumbled
  • 20–24 mini pepperoni slices
  • Fresh chives or green onions, chopped (optional garnish)
  • Ranch dressing or Greek yogurt dip (optional for serving)

Instructions

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat.
  2. Wearing gloves, cut each jalapeno in half lengthwise. Use a small spoon to scrape out the seeds and white membranes. Set the hollowed-out halves aside.
  3. In a small bowl, combine the softened cream cheese, shredded cheddar, Greek yogurt, garlic powder, onion powder, smoked paprika, salt, and pepper. Mix until smooth and well-combined. Fold in the crumbled turkey bacon. Taste and adjust seasoning if needed.
  4. Using a small spoon or butter knife, fill each jalapeno half with the cream cheese mixture. Don’t overstuff—you want a nice mound, not an overflowing mess. Smooth the tops slightly.
  5. Unroll the crescent dough on a cutting board. Press the perforated seams together to form a solid rectangle. Using a sharp knife or kitchen shears, cut the dough into thin strips—about 1/4 inch wide. Aim for 20-24 strips total.
  6. Take one stuffed jalapeno half and wrap a strip of dough around it, starting at one end and working your way to the other. Leave a small gap near the top for the ‘eyes.’ Repeat with all the jalapeno halves.
  7. Press two mini pepperoni slices gently into the exposed cream cheese at the top of each mummy for the eyes.
  8. Arrange the wrapped mummies on the prepared baking sheet, spacing them about 1 inch apart. Bake for 12-15 minutes, or until the dough is golden brown and the filling is bubbly.
  9. Let the poppers cool on the baking sheet for 5 minutes before transferring to a serving platter. Garnish with fresh chives if desired, and serve with ranch dip or Greek yogurt on the side.

Notes

Wear gloves when handling jalapenos to avoid burning your hands. If dough strips tear, let the crescent dough sit at room temperature for 5 minutes before cutting. For less heat, remove all seeds and membranes; for more heat, leave some seeds in. Assemble up to 24 hours in advance and refrigerate; add pepperoni eyes just before baking. For air fryer, cook at 350°F for 8-10 minutes.

Nutrition

Keywords: Halloween appetizer, jalapeno poppers, mummy poppers, healthy appetizer, turkey bacon, crescent dough, spicy snack, party food

Find it online: https://cookluma.com/lightened-up-mummy-jalapeno-poppers-easy-healthy-appetizer/