These festive Gluten Free Mummy Jalapeno Poppers use a SUPER easy homemade dough. Fun to make, fun to eat, great to serve everyone this Halloween!
We’ve gone through SO many candy googly eyes in the past few weeks - Such is the life of a food blogger!
Today, I’m sharing my recipe for Halloween jalapeno poppers - jalapeno popper mummies!
Did you see those easy mummy jalapeno poppers last year?
Different jalapeno popper recipes, each wrapped in crescent roll dough and topped with candy eyeballs?
Those little mummies are super cute ... but crescent rolls don’t tend to be gluten-free.
These delicious treats start off with fresh jalapenos, generously piped with a creamy cheese filling, and are wrapped in a rich, buttery pastry dough.
The dough can be made ahead and kept in the fridge for a few days, so it’s great to have on hand during the Halloween holiday season, to be able to quickly made a spooky treat.
Not only can you make these mummy jalapeño poppers, there’s also my Gluten Free Mummy Dogs. You can make two easy halloween appetizers from one batch of dough!
Gotta love efficiency, especially when it makes Halloween fun available to more people!
Love Jalapeno Poppers?
For those who don't need gluten free, I have a regular flour version of these over on my main blog: Mummy Jalapeno Poppers
For those who are (or aren't, whatever!) gluten free, I've got a few other recipes you may like:
Smoked Jalapeno Poppers, Air Fryer Jalapeno Poppers, Armadillo Eggs, or even Jalapeno Popper Dip, anyone?
Ingredients
I like to look at the ingredients for this jalapeño popper mummies recipe in 2 sections: The gluten-free pastry dough, and the Poppers / Assembly.
Gluten Free Pastry Dough
While this dough ingredient list is more extensive than my full-gluten equivalent, it’s made of relatively simple ingredients.
As with all of my gluten-free baking, I use a few of the available gluten-free flours, rather than an “all purpose” premix gluten-free flour product.
I just find it gives you the best taste, texture, and performance when you choose your flours and proportions specific for the recipe, rather than expect a mix to be all things to every recipe.
Light Buckwheat Flour
White Rice Flour
Sweet Rice Flour
Corn Starch
Xanthan Gum
Cream cheese
Butter
1 Large Egg
I also recommend having a Rolling pin with adjustable thickness guides.
Using one makes it really easy to get an even, specific thickness to your dough when rolling it out.
A Note on Recipe Size
As a note: This pastry dough recipe makes a LOT - I usually get enough for 32 mummy poppers out of it.
If you don’t need 32 ridiculous Halloween jalapeño mummies, I recommend wrapping up half the dough and keeping it in the fridge while you make these.
When you have a minute, use the remaining half batch of dough to make my Gluten Free Mummy Dogs!
Jalapeno Poppers and Assembly
Once you have the dough, you only need a handful of ingredients to make this delicious recipe. A few notes:
Jalapeno Peppers
You want to use large jalapeño peppers, to give you ample room for wrapping them with dough, and to have room for the edible eyes.
Cheese
This starts with a base of cream cheese, and is filled out with shredded cheese.
You can use whatever cheese you like for the shreds. We’ll usually keep it pretty classic with some sharp cheddar cheese, but pepper jack cheese or Monterey Jack are other great options.
Edible Eyes
I like to use Candy Eyes , but olive slices are another good option.
I’ll usually use green olives with pimento, but black olive eyes work, too.
Optional Ingredients
I like a really basic filling of just cream cheese and cheddar, but you can customize it if you prefer.
Season it up with some garlic powder and onion powder, add some sliced green onion, or toss in some crumbled crispy bacon!
How to Make Gluten-Free Jalapeno Popper Mummies
The full recipe is in the recipe card at the end of this post, here is a pictorial walk through:
Dough
Measure flours, corn starch, and xanthan gum into the bowl of your food processor, blitz to combine.
Add cream cheese, butter, and egg, blitz a few times until mixture resembles gravel.
Stream in cold water as you run the food processor, just long enough to bring it together as a dough.
Wrap in plastic wrap, allow to rest at room temperature for 1 hour.
Filling the Pepper Halves
In a medium bowl, beat cream cheese until smooth and with no lumps. Add shredded cheese, stir until well distributed.
(You can spoon the filling into each jalapeño half, if you like… but piping it in is the perfect way to make it so much quicker, easier, and cleaner!). Set aside.
Wearing rubber gloves, cut the tops off the jalapeno peppers, and cut each in half lengthwise. Use a spoon to scrape out as much or as little of the seeds and ribs as you’d like, set aside.
Cut ¾-1″ off the pointed end of a filled pastry bag, carefully pipe filling into each of the pepper halves.
Assembly
Preheat oven to 425 degrees F, line 2 large baking sheets with parchment paper.
On a lightly floured surface, roll dough out to ⅛" thickness. I recommend using a Rolling pin with adjustable thickness guides, if available.
Carefully wrap long pieces of dough around each of the filled jalapeño halves , leaving a small opening for the eyes (after baking).
I will usually roll one dough strip in a diagonal spiral one way around a stuffed pepper, then a second spiral criss-crossing the first.
Arranged wrapped peppers on prepared baking sheet.
In a small bowl or cup, whisk the egg with 1 tablespoon water until smooth.
Use a pastry brush to brush this egg mixture all over each wrapped wiener.
Bake for 18-20 minutes. For a more golden brown finish, do a second brushing of egg wash, bake for an additional 2 minutes.
Serve hot, with ranch dressing
Leftovers
Leftovers can be stored in an airtight container in the fridge for several days.
These are best when reheated in an air fryer for a few minutes. We’ll usually microwave for 20-30 seconds, then toss them in the air fryer for 3 minutes at 400F.
More Halloween Ideas
If you're still considering ideas for gluten free Halloween recipes and other ideas for your next Halloween party, be sure to check out my:
Bacon Wrapped Mummy Meatloaf
Bloody Eyeball Halloween Punch
Elegant Halloween Charcuterie Board
Glazed Halloween Popcorn
Gluten-Free Black Velvet Cupcakes
Gluten Free Mummy Dogs
Halloween Pavlova
Gluten Free Witch Finger Cookies
Halloween Shooters
Keto Witch Finger Cookies
How to Carve a Pumpkin Like a Pro
Share the Love!
Before you chow down, be sure to take some pics of your handiwork! If you Instagram it, be sure to tag me - @BeyondFlourBlog - or post it to My Facebook Page - so I can cheer you on!
Also, be sure to subscribe to my free email newsletter, so you never miss out on any of my nonsense.
Finally, if you love this recipe, please consider leaving a star rating and a comment!
Mummy Jalapeno Poppers
Equipment
- Large Baking Sheet
Ingredients
Dough:
- 1 ¼ cup Light buckwheat flour
- ¾ cup White rice flour
- ¼ cup Sweet rice flour
- ¼ cup Corn starch
- 2 teaspoon Xanthan
- 8 oz Cream cheese 8 oz
- ½ cup Cold butter
- 1 Large egg
- ¼ cup Cold water
Filling:
- 16 oz Cream cheese softened
- 2 cup Finely shredded cheese of choice
Assembly:
- 16 Large jalapeno peppers
- 1 Large egg
- Candy eyes or sliced olives
Instructions
Dough:
- Measure flours, corn starch, and xanthan gum into the bowl of your food processor, blitz to combine.
- Add cream cheese, butter, and egg, blitz a few times until mixture resembles gravel.
- Stream in cold water as you run the food processor, just long enough to bring it together as a dough.
- Remove dough from processor, knead lightly to bring it together as a ball.
- Wrap in plastic film, allow to rest for 1 hour.
Filling:
- Beat cream cheese until smooth and with no lumps. Add shredded cheese, stir until well distributed.
- Spoon all of the mixture into piping/frosting /pastry bags, trying to avoid creating air pockets as you go, and leaving enough room to twist the bag shut.(You can spoon the filling in to the peppers, if you like… but piping it in is so much quicker, easier, and cleaner!). Set aside.
- Wearing gloves, cut the tops off the jalapeno peppers, and cut each in half lengthwise. Use a spoon to scrape out as much or as little of the seeds and ribs as you’d like, set aside.
- Cut ¾-1″ off the pointed end of a filled pastry bag, carefully pipe filling into each of the pepper halves.
Assembly:
- Preheat oven to 425 F, line 2 large baking sheets with parchment paper.
- On a lightly floured surface, roll dough out to ⅛" thickness. Use a pizza wheel to cut it into thin strips.
- Carefully wrap strips of pastry dough around a filled jalapeno half, leaving some open area for the eyes (after baking).
- I will usually roll one strip in a diagonal spiral one way, then a second spiral criss-crossing the first.
- Squeeze all over, to join layers of dough to each other.
- Arranged wrapped jalapeno poppers on prepared baking pan.
- In a small bowl or cup, whisk the egg with 1 tablespoon water until smooth.
- Use a pastry brush to brush this egg wash all over each wrapped wiener.
- Bake for 18-20 minutes. For a more browned finish, do a second brushing of egg wash, bake for an additional 2 minutes.
- Carefully place two candy eyeballs in the hot cheese of each popper. Alternatively, you can use olive slices.
- Serve hot, with ranch dressing
Notes
Nutrition
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