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Lighter Mummy Jalapeño Popper Crescent Wraps: Easy 30-Minute Appetizer

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These Lighter Mummy Jalapeño Popper Crescent Wraps are a quick and easy 30-minute appetizer featuring creamy, spicy jalapeño poppers wrapped in flaky crescent dough. Perfect for Halloween parties, game days, or any gathering, they offer a guilt-free indulgence with smart swaps like light cream cheese and Greek yogurt.

Ingredients

Scale
  • 8 oz light cream cheese, softened
  • 1/4 cup plain Greek yogurt
  • 1/2 cup shredded sharp cheddar cheese
  • 1/4 cup chopped pickled jalapeños, drained
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika
  • Salt and black pepper to taste
  • 8 fresh jalapeños, halved and seeded
  • 1 can (8 oz) refrigerated crescent roll dough
  • 1 tablespoon olive oil
  • 1/2 teaspoon flaky sea salt

Instructions

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. In a small bowl, combine the softened light cream cheese, Greek yogurt, shredded cheddar, chopped pickled jalapeños, garlic powder, smoked paprika, and a pinch of salt and pepper. Mix until well combined and creamy. Set aside.
  3. Carefully slice each jalapeño in half lengthwise. Use a small spoon or melon baller to scrape out the seeds and white membranes. Rinse the halves under cold water and pat them completely dry with a paper towel.
  4. Using a small spoon, fill each jalapeño half with the cream cheese mixture. Use about a heaping teaspoon per half.
  5. Unroll the crescent dough on a clean cutting board. Press the perforations together gently to seal. Cut the dough into thin strips, about 1/2 inch wide (12-16 strips per can).
  6. Take one stuffed jalapeño half and wrap a strip of dough around it like a bandage, starting at one end and working to the other. Leave a small gap at the top so the filling peeks through. Press the ends to seal. Place on the prepared baking sheet. Repeat with remaining peppers.
  7. Lightly brush each wrapped pepper with olive oil. Sprinkle a tiny pinch of flaky sea salt over the top.
  8. Bake for 12-15 minutes, until the crescent dough is golden brown and puffed, and the filling is bubbly. Let cool on the baking sheet for 5 minutes before serving.

Notes

Wear gloves when handling jalapeños to avoid skin irritation. Pat jalapeño halves completely dry to prevent soggy dough. If dough strips are sticky, refrigerate for 5 minutes. Rotate baking sheet halfway through for even baking.

Nutrition

Keywords: jalapeño popper, crescent wraps, mummy, Halloween appetizer, light appetizer, 30-minute recipe, game day snack

Find it online: https://gleamgulp.com/lighter-mummy-jalape-n-o-popper-crescent-wraps-easy-30-minute-appetizer/