Air Fryer Halloween Mummy Jalapeno Poppers
- Cook Time: 30 minutes
- Total Time: 30 minutes
- Diet: Vegetarian
Ingredients
Scale
- 6 large fresh jalapeno peppers, halved lengthwise and seeded
- 4 oz cream cheese, softened
- 1/2 cup shredded cheddar cheese
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 tube (8 oz) refrigerated crescent roll dough or pizza dough
- 24 candy eyeballs (or dots of cream cheese and olives)
- Cooking spray
Instructions
- Slice the jalapeno peppers in half lengthwise. Use a small spoon to scrape out the seeds and the white membranes. This removes most of the intense heat, making them enjoyable for most guests. Wear gloves if your skin is sensitive to pepper oils.
- In a small mixing bowl, combine the softened cream cheese, shredded cheddar cheese, garlic powder, and onion powder. Mix until the ingredients are well incorporated and the mixture is smooth.
- Fill each jalapeno half generously with the cheese mixture. Smooth the top with a spoon so the filling is level with the edges of the pepper. Do not overfill, or the cheese may leak out during cooking.
- Unroll the crescent dough and press the seams together to create a single sheet. Use a pizza cutter or knife to cut the dough into thin strips about 1/4 inch wide. Wrap a few strips around each stuffed pepper to look like mummy bandages, leaving a small gap near the top for the eyes.
- Lightly spray the air fryer basket with cooking spray. Place the wrapped peppers in the basket in a single layer, ensuring they are not touching. Air fry at 325°F (160°C) for 8 to 10 minutes, or until the dough is golden brown and the peppers are tender.
- Remove the poppers from the air fryer and let them cool for 2 to 3 minutes. While the cheese is still slightly tacky, press two candy eyeballs into the gap you left in the dough strips. Serve immediately while warm.