Jalapeno Mummies
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!
“Turned out perfect and so cute! Hubby and I fought over the few leftover ones from our family party!”
—Joyce
These Halloween Jalapeno Poppers are so Spooky Fun!
These Mummy Jalapeno Poppers are actually a recipe that has been around here for years, as part of my epic Halloween food ideas platter.
But they’re so cute that I thought they deserved their own spotlight today!
These jalapeno popper mummies are a playful twist on classic jalapeno poppers that will thrill your taste buds and add a ghoulish charm to your Halloween spread.
Why You Will Love Jalapeno Mummy Poppers
- 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.
- Adaptable to different taste buds. There’s other options besides jalapenos for those who’d like a milder bite. More info below!
What You’ll Need For Jalapeno Popper Mummies
- 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!
- 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 I’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 Mummy Jalapeno Poppers
1. PREP PEPPERS. Cut peppers in half lengthwise and scoop out seeds and membranes.
2. FILL. In a medium bowl, stir together the cream cheese, Monterey Jack cheese and dried spices. Fill the pepper halves with the cream cheese mixture.
3. CUT. Roll out the crescent roll dough sheet and use a pizza cutter to cut it into thin strips.
4. WRAP. Wrap a few strips of dough around each pepper half. Be sure to leave a small space near the top for eyes.
5. BRUSH. Whisk the egg and milk together and use a small pastry brush to lightly brush poppers with the egg wash.
6. BAKE. Transfer to oven and bake until dough is golden brown. Allow the poppers to cool for a few minutes and then place two eyes on each popper.
How to Serve Jalapeno Mummies
Jalapeno Mummies are best served warm. I don’t necessarily think they need a dipping sauce, but some people like to serve them with marinara sauce, ranch or salsa.
Home Chef Tips for Jalapeno Poppers Mummy
- 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.
- 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).
- 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.
WANT TO SAVE THIS RECIPE?
Enter your email below and we'll send it to your inbox.
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 so they can crisp up again.
Jalapeno Popper Mummies FAQs
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.
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!
To make milder poppers, use mini sweet peppers instead of jalapenos. These peppers have a sweet and mild flavor without any heat.
The best sauce for mummy jalapeno poppers depends on your personal preference, but common options include ranch dressing, marinara, sour cream and salsa.
More Foxes Love Lemons Favorites
Halloween Jalapeno Poppers Mummy Recipe
Ingredients
- 8 – 10 jalapeno peppers
- 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
- 32 – 40 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, stir together cream cheese, Monterey Jack cheese, garlic powder, onion powder, salt, paprika and black pepper until well combined.
- Fill each jalapeno half with cream cheese mixture.
- Roll crescent 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 jalapeno half, being sure to leave a space near the top for the eyes. Place wrapped jalapenos, cut side up, on prepared baking pan.
- In small bowl, whisk egg and milk until smooth. Use small pastry brush to lightly brush poppers with egg wash.
- Transfer to oven and bake 13 to 15 minutes or until dough is golden brown.
- 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.
- 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).
- 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.
Turned out perfect and so cute! Hubby and I fought over the few leftover ones from our family party!
I absolutely LOVE to hear that, Joyce. I’m so glad they were a hit!