Home-style Jalapeno Popper Mummies
Looking for the Well-balanced spooky Halloween appetizer? These Jalapeño Popper Mummies Are a fun, cheesy, and slightly spicy treat that will disappear faster than a ghost at midnight! Halloween Jalapeno Popper Mummies Are adorably spooky jalapeños that are filled with a satisfying cream cheese mixture, wrapped in buttery crescent dough, and baked to golden perfection.
Jalapeno Popper Mummies
These Jalapeño Popper Mummies Are the ultimate Halloween appetizer. They are creamy, wrapped, cheesy, and spicy up in a cute mummy disguise. They’re straightforward enough for a weeknight but festive enough for your biggest Halloween bash. If you’re searching for a Speedy and straightforward Halloween recipe That will impress, look no further!
Why this stays in the rotation
- 🎃 Festive & Fun – Well-balanced for Halloween parties and gatherings.
- 🧀 Cheesy & Spicy – Cream cheese and cheddar balance the kick of the jalapeños.
- 👩🍳 Straightforward to Make – Simple ingredients with a big payoff in presentation.
- 👀 Kid-Friendly – Add candy eyes for a playful touch that kids love.
Ingredients:
- Jalapenos
- Crescent rolls dough sheets
- Cream cheese
- Sour cream
- Bacon bits
- Colby jack cheese
- Garlic powder
- Onion powder
- Red pepper flakes
- Black pepper
- Small candy eyes
In a large bowl combine the softened cream cheese, sour cream, bacon bits, Colby jack cheese, garlic powder, onion powder, red pepper flakes, and black pepper until well mixed.
Instructions:
Transfer the mixture to a piping bag or a zip lock bag with the corner cut to create a piping bag. Fill each hollow jalapeno half with the cream cheese filling and place them on your lined baking sheet about an inch or more apart.
Lay out your crescent roll sheet and using a small knife, cut 16 strips of crescent dough. If you have crescent triangles instead of sheets, press/pinch the seams together forming one sheet of crescent dough before cutting.
Wrap each stuffed jalapeno with a strip of dough in a spiral fashion from top to bottom, leaving a small space at the top of each for the eyes. Be sure to save this recipe on Facebook, Pinterest, or Instagram!
When they are done baking, add 2 eyes to each jalapeno in the space left at the top of each one for the eyes. Serve warm and enjoy!
Substitutions
- Substitute the crescent dough sheets with crescent roll dough, you’ll just need to pinch the triangles together to make a solid sheet of dough before cutting it into strips.
- Instead of garlic powder, use minced garlic.
- Swap the sour cream with mayonnaise.
- Substitute the bacon bits with freshly cooked bacon that has been crumbled.
- Instead of onion powder, use finely minced sweet onion.
- Switch Colby jack cheese with other shredded cheese such as Monterey jack cheese, cheddar cheese, pepper jack cheese, or mozzarella cheese.
- Instead of using candy eyeballs, use black olives that have been cut into small round pieces.
- You can either leave the stem on or remove the jalapeno stem.
- Sprinkle salt on top before baking if a tiny bit of extra sodium does bother you:)
More Halloween Recipes
Ghost Meringues
Jalapeno Popper Mummies
Prep 15 minutesCook 10 minutesTotal 25 minutesMakes 16 poppers
Ingredients
- 8 jalapenos
- 1 (8 ounce) package of crescent dough sheets (different from crescent rolls)
- 1 (8 ounce) package of cream cheese, softened
- 3 tablespoons sour cream
- ¼ cup bacon bits
- ½ cup Colby jack cheese, shredded
- ½ tablespoon garlic powder
- ¼ tablespoon onion powder
- 1 teaspoon red pepper flakes
- 1 teaspoon black pepper
- 32 small candy eyes
Method
- Preheat your oven to 400 degrees and line a baking sheet with parchment paper.
- Slice each jalapeno lengthwise and use a spoon to scoop out the seeds and create a hollow space in the jalapenos.
- In a large bowl combine the softened cream cheese, sour cream, bacon bits, Colby jack cheese, garlic powder, onion powder, red pepper flakes, and black pepper until very well mixed.
- Transfer the mixture to a piping bag or a zip lock bag with the corner cut to create a piping bag. Fill each hollow jalapeno half with the cream cheese filling and place them on your lined baking sheet about an inch or more apart.
- Lay out your crescent roll sheet and using a small knife, cut 16 strips of crescent dough. If you have crescent triangles instead of sheets, press/pinch the seams together forming one sheet of crescent dough before cutting.
- Wrap each stuffed jalapeno with a strip of dough in a spiral fashion from top to bottom, leaving a small space at the top of each for the eyes.
- Bake for 10-12 minutes or until the crescent dough is golden brown and then remove them from the oven. Add 2 eyes to each jalapeno in the space left at the top of each one for the eyes.
- Serve warm and enjoy!
Notes
- Storage Instructions: These Jalapeno Poppers are best served warm right away but can be stored in an airtight container in your refrigerator for up to 4 days or in a freezer for up to 5 months in an airtight container that is freezer safe. <div class="
