Thrill your taste buds with these Mummy Jalapeno Poppers. The creamy, savory filling goes way beyond plain cream cheese, making this Instagram-worthy appetizer the talk of your Halloween gathering!

A toy skeleton hand holding one of the mummy jalapeno poppers on display on a cutting board.

“Turned out perfect and so cute! Hubby and I fought over the few leftover ones from our family party!”

—Joyce

A Spooky Snack: Mummy Jalapeño Poppers

Jalapeño popper mummies are the perfect mix of creamy, spicy, and buttery, all wrapped up like a mummy, because of course.

If you’re hosting a costume party, having a spooky movie night, or looking to jazz up your snack game, these Halloween jalapeño poppers will disappear faster than you can say “boo.”

Why You’ll Love This Recipe For Jalapeño Mummy Poppers

  • They’re perfectly spooky. With their mummy wraps and candy eyeballs, these poppers are guaranteed to bring Halloween cheer (and maybe a few giggles) to the holiday.
  • Fun to make! It’s a great kitchen project for both kids and adults.
  • So much cheesy goodness. The combination of cream cheese and Monterey Jack cheese makes the most decadent filling for these poppers.
  • They strike the perfect flavor balance. Creamy cheese, spicy peppers, and flaky crescent dough hit all the right notes.
  • They’re endlessly customizable. Keep the jalapeño membranes intact for an extra-spicy version, or if you’d rather skip the spice for your Halloween party completely, use mini bell peppers instead.
  • They’re easy to make ahead. Prep the peppers and wrap them earlier in the day, then pop them in the oven when you’re ready to serve.
Ingredients on a dark surface, including cream cheese, cheese, green chili peppers, a roll of dough, spices and a beaten egg.

What You’ll Need For Jalapeno Popper Mummies

A full recipe card, including exact ingredient amounts, appears at the bottom of this post.

  • jalapeno peppers – You’ll need about 8 to 10 jalapeno peppers, depending on size. These provide the signature spicy kick for the Halloween jalapeno poppers. But, if you’d like a milder version, grab a bag of mini sweet peppers! We’ve tested it extensively with both kinds of peppers, and instructions for using sweet peppers are in the recipe card below.
  • cream cheese – adds a rich and creamy texture while helping cool down the jalapeno’s heat.
  • Monterey Jack cheese – brings a melty goodness to the filling. You can also use mozzarella or cheddar.
  • garlic powder – provides just a touch of garlic flavor without being overpowering.
  • onion powder – adds an onion flavor without having to chop onions.
  • paprika – provides a hint of smokiness and color.
  • salt and pepper – enhances all the other flavors.
  • crescent roll dough – if you can find a package labeled “Crescent Roll Dough Sheet,” that’s ideal, because it doesn’t have any perforations. But if your store only carries classic crescent roll dough, grab that, and we’ll tell you how to make it work below.
  • egg and milk – to make the egg wash that will give the mummies a golden, crispy finish.
  • candy eyeballs – the finishing touch that makes the mummies . . . come to life (or something like that).

How To Make Jalapeño Mummy Poppers

Two photos that show the process of making jalapeno popper mummies, including cutting the jalapenos in half and cleaning them, and filling them with a creamy filling.
  1. PREP. Slice each pepper in half lengthwise and use a small spoon to scoop out all the seeds and membranes. (Gloves are your friend here!).
  2. MIX & FILL. Mash together the cream cheese, Monterey Jack, garlic powder, onion powder, salt, paprika, and black pepper until smooth. Fill each pepper half with some of the cream cheese mixture.
Two photos side by side that show dough cut into thin strips, and peppers filled with cheese and wrapped in the dough strips.
  1. WRAP. Roll out your crescent dough sheet and use a pizza cutter to slice it into thin strips. Wrap 2 to 3 strips around each filled pepper, leaving a little gap near the top for the eyes. Place them cut side up on the baking sheet.
Before and after photos showing Halloween jalapeno poppers before and after baking.
  1. EGG WASH Whisk together the egg and milk, then lightly brush it over each mummy with a pastry brush.
  2. BAKE. Depending on the size of your peppers, baking time will vary. Small ones may take 14 to 16 minutes, while larger peppers could need 26 to 28 minutes.
  3. DECORATE. Let the mummies cool for about 5 minutes before adding two candy eyeballs to each one.
Halloween jalapeno poppers that look like mummies.

Home Chef Tips For Jalapeno Poppers Mummy

  • No crescent dough sheet? Just pinch the perforated seams of a regular crescent roll sheet to seal it up before cutting.
  • Room temp cream cheese is a must for easy mixing.
  • Using mini sweet peppers? You’ll want about 1 pound (roughly 16 peppers), which makes 32 halves. Double the dough, double the eyeballs, and use two pans. Bake for 18 to 22 minutes.
  • If your jalapenos are on the larger side, use 8 jalapenos. If they are on the medium side, use 10 jalapenos. If you are using mini sweet peppers, you may only be able to fill 6 peppers (12 halves).
Jalapeno mummy poppers with candy eyeballs on a wooden cutting board.

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How To Serve Jalapeno Mummies

Jalapeno mummies are best served warm. We don’t necessarily think they need a dipping sauce, but some people like to serve them with marinara sauce, ranch or salsa.

Mummy Jalapeno Poppers Storage

Jalapeno mummies are best enjoyed fresh out of the oven, but if you have any leftovers, you can store them in an airtight container in the refrigerator for up to 2 days.

Reheat in the oven to crisp them up again.

Jalapeno poppers mummies with candy eyeballs.

Jalapeno Popper Mummies FAQs

What makes a jalapeño popper a popper?

A jalapeno popper typically consists of a jalapeno pepper filled with a creamy cheese mixture and then baked or fried until the pepper is tender and the cheese filling is hot and gooey.

How do you get the batter to stick to jalapeno poppers?

While we’re using crescent roll dough here instead of batter, it’s still important to make sure the peppers are dry and not too cold. This will help the dough stick!

How to make jalapeno poppers that aren’t spicy?

To make milder poppers, use mini sweet peppers instead of jalapenos. These peppers have a sweet and mild flavor without any heat.

What is the best sauce for jalapeno poppers?

The best sauce for mummy jalapeno poppers depends on your personal preference, but common options include ranch dressing, marinara, sour cream and salsa.

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Mummy jalapeno poppers with candy eyeballs on a wooden cutting board.

Halloween Jalapeno Poppers Mummy Recipe

Author: Lori Yates
Yield: 16 to 24 jalapeno poppers
Prep: 25 minutes
Cook: 17 minutes
Total: 42 minutes
Thrill your taste buds with these Mummy Jalapeno Poppers. The creamy, savory filling goes way beyond plain cream cheese, making this Instagram-worthy appetizer the talk of your Halloween gathering!
4.8 from 5 ratings
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Ingredients

  • 1 pound jalapeno peppers  (8 to 12 jalapeños depending on size) (or mini sweet peppers, see Notes)
  • 8 ounces cream cheese at room temperature
  • 5 ounces shredded Monterey Jack cheese
  • ¾ teaspoon garlic powder
  • ¾ teaspoon onion powder
  • ¼ teaspoon kosher salt
  • ¼ teaspoon paprika
  • Pinch ground black pepper
  • 1 crescent roll dough sheet without perforations (8 ounces)
  • 1 large egg
  • 1 tablespoon milk
  • 16 – 24 mini candy eyeballs

Instructions

  • Preheat oven to 350 degrees F. Line rimmed baking pan with parchment paper.
  • Cut each pepper in half lengthwise. Use small spoon to remove and discard all seeds and membranes.
  • In medium bowl, use a fork to mash together cream cheese, Monterey Jack, garlic powder, onion powder, salt, paprika and black pepper until well combined.
  • Fill each pepper half with cream cheese mixture.
  • Roll dough sheet out on work surface. Using a pizza cutter, cut dough crosswise into thin strips.
  • Wrap 2 to 3 strips of dough around each pepper half, being sure to leave a space near the top for the eyes. Place wrapped peppers, cut side up, on prepared baking pan.
  • In small bowl, whisk egg and milk until smooth. Use small pastry brush to lightly brush wrapped peppers with egg wash.
  • Transfer to oven and bake until peppers are tender and dough is golden brown. Baking time will depend on how large the peppers are. Small peppers may bake in 14 to 16 minutes, while large peppers may need 26 to 28 minutes.
  • Allow the poppers to cool for 5 minutes, then place two eyeballs on each popper. Serve warm.

Notes

  • If you cannot find a crescent roll dough sheet without perforations, just make sure to seal the perforations by pressing them together with your fingers before cutting into strips.
  • Make sure your cream cheese is at room temperature. This ensures that the cream cheese mixture will not have clumps of cream cheese and everything will be evenly distributed throughout the mixture.

To Substitute Mini Sweet Peppers:

  • You will need 1 pound of mini sweet peppers, which should be about 16 peppers (which will make 32 pieces to eat).
  • You will need 2 rimmed baking pans, 2 packages of crescent sheet dough, and 64 candy eyeballs. The filling amount as written in the recipe above will be fine, as the peppers are smaller than jalapenos.
  • Bake 18 to 22 minutes or until peppers are tender and dough is golden brown.
Serving: 1popper, Calories: 139kcal, Carbohydrates: 7g, Protein: 4g, Fat: 11g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.001g, Cholesterol: 33mg, Sodium: 250mg, Potassium: 52mg, Fiber: 0.2g, Sugar: 2g, Vitamin A: 366IU, Vitamin C: 8mg, Calcium: 84mg, Iron: 0.3mg
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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