Mummy Jalapeño Poppers
My mummy jalapeño poppers are cute, tasty, easy, and perfect for serving at pumpkin carving or Halloween parties! Jalapeños have just a hint of heat after baking, so these poppers are great for kids and grown-ups alike.
🔍 Recipe At-A-Glance: Jalapeño Popper Mummies
- ⏰ Prep Time: 30 minutes
- ⏱️ Bake Time: 15 minutes
- 🌶️ Flavor Profile: Creamy, cheesy, rich, with a very slight kick.
- 🔥 Heat Level: Very mild. Jalapeños get more mild after roasting.
- 👻 Good For: Pumpkin carving parties, Halloween parties, serving before trick-or-treating, fun Halloween snack
- 🔄 Make Ahead: Totally make ahead friendly. Assemble them even a few days in advance and just bake right before serving
- 🧡 Difficulty: Very easy. The hardest thing you have to do is stir the filling!
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🧡 Why You'll Love This Recipe
Hey there: I am such a fangirl for cute Halloween foods! If my Halloween mini pizzas, Halloween taco dip, and Halloween cheese board weren't evidence enough of my love of Halloween eats, these easy and festive Halloween jalapeño poppers sure will do the trick!
Here's why you'll love this recipe:
- So cute: Let's get this out of the way first-these are adorable! You wont believe how easy it is to make something so adorable.
- So tasty: These look good and taste good! Creamy, cheesy, spicy-everything a good jalapeño popper should be.
- Make ahead friendly: Have a big party coming up? Make a tray of these 2-3 days before, stash them in the fridge, and just bake them when it's time to serve.
🌶️The Ingredients You Need
- Jalapeños: Obviously! Jalapeños are easy to find and have the perfect mild heat for these poppers. Bulk stores are a great place to get tons of jalapeños on the cheap (and if you have any leftover you can make jalapeño pepper jelly).
- Crescent rolls or sheets: You can buy either version, and it will work for this dish.
- Cream cheese: Make sure to soften it at room temperature before mixing. Neufchâtel cheese will also work.
- Candy eyes: These can usually be found in the baking section at larger supermarkets (especially around Halloween). Candy eyes are also featured in my Halloween charcuterie board and my Halloween lunch ideas, so stock up!
Make sure to check the recipe card below for the full ingredients list, along with quantities and my expert tips and tricks.
🔁 Variations & Substitutions
- Make a zero-spice version: Swap in mini bell peppers for the jalapeños.
- Make a spicier version: Leave in some (or all) of the seeds and membranes when cutting the jalapeños. Swap in pepper jack cheese for the cheddar cheese.
- Make them gluten-free: Use store-bought gluten free crescent roll dough, or make your own at home. I highly, highly recommend this gluten free crescent roll dough recipe.
- No candy eyes? No problem. Some other options: cut tiny pieces of black olives or black beans, put on dots of sriracha or mustard, or just skip the eyes all together.
- Use bacon: Skip the crescent rolls and instead wrap the mummies in thin strips of bacon for an entirely different (but amazingly delicious) alternative.
📷 How to Make Jalapeño Popper Mummies
Step 1: Preheat the oven and grease or line a baking sheet. Mix the cream cheese with the cheese, garlic powder, smoked paprika, onion powder, salt, and pepper.
Step 2: Put on some gloves (trust me on this), and slice the jalapeños in half and scrape out the seeds and membrane.
Step 3: Press the cream cheese mixture into each of the pepper halves.
Step 4: Unroll the crescent dough. If you are using rolls instead of sheets, press the edges together to create two big rectangles. Slice the dough into thin strips using a pizza cutter or sharp knife.
Step 5: Wrap each jalapeño with two dough strips, leaving room for the candy eyes.
Step 6: Create an egg wash by whisking the egg and water together. Brush each jalapeño popper with the egg wash.
Step 7: Bake for 15-16 minutes, or until golden brown. Cool for five minutes before adding the eyes.
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🙋🏻♀️ Mummy Jalapeño Poppers FAQs
Make sure to remove all the seeds and membrane from the jalapeño halves before filling as this is where the majority of the heat of a jalapeño lives. If that still isn't enough, use mini bell peppers instead of jalapeños for no-heat poppers.
Store leftover mummy jalapeño poppers in the fridge in an airtight container. To reheat, set any leftover jalapeño poppers on a lined baking sheet and bake at 350°F until they are warmed through. Alternatively, my favorite way to reheat them is in the air fryer for 5-7 minutes at 350°F.
Sure can. Assemble the poppers all the way up until before the egg wash step. Cover the baking sheet with foil or plastic wrap and stash in the fridge for up to 3 days before baking. When ready to make, brush on the egg wash and bake as written, adding 2-3 minutes to the baking time if the poppers come straight out of the fridge to the oven.
👩🏻🍳 My Expert Tips & Tricks
- Use gloves! Jalapeños aren't super spicy once baked, but when working with them raw, make sure to protect your hands with gloves. If you don't have any gloves around, make sure to wash your hands super duper well after handling the peppers.
- Crescent roll breakage? If your crescent roll strips break while wrapping, no biggie! Just push the ends back together and keep wrapping.
- Reheat in the air fryer: That's my favorite way to recreate the crisp, gooey texture in a flash. 5-7 minutes at 350°F usually does the trick.
- Make ahead: Assemble the poppers completely. Before the egg wash step, cover the baking sheet with foil or plastic wrap and store in the fridge for up to 3 days. When ready to serve, apply the egg wash, then bake as written except add 2-3 minutes to the baking time if the poppers come straight out of the fridge to the oven.
🎃 More Spooky Halloween Food
If you tried these Jalapeño Poppy Mummies or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the comments!
📖 Recipe
Mummy Jalapeño Poppers
Ingredients
- 8 ounces cream cheese softened
- 1 ½ cups shredded cheddar cheese
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 10 jalapenos sliced in half lengthwise and cored
- 8 ounce can crescent rolls
- 1 egg
- 1 tablespoon water
- 40 candy eyes
Instructions
- Preheat oven to 400°F and grease or line a baking sheet with parchment paper.
- In a medium bowl, stir together 8 ounces cream cheese, 1 ½ cups shredded cheddar cheese, 1 teaspoon garlic powder, ½ teaspoon smoked paprika, ½ teaspoon onion powder, ½ teaspoon salt, and ¼ teaspoon black pepper until well combined.
- Press the mixture into 10 jalapenos, cut into halves, with a spoon or your hands.
- Unroll 8 ounce can crescent rolls onto a cutting board and press the edges together to form 2 rectangles. Cut the dough into 40 strips. Wrap each jalapeno with 2 strips of dough, leaving room for the eyes. Place the jalapenos onto the baking sheet.
- Beat 1 egg and 1 tablespoon water together, then brush each popper with the egg wash.
- Bake in the preheated oven for 15-16 minutes, until golden brown.
- Remove the baking sheet from the oven and allow the poppers to cool for about 5 minutes. After 5 minutes, press 2 candy eyes into each mummy. Serve!
Notes
- For no-heat poppers: use mini bell peppers instead of jalapeños.
- If you don't want to use candy eyes, you can use sliced olives, black beans, or dots of sriracha or mustard instead.
- Use gloves to avoid having spicy jalapeño hands all day.
- For even spicier poppers, use pepper jack cheese instead of cheddar and leave in some of the seeds and membrane when halving the jalapeños.
- To make ahead: Assemble the poppers to just before the egg wash step. Cover the baking sheet with foil or plastic wrap and store in the fridge for up to 3 days. When ready to serve, brush with egg wash, then bake as written except add 2-3 minutes to the baking time if cold poppers come straight out of the fridge to the oven.
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