Jalapeño Popper Mummies are one of our favorite Halloween appetizers because they’re cute, cheesy, and just spooky enough for a party tray. Jalapeno halves are filled with a creamy Mexican cheese mixture, wrapped in crescent roll “bandages,” baked until golden, and finished with candy eyeballs.
We love these for Halloween parties, movie nights, and festive snack boards because they’re fun to make and even more fun to eat. They have all the flavor of jalapeno poppers, but with a cute mummy twist that kids and adults both love. They’re seriously delicious!
For more favorites check out our Halloween Deviled Eggs and Pumpkin Quesadillas.
Why you’ll love it + Why it works:
- Festive! Fun Halloween appetizer with a cute mummy look.
- Party perfect. Great for Halloween parties, movie nights, and snack boards.
- Softened cream cheese makes the filling smooth. It mixes easily with the shredded cheese and seasonings.
- Thin crescent strips wrap best. Narrow strips stretch around the peppers and bake into golden mummy bandages.
Jalapeño Popper Mummies Ingredients
- Cream cheese, softened (1 package, 8 ounces): Creates the creamy base for the jalapeño popper filling.
- Shredded Mexican cheese (1 cup): Adds melty cheese flavor and makes the filling extra delicious. Or use cheddar cheese, Pepper Jack cheese, Colby Jack or Monterey Jack cheese
- Onion powder (½ teaspoon): Adds savory flavor without adding extra texture.
- Garlic salt with parsley flakes (½ teaspoon): Seasons the filling with garlic flavor and a little herbi-ness.
- Chili powder (dash): Adds mild spice and warmth.
- Jalapeño peppers, halved and seeded (10): Holds the filling and give the appetizer its classic jalapeño popper flavor. For less heat remove all seeds and membrane, for more heat leave some in. Wear gloves and do not touch your eyes or face.
- Crescent rolls (1 can, 12 ounces): Creates the mummy bandages and bake up golden and flaky.
- Egg (1): Helps make the egg wash for browning.
- Water (1 tablespoon): Thins the egg for an easy egg wash.
- Candy eyeballs: Turn each jalapeño popper into a cute mummy.
How to Make Jalapeño Popper Mummies
PREP. Preheat oven to 375°F. Line the baking sheet with parchment paper.
FILLING. In a medium bowl, mix 8 ounces softened cream cheese, 1 cup Mexican cheese, ½ teaspoon onion powder,½ teaspoon garlic salt, and a dash of chili powder until combined and smooth.
ASSEMBLE. Spoon a few tablespoons of the cream cheese mixture into each of the pepper halves.
Unroll the 12-ounce can of crescent rolls onto a large cutting board and divide it into 2 triangles, making a rectangle by pushing the perforations together. Do this for the remaining 6 triangles to make 4 rectangles. Using a pizza cutter, cut each triangle of crescent roll dough into 10 pieces lengthwise, for a total of 40 pieces of dough.
Wrap thin strips of dough twice around each pepper to look like “bandages” making sure to stretch the crescent dough slightly as you wrap the jalapeño half. Be sure to leave room towards the top of the pepper to add eyeballs.
Place peppers onto an un-greased cookie sheet, cut side up.
BAKE. Make an egg wash in a small bowl by combining 1 egg and 1 tablespoon water. Brush onto the tops of the peppers. Bake for 14-16 minutes, or until golden brown on top.
- Add candy eyes in the open space for the face and serve warm.
Jalapeño Popper Mummy Recipe
Video
Ingredients
- 1 (8-ounce) package cream cheese, softened
- 1 cup shredded Mexican cheese
- ½ teaspoon onion powder
- ½ teaspoon garlic salt with parsley flakes
- dash of chili powder
- 10 jalapeno peppers, halved and seeded
- 1 (12-ounce) can crescent rolls
- 1 egg
- 1 tablespoon water
- candy eyeballs
Instructions
- Preheat oven to 375°F.
- In a medium bowl, mix cream cheese, Mexican cheese, onion powder, garlic salt, and chili powder until combined and smooth.
- Spoon a few tablespoons of this mixture into each of the pepper halves.
- Unroll the crescent rolls onto a large cutting board and divide into 2 triangles, making a rectangle by pushing the perforations together. Do this for the remaining 6 triangles to make 4 rectangles. Using a pizza cutter, cut each triangle into 10 pieces lengthwise, for a total of 40 pieces of dough.
- Wrap strips of dough twice around each pepper to look like “bandages” making sure to stretch the dough slightly as you wrap the pepper. Be sure to leave room towards the top of the pepper to add eyeballs.
- Place peppers onto ungreased cookie sheet, cut side up.
- Make egg wash in a small bowl by combining the egg and water and brushing onto the tops of the peppers.
- Bake for 14-16 minutes, or until golden brown on top.
- Add eye balls in the space for the face and serve warm.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Removing the ribs and seeds from the jalapeno and adding cheese lessens the spice level. If you like the heat, leave the membrane and seeds in or mix in some red pepper flakes.
Prepare them a day ahead of time, but do not bake. Instead, place them on a plate and cover with plastic wrap. Bake before serving.
Store the poppers in an airtight container in the refrigerator for 1-2 days, or place in a freezer-safe container or bag and store in the freezer for up to 2 months.
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This recipe was first shared September, 2024.
These were a big hit at my Bunko party last night! Cute and tasty!
I’m so glad they were a hit. Sounds like such a fun night!