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Halloween Jalapeño Popper Mummies are adorably spooky jalapeños, filled with a cream cheese mixture, wrapped in crescent dough, and baked!

Jalapeño Popper Mummies

Adorably spooky jalapeños, filled with a cream cheese mixture, wrapped in crescent dough, and baked!
Servings: 16 poppers
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes


  • Large Bowl
  • stirring spoon
  • small knife
  • spoon
  • baking sheet
  • Parchment Paper
  • pipping bag or zip lock bag


  • 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


  • 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!


Storage Instructions:
These Jalapeno Poppers are best served warm right away but can be stored in an airtight container in your refrigerator for up to 4 days or in a freezer for up to 5 months in an airtight container that is freezer safe.