Go Back
–+ servings
Jalapeño Popper Mummies

Jalapeño Popper Mummies

Jalapeño Popper Mummies are a delightful Halloween appetizer featuring cream cheese and pepper jack cheese stuffed inside fresh jalapeño halves, then wrapped in crescent dough "bandages" and baked until golden. Topped with playful candy eyes, these spooky bites are perfect for festive gatherings, parties, or a fun family snack. These mummies come together in under 45 minutes and can be prepared ahead, making them an ideal choice for busy hosts or last-minute party planning.
Save this recipe on Pinterest for later! Print
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4 servings
Author: Olivia Bennett

Ingredients

  • 8 ounces cream cheese softened to room temperature
  • 1 cup shredded pepper jack cheese for a subtle kick of flavor
  • 1 pinch salt and garlic powder
  • 10 medium jalapeños fresh and firm
  • 1 tube refrigerated crescent rolls the perfect bandage for your mummies
  • 1 large egg beaten, for the egg wash
  • as needed candy eyes for the mummy face
  • Optional toppings hot sauce or sriracha, crispy bacon bits, or fresh cilantro

Instructions

  • Slice the jalapeños: Cut each jalapeño in half lengthwise and carefully scoop out the seeds and white membrane with a small spoon or knife. This step reduces the heat level significantly while creating the perfect pocket for your filling.
  • Pat dry: Use a paper towel to gently dry the inside of each jalapeño half, which helps the cream cheese filling adhere better and prevents excess moisture during baking.
  • Combine cheeses: In a small bowl, mix the softened cream cheese with the shredded pepper jack cheese until smooth and well blended, about 1 minute of stirring.
  • Season: Add a pinch of salt and garlic powder, stirring until evenly distributed throughout the mixture.
  • Fill the jalapeños: Spoon or pipe the cheese mixture generously into each jalapeño half, filling them completely and creating a slight dome on top.
  • Unroll the crescent dough: Carefully separate your crescent roll dough and gently unroll it on a clean work surface.
  • Cut bandage strips: Tear small, thin strips from the crescent dough, varying the widths slightly so your mummies look authentically "wrapped."
  • Wrap the jalapeños: Place each cheese-filled jalapeño half on a baking sheet and drape the dough strips across it in a crisscross pattern, leaving a small space at the top for the face.
  • Brush with egg wash: Using a pastry brush or your fingertips, lightly coat each wrapped jalapeño with the beaten egg, which will give the crescent dough a beautiful golden-brown finish.
  • Preheat and bake: Bake at 375°F for 12 to 15 minutes until the crescent dough is golden brown and slightly crispy on the edges.
  • Cool slightly: Remove from the oven and let cool for 2 to 3 minutes so the cheese filling sets slightly and the mummies are easier to handle.
  • Add the eyes: Once cooled, carefully place two candy eyes in the unwrapped face area of each mummy using a dab of cream cheese or icing as "glue."