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Spooky Cheesy Mummy Jalapeño Pinwheels: Easy Halloween Appetizer

Spooky Cheesy Mummy Jalapeño Pinwheels - featured image
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These Spooky Cheesy Mummy Jalapeño Pinwheels are a fun and easy Halloween appetizer made with crescent roll dough, cream cheese, cheddar, and pickled jalapeños. They look like adorable little mummies and are always the first to disappear at any party.

Ingredients

Scale
  • 1 (8-ounce) tube refrigerated crescent roll dough
  • 4 ounces cream cheese, softened
  • 1/2 cup shredded sharp cheddar cheese
  • 1/4 cup chopped pickled jalapeños, drained and patted dry
  • 1/2 teaspoon garlic powder
  • 1 large egg, beaten with 1 tablespoon water (for egg wash)
  • Small candy eyes (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. In a medium bowl, combine the softened cream cheese, shredded cheddar cheese, chopped pickled jalapeños, and garlic powder. Mix until evenly distributed.
  3. Unroll the crescent roll dough on a clean cutting board. Press the perforated seams together firmly to create one solid rectangle of dough. Gently smooth it out into an even 8×12-inch rectangle.
  4. Spread the cream cheese mixture evenly over the entire surface of the dough, leaving a 1/2-inch border around the edges.
  5. Starting from the long side of the rectangle, carefully roll the dough into a tight log. Pinch the seam at the end to seal it closed.
  6. Place the rolled log on a plate and freeze for 10-15 minutes to firm up (optional but recommended for cleaner slices).
  7. Using a sharp knife, slice the log into 1/2-inch thick rounds. You should get about 12-14 pinwheels. Place them on the prepared baking sheet, spacing them about 1 inch apart.
  8. For each pinwheel, gently pull the dough from the outer edge, stretching it slightly over the top of the filling to create a ‘wrap’ effect, leaving the filling exposed in the center.
  9. Press two small pieces of pickled jalapeño into the exposed filling on each pinwheel to create the mummy’s eyes. If using candy eyes, press them in now.
  10. Brush the tops of each pinwheel lightly with the egg wash.
  11. Bake for 12-15 minutes, or until the dough is puffed and golden brown and the filling is bubbly.
  12. Let them cool on the baking sheet for 2-3 minutes before transferring to a serving platter. Serve warm.

Notes

Keep the dough cold for easier handling. Do not overfill to prevent oozing. Use a sharp knife for clean slices. Can be assembled up to 24 hours in advance and refrigerated. For a spicier version, use hot pickled jalapeños. For a milder version, use mild jalapeños or swap for roasted red peppers.

Nutrition

Keywords: Halloween appetizer, mummy pinwheels, jalapeño popper, crescent roll appetizer, easy party food, spooky snacks

Find it online: https://evabakery.com/spooky-cheesy-mummy-jalape-n-o-pinwheels-easy-halloween-appetizer/