Jala-ween-o Mummy Poppers

Thursday, October 12th 2017, 4:21 pm
By: News On 6


  • 1 box puff pastry sheets, cut into 1/2'' strips
  • 3 jalapenos, cut in half (long ways) and seeded
  • 1 jalapeno, diced small
  • 6 strips bacon cooked halfway, 2 strips of uncooked bacon
  • 8-oz block of cream cheese, cut into 1/2'' x 1/2'' pieces
  • 2 eggs, separated (only need egg whites)
  • 1/4 cup cold water


  1. Preheat oven to 350 degrees
  2. While waiting for oven to preheat, lay out a sheet of puff pastry and cut 1/2'' strips the length of the sheet.
  3. Cut the 3 jalapenos in half long ways and remove the seeds, and dice 1 jalapeno.
  4. Using knife dipped in warm water, cut the cream cheese into 1/2'' x 1/2'' pieces.
  5. Using the uncooked bacon, cut 12, 3/4'' circle pieces
  6. In a small bowl, mix together the egg whites and cold water
  7. Take 1 piece of the halved jalapeno and place a piece of the cream cheese inside. Then take a piece of the 1/2 cooked bacon and wrap around the jalapeno and cream cheese. Repeat with all jalapeno halves.
  8. Take a strip of the puff pastry and wrap around the jalapeno, cream cheese and bacon, making sure to start at the bottom of the jalapeno and leave a small opening at the top.
  9. Lay the puff pastry-wrapped poppers on a baking sheet lined with parchment paper. Using a pastry brush, brush each popper with the egg white and water mixture. Place 2 of the bacon circles at the top of each popper, then dab a tiny amount of the egg white mixture on top of the bacon circles and place 1 piece of the diced jalapeno in the center of the bacon (this will be the eyes of the mummy).
  10. Bake in 350-degree oven for 12 minutes and serve with your favorite Ranch dressing.