Mummy Jalapeño Poppers are a spooky, fun, and utterly delicious addition to any Halloween party or gathering. These bite-sized, cheesy, spicy treats are wrapped in crescent dough, creating a “mummy” look that will bring festive flair to your Halloween spread. The best part? They’re super easy to make, require just a handful of ingredients, and are an absolute crowd-pleaser. Cream cheese-stuffed jalapeños, wrapped in flaky pastry, and topped with cute candy eyes or olive slices, these poppers are as adorable as they are delicious.
The first time I made Mummy Jalapeño Poppers, they were a hit! I was looking for a fun appetizer for our annual Halloween party and wanted something that was both spooky and tasty. I loved how the crescent dough transformed the jalapeño poppers into little mummies, and the cheesy, spicy filling paired perfectly with the buttery pastry. They flew off the plate in minutes! Now, Mummy Jalapeño Poppers are a Halloween tradition at our house, and they’re perfect for both kids and adults. Whether you’re hosting a party or just making a fun snack for a Halloween movie night, these poppers are a must-try.
Why You’ll Love This Recipe:
- Festive and fun: These jalapeño poppers are dressed up like little mummies, making them perfect for any Halloween event.
- Spicy and cheesy: The jalapeño filling, made with cream cheese, cheddar cheese, and spices, delivers the perfect balance of heat and creaminess.
- Easy to make: With simple ingredients like store-bought crescent dough, cream cheese, and jalapeños, this recipe comes together quickly and easily.
- Perfect for parties: Mummy Jalapeño Poppers are a great finger food for Halloween parties, potlucks, or family gatherings. They’re easy to eat and always a hit with guests.
- Customizable: You can adjust the spice level, switch up the cheeses, or add extra toppings to suit your taste. Plus, the decorating options for the “mummies” are endless!
Total Time: 35 minutes
Servings: 12 poppers
Calories per serving: 150
Protein: 5g, Carbs: 10g, Fat: 10g
Ingredients:
- 6 large fresh jalapeños, halved lengthwise and seeds removed
- 8 oz cream cheese, softened
- 1 cup shredded cheddar cheese (or pepper jack for extra spice)
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- Salt and pepper to taste
- 1 can (8 oz) crescent roll dough
- Candy eyes or small sliced black olives (for the mummy eyes)
- 1 large egg (optional for egg wash)
Instructions:
- Preheat the oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or lightly grease it to prevent sticking.
- Prepare the jalapeños: Halve the jalapeños lengthwise and remove the seeds and membranes. For milder poppers, make sure to remove all the seeds and membranes, as they hold the majority of the heat. If you want spicier poppers, leave a few seeds in.
- Make the filling: In a medium bowl, combine the softened cream cheese, shredded cheddar cheese, garlic powder, onion powder, smoked paprika, and a pinch of salt and pepper. Mix everything together until smooth and creamy. Taste the filling and adjust seasoning if needed. If you like it extra spicy, you can add a pinch of cayenne pepper or crushed red pepper flakes.
- Fill the jalapeños: Using a spoon or a piping bag, generously fill each jalapeño half with the cream cheese mixture. Smooth the tops so the filling is level with the jalapeño edges.
- Wrap the jalapeños: Open the can of crescent roll dough and unroll it onto a floured surface. Using a pizza cutter or sharp knife, cut the dough into thin strips (about ¼ inch wide). Take one strip of dough and start wrapping it around a filled jalapeño, leaving a little gap at the top for the “eyes.” Don’t worry about being too precise—these are mummies, after all! Repeat with the remaining dough and jalapeños.
- Egg wash (optional): If you want your mummies to have a shiny, golden finish, whisk an egg with a tablespoon of water to create an egg wash. Brush the tops of the wrapped jalapeños lightly with the egg wash before baking.
- Bake the poppers: Place the wrapped jalapeño poppers on the prepared baking sheet and bake in the preheated oven for 12-15 minutes, or until the dough is golden brown and the cheese is melted and bubbly. Keep an eye on them to make sure they don’t overbake.
- Add the eyes: Once the mummies are out of the oven, let them cool for a few minutes. Then, add the candy eyes or black olive slices to each popper, pressing them gently into the exposed filling. The eyes should stick easily, but if not, you can use a tiny bit of cream cheese as “glue.”
- Serve: Arrange the Mummy Jalapeño Poppers on a platter and serve them warm. They’re perfect on their own, but you can also pair them with dips like ranch, guacamole, or salsa for an extra flavor boost.
How to Serve:
- At a Halloween party: Arrange these mummy poppers on a spooky platter and serve them as an appetizer or snack. They’re perfect finger food for guests to grab and enjoy while mingling.
- For family dinner or movie night: Serve the jalapeño poppers alongside other Halloween-themed foods like “witch finger” breadsticks or spooky-shaped pizza for a fun and festive meal.
- With a variety of dips: Mummy Jalapeño Poppers pair beautifully with dips like sour cream, salsa, guacamole, or ranch dressing. You can set up a little dip station for guests to enjoy different flavors.
Additional Tips:
- Control the heat level: If you prefer milder poppers, make sure to remove all the seeds and membranes from the jalapeños. For extra spicy poppers, leave some seeds in or add a pinch of cayenne to the cream cheese filling.
- Use gloves: When handling jalapeños, it’s a good idea to wear disposable gloves to protect your hands from the spicy oils. If you don’t have gloves, make sure to wash your hands thoroughly afterward and avoid touching your face.
- Chill the cream cheese: If your cream cheese is too soft, pop it in the fridge for a few minutes to firm up. This makes it easier to fill the jalapeños without making a mess.
- Get creative with the “eyes”: If you can’t find candy eyes, you can use small sliced black olives, capers, or even small pieces of cheese to create the mummy eyes. Just press them gently into the filling.
- Make them ahead: You can prepare the jalapeño poppers in advance and refrigerate them until you’re ready to bake. Simply assemble them (without the eyes), cover with plastic wrap, and refrigerate for up to 24 hours. Bake just before serving and add the eyes afterward.
Recipe Variations:
- Bacon-Wrapped Mummy Poppers: Swap out the crescent dough for strips of bacon. Wrap the jalapeños in bacon instead for a smoky, savory twist. Bake until the bacon is crispy and the filling is bubbling.
- Sweet Mummy Poppers: If you want a milder, sweeter version, use mini sweet peppers instead of jalapeños. They still look adorable as mummies, but with none of the heat.
- Cheese-Stuffed Mummy Poppers: Use a combination of different cheeses like mozzarella, sharp cheddar, or gouda to switch up the flavors in the filling.
- Veggie-Filled Mummy Poppers: Mix in some finely chopped spinach, green onions, or roasted red peppers into the cream cheese filling for an extra burst of flavor and color.
Serving Suggestions:
- With Halloween-themed snacks: Pair these Mummy Jalapeño Poppers with other spooky snacks like “witch finger” breadsticks, deviled eggs with spider olive toppings, or ghost-shaped quesadillas for a full Halloween party spread.
- As part of a charcuterie board: Include the poppers on a Halloween-themed charcuterie board with cured meats, cheeses, olives, and crackers for a spooky yet sophisticated appetizer platter.
- Alongside a festive cocktail: Serve the poppers with a Halloween-themed cocktail, like a “Witches Brew” punch or a smoky bourbon-based drink, to add some extra Halloween magic to your meal.
Freezing and Storage:
- Storing leftovers: If you have leftover Mummy Jalapeño Poppers, store them in an airtight container in the fridge for up to 3 days. Reheat them in the oven at 350°F for about 5-7 minutes, or until warmed through.
- Freezing: You can freeze the jalapeño poppers before baking. Assemble them (without the eyes), place them on a baking sheet, and freeze until solid. Transfer the frozen poppers to a freezer-safe bag or container and freeze for up to 2 months. To bake, place the frozen poppers on a baking sheet and bake at 375°F for 15-18 minutes, or until golden brown.
- Reheating: To reheat the poppers, use the oven or a toaster oven. Avoid using the microwave as it can make the crescent dough soggy.
Special Equipment:
- Baking sheet: You’ll need a large baking sheet lined with parchment paper or lightly greased to prevent the poppers from sticking.
- Pastry brush: A pastry brush is useful for applying the optional egg wash, which gives the dough a beautiful golden-brown finish.
- Gloves: Wearing gloves when handling jalapeños is recommended to protect your hands from the spicy oils.
FAQ:
- Can I make these poppers less spicy? Yes! To reduce the heat, remove all the seeds and membranes from the jalapeños. You can also use mini sweet peppers as a completely mild alternative.
- Can I make this recipe gluten-free? Yes! Use gluten-free crescent roll dough (widely available in many stores) to make gluten-free Mummy Jalapeño Poppers.
- What if I don’t have crescent dough? If you don’t have crescent dough, you can use puff pastry or even pizza dough. Just cut the dough into strips and wrap the jalapeños as directed.
- Can I make the filling in advance? Absolutely! You can prepare the cream cheese filling up to 2 days ahead and store it in the fridge. When you’re ready to assemble the poppers, just fill the jalapeños and wrap them in dough.
- Can I air-fry these poppers? Yes! To air-fry, place the wrapped jalapeño poppers in a single layer in the air fryer basket. Cook at 350°F for 8-10 minutes, or until the dough is golden and the filling is melted.
Conclusion:
These Mummy Jalapeño Poppers are the perfect spooky appetizer for any Halloween celebration. They’re festive, fun to make, and packed with a delicious combination of cheesy, spicy flavors that everyone will love. Whether you’re hosting a party, making a fun family dinner, or just looking for a Halloween-themed snack, these poppers are a must-try. Get creative with the fillings, make them ahead, and don’t forget to add the cute mummy eyes for the final spooky touch! I can’t wait to see how your Mummy Jalapeño Poppers turn out—be sure to tag me on Instagram with your creations! Happy Halloween and happy cooking!
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Mummy Jalapeno Poppers
- Total Time: 35 minutes
Description
Mummy Jalapeño Poppers are one of those recipes that just scream fun, and trust me, they’re just as much fun to eat as they are to make! I decided to try these out during our family movie night, and they were an instant hit. My kids loved the spooky mummy vibe, and my husband couldn’t stop raving about the combination of creamy, spicy, and cheesy goodness. We paired them with a Halloween-themed movie, and honestly, these little poppers stole the show. I’ve made jalapeño poppers before, but the cute “mummy” wrapping makes this recipe a must for any Halloween gathering—or anytime you’re in the mood for a whimsical snack that’s loaded with flavor.
Ingredients
To make these spooky yet delicious mummy jalapeño poppers, you’ll need just a few simple ingredients that come together beautifully:
- 10 fresh jalapeños
- 8 oz cream cheese (softened)
- 1 cup shredded cheddar cheese
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp paprika
- 1/4 tsp salt
- 1 package of crescent roll dough (you can also use puff pastry)
- 20 candy eyeballs (optional, but they make the mummies come alive!)
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
- Prepare the jalapeños by cutting them in half lengthwise. Carefully remove the seeds and membranes with a spoon. (Tip: Wear gloves when handling jalapeños to avoid any stinging sensations on your skin.)
- Make the filling. In a medium-sized bowl, mix the softened cream cheese, shredded cheddar cheese, garlic powder, onion powder, paprika, and salt until well combined.
- Fill the jalapeños. Scoop the cream cheese mixture into each jalapeño half, smoothing it out with a spoon or butter knife.
- Wrap the mummies. Roll out the crescent dough or puff pastry and cut it into thin strips (about 1/4 inch wide). Wrap each jalapeño popper with the dough, leaving a small space for the candy eyes after baking. The more uneven the wrapping, the spookier your mummies will look!
- Bake. Place the wrapped jalapeños on your prepared baking sheet and bake for 12-15 minutes or until the dough is golden brown and crispy.
- Decorate the mummies. Once out of the oven, let the poppers cool for a few minutes, then press the candy eyeballs into the dough. Now they look like cute little mummies!
- Serve warm and watch them disappear before your eyes!
- Prep Time: 20 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 10
- Calories: 150
