These Jalapeño Popper Mummies are the perfect spooky snack. Creamy, cheesy, and wrapped in buttery crescent dough strips, they come to life with candy eyes and just the right touch of spice. Whether I’m making them for a party appetizer or a fun family treat, they never fail to steal the show.

Why You’ll Love This Recipe

I love how festive and fun these mummies look, but even more, I enjoy the bold flavors packed inside each bite. The cream cheese mixture with cheese delivers rich, indulgent taste, while the jalapeño brings a subtle kick that keeps things exciting. They’re surprisingly easy to assemble and make snacking a total treat, not a chore.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Fresh jalapeños

• Cream cheese

• Shredded cheddar cheese

• Garlic powder

• Crescent roll dough

• Candy eyeballs

• Egg (for egg wash, optional)

Directions

1. I start by preheating the oven to 375°F (190°C) and lining a baking sheet with parchment paper.

2. I slice the jalapeños in half lengthwise and scoop out the seeds and membranes.

3. In a mixing bowl, I combine the cream cheese, cheddar cheese, and garlic powder until smooth.

4. I fill each jalapeño half with the cream cheese mixture, pressing it in so it’s well packed.

5. I unroll the crescent dough and slice it into thin strips. Then, I wrap the strips around each filled jalapeño to create a mummy look, leaving a gap for the eyes.

6. I place the wrapped jalapeños on the baking sheet and brush them with a little egg wash for a golden finish.

7. I bake them for about 12–15 minutes, until the dough is golden brown.

8. Once they cool slightly, I press in two candy eyes on each mummy where the gap is.

Servings and timing

This recipe makes about 10–12 mummies, depending on how many jalapeños I use. They take around 10 minutes to prep and 15 minutes to bake, so I can have them ready in about 25 minutes total.

Variations

Sometimes I add cooked sausage or leave the filling simple with just cheese and cream cheese for a vegetarian option. I’ve also used pepper jack cheese for more spice or added green onions for extra flavor. If I want less heat, I choose larger jalapeños and make sure to remove all seeds and membranes.

storage/reheating

If I have leftovers, I store them in an airtight container in the fridge for up to 3 days. To reheat, I pop them in the oven at 350°F for about 8–10 minutes to keep the dough crispy. I avoid microwaving because it makes the dough soggy.

FAQs

How spicy are Jalapeño Popper Mummies?

They have a mild to moderate spice. I always remove the seeds and membranes to reduce heat. For an extra kick, I leave a few in.

Can I make them ahead of time?

Yes, I assemble them up to a day in advance and refrigerate. I just wait to bake until I’m ready to serve them fresh and warm.

What if I don’t have crescent roll dough?

I’ve used puff pastry or even pizza dough in a pinch. Just make sure to cut it into strips and adjust the baking time if needed.

Are these good for kids?

Definitely! The candy eyes make them fun, and if I remove the spice completely by cleaning the jalapeños well, even kids love them.

Can I freeze them?

I don’t recommend freezing after baking, but I’ve frozen them pre-baked. I just thaw and bake when ready to serve.

Conclusion

Jalapeño Popper Mummies are the kind of themed treat I keep coming back to. They combine fun presentation with incredible flavor, making them ideal for gatherings or a playful family night. They’re easy to customize and even easier to eat—just the way I like it.

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