Adorably spooky jalapeno popper mummies are super easy to make with a mixture of cream cheese, seasonings, and Monterey jack cheese stuffed inside a jalapeno pepper and wrapped snuggly inside flaky crescent dough strips.
Why this recipe works
Jalapeno popper mummies are cute, spooky, and loaded with tasty ingredients. This recipe is incredibly easy to make and certainly impressive on the Halloween appetizer table. You can make the heat level of your poppers either spicy or toned down. We’ll show you how below!
Jalapeno poppers are hard enough to resist on their own, but when they’re wrapped in a crescent dough made to look like mummies for Halloween, they’re even more irresistible… I mean, just look at them. Serve them up before the main course, mummy meatloaf!
RELATED: you might also like this recipe – Jalapeno Poppers
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
JALAPENO – When choosing jalapenos at the grocery store look for a bright green, smooth surface free of imperfections. To tone down the heat level of your jalapenos, slice them open, scoop out the seeds, piths, and ribs – basically gut them and you’ll have barely any heat. The white rib inside a jalapeno contains capsaicin, which is what produces the spice in these peppers. Leave the ribs and piths intact for a higher heat level.
FILLING – Cream cheese, Monterey jack cheese, garlic powder, onion powder, salt, and pepper is what are stuffed into these little mummies. You can substitute the type of shredded cheese you use. Sharp cheddar, Colby Jack, or even a 3 cheese blend would taste great.
How to Make Jalapeno Popper Mummies
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat the oven to 400F. Line a large baking tray with foil and lightly spray with olive oil cooking spray.
- Slice your jalapenos lengthwise and remove the seeds. Partially remove the pith/ribs of the jalapeno.
- Add the cream cheese, Monterey Jack cheese, garlic powder, onion powder, salt, and black pepper to a large bowl and stir to combine.
- Spoon the cheese mixture into the jalapeno halves.
- Unroll the crescent rolls. Divide them into 4 rectangles; to do this, you will need to push together 2 triangles, sealing them at the perforations. You will end up with 4 rectangles total. Slice each rectangle lengthwise into 10 strips.
- Wrap each cheese-stuffed jalapeno half with 2 strips of dough. Try to leave room for where the eyes will be.
- Arrange the dough-wrapped, cheese-stuffed jalapeno halves on the prepared baking tray. Lightly brush the dough with egg wash.
- Bake until they’re golden, about 12 minutes.
- As soon as they’re out of the oven, carefully press 2 candy eyeballs into each mummy.
- Cool slightly and serve warm.
Frequently Asked Questions & Expert Tips
Candy eyeballs are cute, but sometimes you want something that complements a savory dish a bit more – I get that! Try sliced black olives in their place.
Absolutely. You can prep these mummies a day in advance if you’d like and store them in an air-tight container in the refrigerator. If you’ll be transporting these, it’s best to prep them and bring them along in an air-tight container where you can bake them at a friend or family member’s home. They only take 12 minutes in the oven to be crispy and golden. You can also bring an air fryer with you and bake them for around 10 minutes. *Don’t forget to add the egg wash right before you bake them.
Serving Suggestions
Serve your jalapeno popper mummies at Halloween parties or potlucks. You’ll want them to be warm when served, but I would never complain about a jalapeno popper even if it was at room temperature.
More Halloween Recipes
- Witch Finger Cookies
- Halloween Food Ideas
- Roasted Pumpkin Seeds
- Halloween Candy Apples
- Halloween Eyeball Salsa
- Vampire Sandwich Cookies
- Frankenstein Rice Krispie Treats
- Spider Web Taco Dip
- Halloween Dirt Cups
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Jalapeno Popper Mummies
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 8 oz cream cheese softened
- 8 oz Monterey jack cheese shredded
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp salt
- ¼ tsp black pepper
- 10 jalapenos sliced in half lengthwise, seeds removed
- 12 oz Pillsbury crescent rolls
- 1 egg lightly beaten with 1 Tbsp of water (for egg wash)
- 40 small candy eyeballs or sliced olives
Things You’ll Need
Before You Begin
- Instead of using candy eyeballs, you can use sliced black olives.
Instructions
- Preheat the oven to 400F. Line a large baking tray with foil and lightly spray with olive oil cooking spray.
- Slice your jalapenos lengthwise and remove the seeds. Partially remove the pith/ribs of the jalapeno.
- Add the cream cheese, Monterey Jack cheese, garlic powder, onion powder, salt, and black pepper to a large bowl and stir to combine.
- Spoon the cheese mixture into the jalapeno halves.
- Unroll the crescent rolls. Divide them into 4 rectangles; to do this, you will need to push together 2 triangles, sealing them at the perforations. You will end up with 4 rectangles total. Slice each rectangle lengthwise into 10 strips.
- Wrap each cheese-stuffed jalapeno half with 2 strips of dough. Try to leave room for where the eyes will be.
- Arrange the dough-wrapped, cheese-stuffed jalapeno halves on the prepared baking tray. Lightly brush the dough with egg wash.
- Bake until they’re golden, about 12 minutes.
- As soon as they’re out of the oven, carefully press 2 candy eyeballs into each mummy.
- Cool slightly and serve warm.
Nutrition
Amanda Davis
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Roni says
If made ahead of time do you wait to wrap in the pasty dough til just before baking?
Stephanie Hart says
Can you make these ahead of time and refrigerate for a few hours before baking?
Amanda Davis says
Yes that shouldn’t be a problem
Renee says
These little spooks are so cute I had to try! They are a bit time consuming the first time but I think worth it. I found that 1 can if crescent rolls was more than enough and I even wrapped them too much and hid most of the green…but they were still cute and good!
Renee says
I was excited to try these. I found this recipe spicy, but not very flavorful. I’d use more shredded sharp cheddar and less cream cheese, if I were to try it again. We removed the seeds and stems from the jalapenos, but still felt it useful to dip the peppers in ranch dressing to cool the heat down a bit.
Bronwen says
Ugh…I am out of Monterrey Jack cheese. Has anyone tried longhorn cheddar instead?
Cheryl Morgan Craig says
Do you think you could prepare the filling and stuff jalapeños in advance? Maybe a day ahead?
Megan Donohue says
I did it and they turned out great!
Sharon says
If taking to work the next day, can you bake, refrigerate and microwave when ready to eat?
Barbara J. Arey says
Looks delicious I can’t wait to try this.
Jean says
Walmart carries candy eyeballs.
Rae says
If i tried adding bacon underneath do you think it would affect the puff pastry?
Kristin says
Did you try bacon under the dough? I’m considering that for a party next week!
Megan Donohue says
I tried and it didn’t cook all the way through 😅
AG says
Cook and crumble the bacon and add it to the cheese mixture😊
Nan says
Just wondering if I need to soften (microwave) the jalapeño peppers first or is twelve minutes in the oven enough time.
Amanda Formaro says
You. should not have to soften them
Jim Foxvog says
I’ve grown jalapeños for decades. When mature, they do NOT have a smooth surface, but corking–or cracks.
Teresa says
Have you seen them in the stores? They’re beautiful and smooth.
Jennifer says
Came out perfect. Thank you!
Theresa says
Do you think puff pastry could be used in place of crescent dough, if so would the baking time change?
Larry says
tried it for the first time – two major problems and I think they might be related to overstuffing the peppers. The cheese mixture filled all the spaces between the dough strips and did not brown. Had to place under the broiler.
Will try again with lesser filling – will advise. Can send a photo of my attempt.
Love the idea – they are really cute – have my eyeballs coming today, I think.