Mummy Jalapeno Poppers

5 from 1 vote

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!

Prep Time20

Cook Time20

Resting time1

Total Time1 40

Course: Appetizer

Cuisine: American, Halloween

Diet: Gluten Free

Servings: Jalapeno Poppers

Calories: 173kcal

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.

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.

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

This recipe makes 2 lbs of dough - a fair amount.

Depending on how thin you roll your dough, and how much you use on each popper, you may find some left over.

Leftovers can be used to make mummy dogs - search the blog for that post!