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Looking for the perfect spooky Halloween appetizer? These Jalapeño Popper Mummies are a fun, cheesy, and slightly spicy treat that will disappear faster than a ghost at midnight! Halloween Jalapeno Popper Mummies are adorably spooky jalapeños that are filled with a delicious cream cheese mixture, wrapped in buttery crescent dough, and baked to golden perfection.
Jalapeno Popper Mummies
These Jalapeño Popper Mummies are the ultimate Halloween appetizer. They are creamy, cheesy, spicy, and wrapped up in a cute mummy disguise. They’re easy enough for a weeknight but festive enough for your biggest Halloween bash. If you’re searching for a quick and easy Halloween recipe that will impress, look no further!
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Why You’ll Love This Recipe
- 🎃 Festive & Fun – Perfect for Halloween parties and gatherings.
- 🧀 Cheesy & Spicy – Cream cheese and cheddar balance the kick of the jalapeños.
- 👩🍳 Easy to Make – Simple ingredients with a big payoff in presentation.
- 👀 Kid-Friendly – Add candy eyes for a playful touch that kids love.
Ingredients:
- jalapenos
- crescent rolls dough sheets
- cream cheese
- sour cream
- bacon bits
- Colby jack cheese
- garlic powder
- onion powder
- red pepper flakes
- black pepper
- small candy eyes
In a large bowl combine the softened cream cheese, sour cream, bacon bits, Colby jack cheese, garlic powder, onion powder, red pepper flakes, and black pepper until very well mixed.
Instructions:
Transfer the mixture to a piping bag or a zip lock bag with the corner cut to create a piping bag. Fill each hollow jalapeno half with the cream cheese filling and place them on your lined baking sheet about an inch or more apart.
Lay out your crescent roll sheet and using a small knife, cut 16 strips of crescent dough. If you have crescent triangles instead of sheets, press/pinch the seams together forming one sheet of crescent dough before cutting.
Wrap each stuffed jalapeno with a strip of dough in a spiral fashion from top to bottom, leaving a small space at the top of each for the eyes. Be sure to save this recipe on Facebook, Pinterest, or Instagram!
When they are done baking, add 2 eyes to each jalapeno in the space left at the top of each one for the eyes. Serve warm and enjoy!
Substitutions
- Substitute the crescent dough sheets with crescent roll dough, you’ll just need to pinch the triangles together to make a solid sheet of dough before cutting it into strips.
- Instead of garlic powder, use minced garlic.
- Swap the sour cream with mayonnaise.
- Substitute the bacon bits with freshly cooked bacon that has been crumbled.
- Instead of onion powder, use very finely minced sweet onion.
- Switch Colby jack cheese with other shredded cheese such as Monterey jack cheese, cheddar cheese, pepper jack cheese, or mozzarella cheese.
- Instead of using candy eyeballs, use black olives that have been cut into small round pieces.
- You can either leave the stem on or remove the jalapeno stem.
- Sprinkle salt on top before baking if a tiny bit of extra sodium does bother you:)
Yes! Use mini sweet peppers instead of jalapeños for a kid-friendly version.
Absolutely, just cut into strips and follow the same wrapping method.
Store in an airtight container in the fridge for up to 2 days. Reheat in the oven to keep them crispy.
More Halloween Recipes
Jalapeno Popper Mummies
Jalapeño Popper Mummies
Equipment
- Large Bowl
- stirring spoon
- small knife
- spoon
- baking sheet
- Parchment Paper
- pipping bag or zip lock bag
Ingredients
- 8 jalapenos
- 1 (8 ounce) package of crescent dough sheets (different from crescent rolls)
- 1 (8 ounce) package of cream cheese, softened
- 3 tablespoons sour cream
- ¼ cup bacon bits
- ½ cup Colby jack cheese, shredded
- ½ tablespoon garlic powder
- ¼ tablespoon onion powder
- 1 teaspoon red pepper flakes
- 1 teaspoon black pepper
- 32 small candy eyes
Instructions
- Preheat your oven to 400 degrees and line a baking sheet with parchment paper.
- Slice each jalapeno lengthwise and use a spoon to scoop out the seeds and create a hollow space in the jalapenos.
- In a large bowl combine the softened cream cheese, sour cream, bacon bits, Colby jack cheese, garlic powder, onion powder, red pepper flakes, and black pepper until very well mixed.
- Transfer the mixture to a piping bag or a zip lock bag with the corner cut to create a piping bag. Fill each hollow jalapeno half with the cream cheese filling and place them on your lined baking sheet about an inch or more apart.
- Lay out your crescent roll sheet and using a small knife, cut 16 strips of crescent dough. If you have crescent triangles instead of sheets, press/pinch the seams together forming one sheet of crescent dough before cutting.
- Wrap each stuffed jalapeno with a strip of dough in a spiral fashion from top to bottom, leaving a small space at the top of each for the eyes.
- Bake for 10-12 minutes or until the crescent dough is golden brown and then remove them from the oven. Add 2 eyes to each jalapeno in the space left at the top of each one for the eyes.
- Serve warm and enjoy!
