Description
Mummy Jalapeño Poppers are spicy, cheesy, and wrapped in flaky crescent dough to look like mini mummies—complete with candy eyes! This fun Halloween appetizer is both flavorful and festive, making it a party favorite that’s easy to assemble and even more fun to eat.
Ingredients
Scale
- 10 jalapeño peppers, halved and seeded
- 8 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- Salt and pepper, to taste
- 1 tube refrigerated crescent roll dough (or puff pastry)
- 20 candy eyes (or small dots of cream cheese + olives)
Instructions
- Preheat oven to 375°F (190°C). Slice jalapeños lengthwise and remove seeds and membranes.
- In a bowl, mix cream cheese, cheddar, garlic powder, paprika, salt, and pepper until smooth.
- Fill each jalapeño half with cheese mixture, smoothing the top.
- Roll out crescent dough and cut into thin strips. Wrap each jalapeño like a mummy, leaving gaps and space for eyes.
- Place on parchment-lined baking sheet and bake for 12–15 minutes until golden.
- Let cool slightly, then press on candy eyes (or use cream cheese and olive bits).
- Serve warm and enjoy the spooky bite!
Notes
Make ahead by stuffing and wrapping jalapeños up to 4 hours in advance and refrigerating before baking. Use sweet mini peppers for a milder version or bacon for extra flavor. Freeze unbaked and bake straight from frozen, adding 5–7 minutes.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 popper
- Calories: 90
- Sugar: 1g
- Sodium: 160mg
- Fat: 7g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 15mg