If you’re on the hunt for a frighteningly delicious appetizer that will have your guests howling for more, look no further than Mummy Jalapeño Poppers. These bite-sized treats are perfect for a Halloween gathering, combining a hint of heat with a spooky mummy-inspired presentation.
What do I need for these mummy jalapeño poppers?
Make sure you have these ingredients before you dive into making mummy jalapeno poppers:
- Cream cheese. Neufchâtel cheese will also work.
- Shredded cheddar cheese
- Garlic powder
- Smoked paprika
- Onion powder
- Salt and pepper
- Crescent rolls or crescent dough
- Candy eyes (optional)
Protip: Crescent rolls are fine!
You can use a can of crescent roll dough or crescent dough sheets interchangeably here. The sheets are a little easier to work with but may be more challenging to find in your grocery store.
Do I really need to use gloves?
If you don’t want to feel like you’re on fire, yes! Jalapeno peppers can pack a punch, and the oils from their flesh can linger on your skin even after washing your hands, leading to potential irritation or discomfort. Trust us, you don’t want to rub your eyes after working with hot peppers!
Wearing disposable gloves while handling the peppers is a small step that can save you from unpleasant experiences later.
How do you cut jalapeño peppers for stuffing?
Start by washing and drying your jalapeno peppers. Cut off the tops and slice them in half lengthwise. Use a small spoon to scrape out the seeds and membrane.
How to make stuffed mummy jalapeño poppers
- 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.
- Slice the jalapeños in half and scrape out the seeds. Press the cream cheese mixture into the peppers.
- 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.
- Wrap each jalapeno with two dough strips, leaving room for the candy eyes.
- Create an egg wash by whisking the egg and water together. Brush each jalapeno popper with the egg wash.
- Bake for 15-16 minutes, or until golden brown. Cool for five minutes before adding the eyes.
Protip: Just keep wrapping!
If you are using crescent roll dough, the strips may break at the perforation lines from the original rolls. No biggie! Just push the ends back together and keep wrapping.
What if I can’t find candy eyeballs?
No worries if you can’t get your hands on candy eyes—sliced olives are your next best bet, but you can also use dots of sriracha or skip the eyes altogether!
Can I make these spicier?
If you’re a fan of fiery flavors and want to kick up the heat, consider leaving some or all of the jalapeno seeds and membranes intact when filling them with the cream cheese mixture. You can also swap out some or all of the cheddar for pepperjack cheese.
How do I make a more mild version of jalapeno popper mummies?
We think these jalapeño popper mummies are the perfect balance of spicy and creamy and that the cream cheese and cheddar do a good job of toning down the peppers’ heat. Make sure you remove all the seeds from the peppers if you don’t want super-spicy poppers.
But if you have particularly heat-sensitive guests, you can also make these using mini bell peppers!
How do I reheat the leftovers?
Store leftover mummy jalapeño poppers in the fridge in an airtight container. To reheat, set any leftover jalapeno poppers on a lined baking sheet and bake at 350°F until they are warmed through. Alternatively, you can pop them in the microwave, though the pastry wrapper may be a little less crisp with this method.