Name: Jalapeño Mummy Poppers
Prep time: 10 min
Cook time: 12 min
Ingredients: 10 large jalapeños; 1 cup whipped cream cheese; 1 cup cheddar jack cheese; 1/2 cup chopped bacon (approximately 5 strips cooked); 1 tsp garlic powder; 1/2 tsp paprika; 1 container Crescent Rolls

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Looking for a yummy and cute Halloween appetizer?! These Halloween jalapeño mummy poppers check all the boxes – cute, fun, spicy, and SO yummy.

Halloween Jalapeño Mummy Poppers

I love to make Halloween snacks, treats, and food! My kids love many of my recipes, but this recipe particular recipe is so popular with adults. The cutest jalapeño mummies stuffed with a delicious filling and wrapped in crescent roll dough. These are so delicious and almost to adorable to eat – they will be the hit of any Halloween party or gathering.

More fun Halloween recipes:

Can I use any type of cheese for jalapeño poppers?

Yes you can use any type of shredded cheese for these poppers. I used a mixture of sharp cheddar and monetary jack cheese. Different cheeses will change the flavors of the poppers.

Pro Tips for Making Jalapeño Poppers

Wear gloves when cutting and preparing the jalapeños.
Leave the stems on the jalapeños for added flair.
Adjust the amount of filling depending on the size of your jalapeños.
The crescent wrap doesn’t have to be perfect – it will still be cute.
Add the eye balls to the mummies while they are still warm.
Serve poppers warm and fresh if possible.
Store in an airtight container in the refrigerator and reheat in the oven.

Ingredients for Mummies

jalapeños
whipped cream cheese
cheddar jack cheese
chopped bacon
garlic powder
paprika
Crescent Rolls

How to make Halloween jalapeño popper mummies

Begin by preheating your oven to 400 degree Fahrenheit and lining a sheet pan with parchment paper.

Next cut the jalapeños in half lengthwise and then remove the ribs and seeds.

Then mix together the cream cheese, cheddar jack, bacon, garlic powder, and paprika in a small bowl.

Stuff the center of each jalapeño with the cream cheese mixture (approximately one tablespoon of mix per jalapeño half, depending on the size of the pepper). Repeat with all of the remaining peppers.

After that unroll the crescent dough and pinch the seams together to form one large sheet of dough. Cut it into 20 strips.

Carefully twist one strip of crescent dough around each jalapeño to create a mummy wrap. Be sure to leave a space to insert the eyes once they’re baked.

Bake at 400 degrees for 10-12 minutes, or until the poppers are golden brown.

Lastly add two candy eyes into the poppers – be sure to do this while they’re still hot or they won’t stick.

Jalapeño Mummy Poppers

Prep Time: 10 minutes

Cook Time: 12 minutes

Servings: 20

What You Need

10 large jalapeños
1 cup whipped cream cheese
1 cup cheddar jack cheese
1/2 cup chopped bacon approximately 5 strips cooked
1 tsp garlic powder
1/2 tsp paprika
1 container Crescent Rolls

Directions

Begin by preheating your oven to 400 degree Fahrenheit and lining a sheet pan with parchment paper.
Next cut the jalapeños in half lengthwise and then remove the ribs and seeds.
Then mix together the cream cheese, cheddar jack, bacon, garlic powder, and paprika in a small bowl.
Stuff the center of each jalapeño with the cream cheese mixture (approximately one tablespoon of mix per jalapeño half, depending on the size of the pepper). Repeat with all of the remaining peppers.
After that unroll the crescent dough and pinch the seams together to form one large sheet of dough. Cut it into 20 strips.
Carefully twist one strip of crescent dough around each jalapeño to create a mummy wrap. Be sure to leave a space to insert the eyes once they’re baked.
Bake at 400 degrees for 10-12 minutes, or until the poppers are golden brown.
Lastly add two candy eyes into the poppers - be sure to do this while they’re still hot or they won’t stick.