Mummy Jalapeno Poppers

Mummy Jalapeno Poppers are stuffed with a savory cream cheese and Monterey Jack filling, wrapped in crescent dough, and baked until golden for a fun Halloween appetizer.

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

—Joyce

How These Mummy Jalapeno Poppers Got An Upgrade

I originally made these mummy jalapeno poppers with candy eyeballs, because that’s what you do when you’re trying to turn a jalapeno into a mummy, right? But candy on top of a savory, spicy, cheesy popper always felt a little weird to me. In fact, the more I made these over the years, the more grossed out I was by this combination.

So now we use whole black peppercorns for the eyes. They soften and mellow as the poppers bake, and the entire appetizer stays savory from start to finish. If biting into a (softened) peppercorn still isn’t your thing, tiny pieces of black olive work, too.

The other thing I won’t compromise on is the filling. Plain cream cheese gets the job done, but cream cheese plus Monterey Jack, garlic powder, onion powder and paprika makes these taste like something I’d go back for seconds of at a Halloween party. Wrap everything in strips of buttery crescent dough, bake until golden, and you’ve got mummified jalapeno poppers that deliver on the gimmick AND the food part.

Jalapeno Mummy Poppers Ingredients

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

• jalapeno peppers – you’ll need 1 pound, which is usually 8 to 12 peppers depending on their size. We’ve made this fun recipe with both jalapenos and mini sweet peppers, so if you’re feeding kids or anybody who doesn’t enjoy spicy food, the sweet pepper version absolutely works.
• cream cheese and Monterey Jack cheese – a lot of jalapeño poppers stop at cream cheese, but Monterey Jack gives our filling more actual cheese flavor and a softer, meltier texture.
• garlic powder, onion powder and paprika – these pantry spices turn plain cream cheese into a savory filling without making you chop anything.
• kosher salt and black pepper – the cheese needs seasoning just like everything else does.
• Crescent Dough Sheet – if you see the package specifically labeled “Crescent Dough Sheet,” grab it. It doesn’t have perforations, which makes cutting long, skinny mummy bandages much easier. Regular crescent rolls work, too. Just pinch the perforations on the dough closed first.
• egg and milk – whisk these together for an egg wash. It gives the crescent dough better browning so the mummies come out golden instead of pale and doughy-looking.
• black peppercorns – these are our new favorite mummy eyes because they keep a savory appetizer SAVORY (candied eyes just taste weird). They soften and mellow in the oven. For softer eyes, use tiny pieces of black olive instead.
• sweet chili sauce – optional, but the sweet-spicy combination works especially well with the creamy cheese and jalapenos.

How To Make Jalapeno Popper Mummies

1. PREP. Cut the jalapenos in half lengthwise, then use a small spoon to remove all of the seeds and membranes. Gloves are never a bad idea when you’re cleaning a pound of jalapenos.

2. MIX. Mash the cream cheese, Monterey Jack, garlic powder, onion powder, salt, paprika and a pinch of black pepper together until well combined.

3. FILL. Divide the cream cheese mixture between the pepper halves. Use a butter knife or small spatula to spread it into the peppers without piling the filling too high above the edges.

4. CUT. Roll the crescent dough sheet out onto a clean work surface. Use a pizza cutter to cut it crosswise into 1/4-inch-wide strips. If you’re working with regular perforated crescent dough, pinch all of those seams closed before cutting.

5. WRAP. Wind 2 to 3 dough strips around each stuffed pepper. Don’t worry about making every mummy identical. In fact, they look better when they’re not. Just leave an open space near the top for two eyes.

6. BRUSH + ADD EYES. Arrange the peppers cut side up and about 1 inch apart on a parchment-lined baking sheet. Whisk the egg and milk together and lightly brush the dough with the egg wash. Press two peppercorns into the open space on each mummy.

7. BAKE. Bake at 350 degrees F until the peppers are tender and the crescent dough is golden brown. Small peppers may need only 14 to 16 minutes, while big jalapenos can take 26 to 28 minutes. Trust what the peppers and dough look like more than the clock.

8. SERVE. Let the jalapeño popper mummies cool for 5 minutes, then serve them warm with sweet chili sauce, if you’d like.

Mummy Jalapeno Poppers Recipe Variations

• SPICIER MUMMIES – Leave a little of the jalapeno membrane intact if you want more heat. Just know that individual jalapenos can vary quite a bit, so this method is less predictable.
• MILD MUMMIES – Use mini sweet peppers instead of jalapenos for a completely mild version. This is our choice when we know spice-averse snackers will be at the party.
• BLACK OLIVE EYES – Cut black olives into very small pieces and use them instead of peppercorns if you prefer a softer eye.

Make Ahead, Storage And Reheating

• Make Ahead: Assemble the stuffed and wrapped jalapeno mummies earlier in the day and arrange them on the parchment-lined baking sheet. Refrigerate uncovered until chilled, then cover and keep refrigerated until you’re ready to bake. Wait to brush with egg wash until just before they go into the oven.
• Refrigerate: Jalapeno popper mummies are best the day they’re made, but leftovers can be refrigerated for up to 2 days. Place them in the refrigerator uncovered until completely chilled, then transfer to an airtight container or cover them tightly.
• Reheat: Reheat the poppers in a 350 degree F oven until warmed through and the crescent dough has crisped again. The microwave will warm them, but the dough will get soggy, so that’s a trade I don’t particularly recommend.
• Freeze: I don’t recommend freezing these. The cream cheese filling and baked crescent dough both lose some of their original texture after freezing and thawing. They’re much better made fresh or prepped earlier the same day.

These are also perfectly good served at room temperature. If you’re setting them out for a party, they can sit for about 30 to 45 minutes and still taste great.

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