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!

A plate of jalapeno poppers for Halloween wrapped like mummies.

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

Close up of candy eye balls on a jalapeno popper mummy.

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.

Jalapenos sliced in half on a baking sheet.

Unbaked jalapeno poppers on parchment paper.

Crescent strips wrapped around the jalapenos mummy style.

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.

Mummy Jalapeno Poppers freshly baked in the oven.

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.

A bite taken out of a stuffed jalapeno popper mummy.

More Halloween Recipes

Looking for spooktacular treats? Try these next:

📖 Recipe

Jalapeno Popper Mummies

Dana

Cheesy, spicy, and wrapped in flaky crescent dough - these Jalapeño Popper Mummies are the perfect Halloween appetizer with a fun spooky twist.

5 from 2 votes

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Prep Time 20

Cook Time 16

Total Time 36

Course Appetizer

Cuisine American

Servings jalapeno poppers

Calories 135 kcal

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

Nutritional information is an estimate based on third-party calculations. Actual values may vary due to ingredients, measurements, and serving sizes.

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Dana

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.