Mummy Jalapeno Poppers are a cute and easy treat to make for Halloween! Cheddar cheese and cream cheese fill jalapeños, wrapped with delicious crescent roll “bandages”! Topped with googly eyes, these adorable Jalapeño mummy poppers are perfect for Halloween!
Witches, Mummy Jalapeño Poppers and Ghosts, Oh My!
- Adorably spooky! These jalapeño poppers resemble cute little mummies with crescent dough strips wrapped like bandages around cream cheese-filled peppers.
- Frightfully fun to make with the family -This DIY recipe is like a spooky arts & crafts activity that you can eat!
- Perfect for Halloween – Served with Halloween spider pizzas, mummy hot dogs, and ghost s’mores dip, this finger food is ready to serve at all your parties!
Beware: Mummy Jalapeno Poppers!
What is it about mummies that are so tasty? Wait, let me rephrase that. Ever since I made mummy dogs, I’ve been so excited to try making another Halloween-ready appetizer that’s equally as cute! Hence, these super adorable and delectable mummy jalapeno poppers! Lightly spicy jalapeños are stuffed with seasoned cream cheese and wrapped with crescent roll strips that bake up golden and topped with spooky googly eyes for amazing jalapeno mummy poppers!
Jalapeno Mummy Poppers Ingredients
- Jalapeños: if you’re afraid of spice, not to worry, we’ll be deseeding these, which makes them none too spicy.
- Cream cheese: use regular fat, sold in a block for the best consistency.
- Shredded cheddar cheese: make sure to use finely shredded, so it’s easier to stuff into the jalapeño poppers.
- Garlic salt <— make sure to try this homemade recipe, it’s delish.
- Crescent Dough Sheets: buy the kind sold in a refrigerated can, like Pillsbury.
- Egg: used as an egg wash, this ingredient makes the mummy jalapeno poppers look golden after baking.
- Candy eyeballs: the fun part! I like using different-sized eyeballs for a goofy effect.
How to Make Mummy Jalapeno Poppers
Jalapeno popper mummies are a super fun and cute way to celebrate this spooky season! They’re deliciously creamy and cheesy, with a little crunch from the jalapeño that’s wrapped in pillowy-soft crescent rolls.
- Preheat oven to 400°F. Slice jalapeños in half and deseed, placing evenly spread apart onto a lined baking sheet.
- In a large mixing bowl, stir together cream cheese, cheddar cheese, and seasonings.
- Fill each jalapeño with the cream cheese mixture.
- Slice crescent roll dough into strips and wrap around each filled jalapeno, leaving a space for the googly eyes.
- Bake for about 16 minutes, then carefully press googly eyes into each mummy popper.
- Serve with raspberry jam or chipotle aioli and mummy dogs!
Tips
- Don’t open the can of crescent dough too soon—it will dry out and make it hard to wrap the mummies. Wait until you have the jalapeños filled with cream cheese, ready to be wrapped, then open the can and slice the dough.
- If you can find it, try using this crescent dough sheet, not the rolls, since it’s made without the perforated sides which make the bandages split.
- Soften the cream cheese quickly and easily by placing an unwrapped bar onto a microwave-safe dish and heating for 10 seconds. The jalapeño popper filling will be easier to mix. I use this trick in my taco dip and pizza dip.
- Taste the filling before adding to the deseeded jalapeños—salt and season as desired. It’s safe to eat until you handle the raw crescent rolls and egg.
Mummy Jalapeno Poppers Variations
- Swap the jalapeños for mini sweet peppers: these are similarly shaped and come with none of the spice.
- Spice it up: amp up the spice by adding a few sprinkles of chipotle powder or a few dashes of your favorite hot sauce to the filling.
- Serve with yummy sauces: bang bang sauce, onion ring sauce, or dumpling sauce for a spicy Asian vibe!
- Crescent Dough Sheets – made especially for Halloween mummy finger foods! These don’t have dotted lines, which separate and are annoying while winding the “bandages” around your poppers.
- Pizza Wheel – sure, you can use a knife or a scissor, but using a pizza cutter is my favorite secret trick to slicing the dough super, super easily.
- Edible Googly Eyes – the exact ones I used to make this recipe. I love that this variety pack has mini eyes and super big ones, which I mix up to create wacky eyes on these poppers.
For more delicious recipe ideas like today’s Halloween appetizers, follow us on Instagram, Facebook, and Pinterest. If you’ve tried this recipe, take a pic and tag us on Instagram using #beamingbaker. We can’t wait to see it! Sending you all my love and maybe even a dove, xo Demeter ❤️
More Halloween Recipes
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Preheat oven to 400°F. Line a large baking sheet with parchment paper. Place sliced and deseeded jalapenos onto the baking sheet.
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Add softened cream cheese, shredded cheese, garlic salt, and salt and pepper into a large mixing bowl. Stir together until well mixed. Taste and add seasoning as needed.
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Fill each jalapeño half with cream cheese mixture, smoothing into an even layer. Set aside.
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Using a pizza cutter, slice crescent dough sheets into thin strips. If using crescent roll sheets, press together perforated seams. Wind strips around filled jalapeños until wrapped, leaving an uncovered space at the middle top for “eyes.” Using a cooking brush, brush egg over dough strips.
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Bake for 14-18 minutes. Press googly eyes into the uncovered space on the poppers.
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Cool for about 3 minutes, then serve with raspberry jam and mummy dogs.
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Calories: 33kcal, Carbohydrates: 1g, Protein: 1g, Fat: 3g, Saturated Fat: 2g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 1g, Cholesterol: 12mg, Sodium: 88mg, Potassium: 19mg, Fiber: 0.1g, Sugar: 0.3g, Vitamin A: 142IU, Vitamin C: 4mg, Calcium: 31mg, Iron: 0.04mg
Nutrition information is automatically calculated, so should only be used as an approximation.
