For a fun Halloween appetizer, try these Jalapeño Popper Mummies. Filled with a cheesy bacon mixture, wrapped in crescent dough, baked golden, and topped with candy eyes, they're spicy, creamy, and crunchy treats perfect for any party.
These yummy mummies are easy to make, a little spooky, and a whole lot of fun for Halloween parties!
Why You'll Love This Recipe
- Spooky & fun - The little candy eyeballs turn stuffed jalapeños into spooky jalapeño popper mummies.
- Perfect party appetizer - A Halloween recipe everyone grabs first from the table.
- Customizable - Use different cheeses like pepper jack cheese, cheddar cheese, or Monterey Jack cheese for different flavors.
- Easy prep & bake - Just fill, wrap, bake until golden brown, and serve.
Ingredients Needed to Make Mummy Jalapeño Poppers
- large jalapeno peppers (about 1 lb), halved and deseeded
- bacon, cooked and crumbled
- whipped cream cheese (or softened block cream cheese at room temperature)
- shredded Colby jack cheese (or pepper jack cheese, cheddar cheese, or Monterey Jack)
- garlic powder
- cayenne pepper
- crescent roll dough (unroll into a single sheet)
- edible candy eyeballs
How to Make Jalapeño Popper Mummies
- Prep the jalapeños - Slice the jalapeño peppers in half lengthwise, and remove seeds and white ribs. Place each jalapeño half on a parchment-lined baking sheet.
- Make the filling - In a large bowl, combine whipped cream cheese, shredded cheese, bacon, garlic powder, and cayenne until smooth.
- Fill the peppers - Spoon about 2 tablespoons of the cream cheese mixture into each stuffed jalapeño.
- Cut the dough - On a smooth surface or cutting board, unroll the crescent dough into a flat sheet. Using a pizza cutter, slice into thin ⅓-inch crescent roll strips.
- Wrap the mummies - Take 1-2 strips of dough and wrap around each pepper, leaving gaps for the eyes. Place on the prepared baking sheet.
- Bake the mummies - Heat oven to 360°F. Bake 16-20 minutes, or until the crescent rolls are puffed and golden brown.
- Add the eyes - Let cool slightly, then press candy eyeballs into the creamy cheese filling gaps to finish your little mummies.
Quick Tips
- Use parchment paper to prevent sticking.
- If you like a spicy kick, leave some seeds in your jalapeños. For less heat, try mini bell peppers or sweet peppers instead.
- Use crescent dough strips or swap for puff pastry. Brush with a light egg wash for extra shine.
- For faster baking, make these in an air fryer at 360°F for about 8-10 minutes.
- Add extra flavor with green onions, onion powder, or black pepper mixed into the cream cheese filling.
Storage and Reheating
- Store leftovers in an airtight container in the fridge for 3-4 days.
- Reheat in the oven at 360°F for 6-8 minutes until warmed through.
- For freezing, wrap the halloween mummy jalapeño poppers in foil and place in a freezer-safe bag. Reheat at a higher heat level until crisp.
More Halloween Recipes
Looking for spooktacular treats? Try these next:
- M&M Halloween Sugar Cookies
- Halloween Popcorn Snack Mix
- Oreo Halloween Cookies
- Halloween Monster Munch Recipe
📖 Recipe
Jalapeno Popper Mummies
Cheesy, spicy, and wrapped in flaky crescent dough - these Jalapeño Popper Mummies are the perfect Halloween appetizer with a fun spooky twist.
Ingredients
- 10 large jalapeños - about 1 lb, sliced in half lengthwise and deseeded
- 6 pieces bacon - cooked and crumbled
- 8 ounces whipped cream cheese - or softened block cream cheese at room temperature
- 8 ounces shredded Colby jack cheese - or cheddar, Monterey jack, or pepper jack cheese
- ½ teaspoon garlic powder
- ⅛ teaspoon cayenne pepper
- 1 tube crescent dough
- 20 candy eyeballs
Instructions
- Preheat oven to 360°F. Line a large baking sheet with parchment paper.
- Cook bacon until crisp, then crumble into small pieces.
- Slice jalapeños in half lengthwise and remove seeds and white ribs. Place halves on the prepared baking sheet.
- In a medium bowl, combine cream cheese, shredded cheese, bacon, garlic powder, and cayenne until smooth.
- Fill each jalapeño half with about 2 tablespoons of the cream cheese mixture.
- Unroll the crescent dough onto a smooth surface. Using a pizza cutter, slice into thin ⅓-inch strips.
- Wrap 1-2 strips of dough around each filled jalapeño, leaving a small gap for eyes. Arrange on the baking sheet.
- Bake 16-20 minutes, or until crescent dough is puffed and golden brown.
- Remove from oven, let cool slightly, then press candy eyeballs into the filling gaps.
Notes
- Store in an airtight container in the fridge for 3-4 days.
- Reheat at 360°F for 6-8 minutes, or until warmed through.
Nutrition
Serving: 1jalapeno popper | Calories: 135kcal | Carbohydrates: 8g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.001g | Cholesterol: 23mg | Sodium: 200mg | Potassium: 104mg | Fiber: 0.3g | Sugar: 3g | Vitamin A: 485IU | Vitamin C: 32mg | Calcium: 92mg | Iron: 0.5mg
Nutritional information is an estimate based on third-party calculations. Actual values may vary due to ingredients, measurements, and serving sizes.
© Mama Needs Cake
Tried this recipe?
Let us know how it was!Dana is an experienced recipe creator who crafts easy and delicious recipes for all levels of home cooks.
Her recipes range from classic comfort foods to healthy and nutritious meals, and she is always on the lookout for new and exciting ways to bring flavor and variety to the table.
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