Jalapeno Popper Mummies

These jalapeno popper mummies are a Halloween party appetizer that tastes as good as it looks. Jalapeno halves are filled with a creamy mix of cream cheese, Monterey Jack and seasonings, wrapped in thin strips of crescent dough like mummy bandages, then baked until golden. Two candy eyes peek out from each one. They are spooky enough for a party table and still taste like a classic jalapeno popper.

Why You’ll Like These Jalapeno Popper Mummies

Most Halloween treats are sweet, so a savory, cheesy bite stands out on the snack table. The crescent dough bakes into flaky golden wraps around a warm, melty filling, and the jalapenos soften just enough to keep a little bite. The candy eyes take seconds to add and make everyone smile.

• Party-friendly: easy to pick up, no utensils needed.
• Simple ingredients: jalapenos, two cheeses, a few spices and a can of crescent dough.
• Mild or spicy: removing the seeds and membranes keeps the heat friendly for most guests.

Ingredients for Jalapeno Popper Mummies

For the Filling

• 10 jalapeno peppers, halved lengthwise and seeded
• 8 oz cream cheese, softened
• 8 oz Monterey Jack cheese, shredded
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp salt

For the Mummy Wraps

• 1 can (8 oz) refrigerated crescent dough
• About 40 candy eyes
• Optional: 1 egg beaten with 1 tbsp water, for egg wash

You will need a baking sheet lined with parchment, a mixing bowl, a small spoon, a pizza cutter or sharp knife, and food-safe gloves for handling the jalapenos. Makes 20 mummies.

Ingredient Notes

The jalapenos: Choose medium to large, straight peppers so they hold plenty of filling and sit flat. Keep the stems on for a neat look. Wear gloves while cutting and seeding, and avoid touching your face, since the oils can burn skin and eyes.

The cream cheese: Softened cream cheese mixes smoothly with the shredded cheese. Cold cream cheese makes the filling lumpy and hard to spoon.

The crescent dough: A standard can of crescent dough or a crescent dough sheet works. If using the perforated kind, pinch the seams together before cutting strips.

The candy eyes: Add them after baking so they do not melt. A tiny dot of cream cheese works as glue if they do not stick on their own.

How to Make Jalapeno Popper Mummies

Step by Step

1. Heat the oven. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Prep the jalapenos. Wearing gloves, cut each jalapeno in half lengthwise and scrape out the seeds and white membranes with a small spoon. Set the halves cut side up on the baking sheet.
3. Make the filling. In a bowl, mix the softened cream cheese, shredded Monterey Jack, garlic powder, onion powder and salt until well combined. Set aside a teaspoon of the plain cream cheese first if you want it for gluing the eyes later.
4. Stuff the peppers. Spoon the filling into each jalapeno half, mounding it slightly and smoothing the top.
5. Cut the dough. Unroll the crescent dough on a lightly floured surface and press the perforations together. Cut it lengthwise into thin strips, about 1/4 inch wide.
6. Wrap the mummies. Wrap 1 or 2 dough strips around each stuffed jalapeno half, crisscrossing like bandages and tucking the ends underneath. Leave a small gap near the stem end where the eyes will go.
7. Egg wash (optional). Brush the dough lightly with the egg wash for a shinier, deeper golden finish.
8. Bake. Bake for 15 to 20 minutes, until the dough is golden brown and the filling is hot and bubbly.
9. Add the eyes. Let the mummies cool for 3 to 5 minutes, then press two candy eyes into the filling in each gap. If an eye will not stay, dab a tiny bit of cream cheese on the back and press it on. Serve warm.

Tips for the Best Jalapeno Popper Mummies

Wear Gloves

Jalapeno oils linger on your hands even after washing. Gloves make prep comfortable and keep the heat out of your eyes.

Keep the Strips Thin

Thin dough strips bake through quickly and look more like bandages. Thick strips can stay doughy underneath.

Leave Space for the Eyes

Plan the gap before you wrap. Dough puffs as it bakes, so leave a slightly wider opening than you think you need.

Do Not Overfill

A small mound of filling is perfect. Too much melts out from under the dough and burns on the pan.

Wait to Add Eyes

Candy eyes melt in the oven. Add them after a short cool, while the filling is still soft enough to hold them.

Variations

• Bacon mummies: stir 4 slices of crumbled cooked bacon into the filling.
• Cheddar version: swap the Monterey Jack for sharp cheddar or pepper jack for extra heat.
• Extra spicy: leave a few seeds and membranes in some of the jalapeno halves.
• Mild version: use mini sweet peppers instead of jalapenos for kids or anyone avoiding heat.
• Puff pastry wraps: cut thawed puff pastry into strips instead of crescent dough for flakier mummies.
• Ranch filling: add 1 teaspoon dry ranch seasoning to the cream cheese mix.

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days. The candy eyes may soften.

Reheating: Warm on a baking sheet at 350°F for 6 to 8 minutes, or in an air fryer for 3 to 4 minutes, until hot and crisp.

Make-ahead: Stuff the jalapenos up to 1 day ahead and keep them covered in the refrigerator. Wrap with dough and bake just before the party, then add the eyes.

Freezer: Freeze stuffed, unwrapped jalapeno halves for up to 1 month. Thaw in the refrigerator, wrap with fresh dough and bake.

Frequently Asked Questions

Are jalapeno popper mummies very spicy?

With the seeds and membranes removed, most jalapenos are mildly spicy, and the cheese filling cools them down. Heat can vary from pepper to pepper, so taste a strip of one before serving if you are cooking for kids.

Can I make these in an air fryer?

Yes. Air fry in a single layer at about 350°F for 8 to 10 minutes, until the dough is golden. Check early, since air fryers brown quickly.

How do I keep the candy eyes from falling off?

Add them while the filling is warm and soft. If they still slide, use a small dot of cream cheese on the back of each eye as glue.

Can I use cheese other than Monterey Jack?

Yes. Cheddar, pepper jack or a Mexican cheese blend all melt well and work in the filling.