Easy Halloween Jalapeño Popper Mummies

These Easy Halloween Jalapeño Popper Mummies are the perfect spooky party appetizer and are so easy to make. Savory stuffed jalapeños are filled with a delicious cream cheese and pepper jack cheese mixture, wrapped in a flaky crescent dough, and baked to perfection.

If you’re having a party this month, you’ll need fun Halloween recipes, like these Easy Halloween Jalapeño Popper Mummies. Stuffed jalapeno poppers make great appetizers, delicious game-day food, or snacking when the munchies hit.

Not even going to lie, I could make a meal from these cute jalapeño poppers. They’re not only easy to make but are ready in about 20 minutes, making them the perfect Halloween party treat. If you’re not a hot pepper fan or you want to make them for kids, then replace the jalapeño peppers with sweet mini bell peppers.

Why You’ll Love This Recipe

• Halloween jalapeño mummies are super adorable all wrapped up in buttery crescent dough and those googly eyes while trying to be spooky.
• Easy to make party food.
• Everyone can enjoy them.

Easy Halloween JalapeñoPopper Mummies

Jalapeno peppers are such a great food to use in many recipes like guacamole or peach salsa, but they also are a wonderful vessel to stuff with melty cheese mixture, spicy sausage and cheese, taco meat mixture, or really whatever you like. I love using cream cheese and pepper jack cheese with a little garlic powder in my stuffed peppers. The most time-consuming part of this recipe is wrapping the peppers in the dough strips but even that goes quickly.

How Do You Pick a Good Jalapeño?

For this recipe look for jalapeños that are about 3 – 4 inches long and with a bright green color and no blemishes. You can use smaller ones if that is your preference. Removing the seeds and membrane will tone down the pepper’s level of spice. If you prefer you can keep the seeds and membranes intact before filling for a spicer taste.

Should I Wear Gloves When Cutting Jalapeño?

The choice is yours if you should wear gloves when cutting jalapeños. If you’ve worked with them before then you know if you don’t wear gloves and touch your eyes or lips you can get a slight burning or tingle from the jalapeno. I suggest the gloves or be sure to wash your hands thoroughly after working with the hot peppers.

Equipment

• small mixing bowl
• knife
• cutting board
• baking sheet

Ingredients

• 8 large jalapeño peppers
• 8 ounces cream cheese, softened
• ½ cup pepper jack cheese, shredded
• ½ teaspoon garlic powder
• 8-ounce tube of crescent rolls, or crescent sheet
• 32 edible candy eyes

Steps to Make Halloween JalapeñoPopper Mummies

Step 1

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.

Step 2

Rinse the peppers and dry them well, then slice them in half lengthwise, and remove the seeds.

Step 3

Add the cream cheese, pepper jack cheese, and garlic to a small bowl, and stir until it’s completely combined. Use a spoon to divide the mixture evenly between the jalapeño half, and spread.

Step 4

Roll the crescent roll sheet out onto a baking sheet, and pinch the cut edges of the dough together so you have a full sheet. Use a pizza cutter or knife to cut the dough into thin strips.

Step 5

Start at one end of the pepper, then start wrapping a crescent dough strip at an angle, to create the “mummy”. One wrapped, set wrapper pepper on the parchment-lined baking sheet. When all peppers are wrapped, transfer the baking sheet to the oven, and bake for 22-15 minutes, until the dough is a light golden brown.

Step 6

Remove from the oven, and immediately place two candy eyeballs onto each “mummy” pepper. Serve and enjoy the little mummies

Tips, Tricks, and FAQs

• Mummy poppers would be great to add to your Halloween Charcuterie Board.
• Be sure the cream cheese is softened at room temperature for easy mixing.
• Substitute the pepper jack cheese for your favorite cheese such as cheddar cheese, Monterey jack, Colby jack cheese, or a blend of cheeses.
• Add red pepper flakes to the cheese filling or onion powder.
• In place of the candy eyeballs, use small black olive slices.
• You can also use puff pastry dough in place of the crescent dough.
• Make ahead tip: you can prep these mummies a day in advance and store them in an air-tight container in the refrigerator. Then bake as directed.
• Use the air fryer to bake the poppers – about 12 minutes at 350 degrees.
• Add cooked bacon pieces to the cream cheese mixture.
• It doesn’t matter if you leave the jalapeño stem on as in the recipe of cut it off.
• Mummy jalapeño poppers are best eaten right out of the oven. If you do have leftovers, they can be stored covered in the refrigerator for up to four days. Reheat in the oven for a few minutes at 350 degrees or in the air fryer.

Printable Recipe Card for Halloween Jalapeno Popper Mummies

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