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Jalapeño Popper Mummies

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Spooky and delicious, these Jalapeño Popper Mummies are stuffed with creamy cheese filling, wrapped in buttery crescent dough strips, and finished with candy eyes. A festive Halloween appetizer that’s fun to make and even more fun to eat.

  • Author: Sophia
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 10–12 mummies
  • Category: Appetizer
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 10–12 fresh jalapeños
  • 8 oz cream cheese, softened
  • 1 cup shredded cheddar cheese
  • 1/2 tsp garlic powder
  • 1 (8 oz) can crescent roll dough
  • 1 egg, beaten (for egg wash, optional)
  • Candy eyeballs (for decoration)

Instructions

  1. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. Slice jalapeños in half lengthwise and scoop out seeds and membranes.
  3. Mix cream cheese, cheddar cheese, and garlic powder in a bowl until smooth.
  4. Fill each jalapeño half with the cream cheese mixture.
  5. Unroll crescent dough and cut into thin strips. Wrap strips around each jalapeño to resemble a mummy, leaving gaps for the eyes.
  6. Place wrapped jalapeños on prepared baking sheet. Brush lightly with egg wash if desired.
  7. Bake 12–15 minutes, until dough is golden brown.
  8. Cool slightly, then press candy eyes into each mummy before serving.

Notes

  • For more spice, use pepper jack cheese or leave some jalapeño seeds.
  • For a vegetarian option, stick to the cheese filling or add green onions.
  • Swap crescent dough with puff pastry or pizza dough if needed.
  • Assemble up to 1 day ahead and bake fresh before serving.
  • Reheat leftovers in the oven to keep them crisp—avoid microwaving.

Nutrition

Find it online: https://savorymomskitchen.com/jalapeno-popper-mummies/