Mummy Jalapeño Poppers

Why You’ll Love This Recipe

I love this recipe because it takes the classic jalapeño popper and gives it a playful, seasonal twist. The cream cheese filling is rich and cheesy, the jalapeños add just the right kick of heat, and the crescent roll wrapping makes them crisp and golden. They look impressive but are simple to make—and always disappear quickly from the appetizer table.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

5 fresh jalapeños
8 ounces cream cheese, softened
1 cup cheese (Parmesan, cheddar, or pepper jack all work)
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon garlic powder
1 tube crescent roll sheet
Candy eyes (or use ketchup/olive slices for eyes)

Directions

1. I preheat the oven to 375°F (190°C).

2. I slice the jalapeños in half lengthwise and remove the seeds.

3. In a bowl, I combine the softened cream cheese, shredded cheese, salt, pepper, and garlic powder until smooth.

4. I spoon the mixture into the jalapeño halves, slightly overfilling them so the filling peeks out.

5. I unroll the crescent dough sheet and cut it into thin ½-inch strips.

6. I wrap each filled jalapeño with dough strips, leaving small gaps to resemble mummy bandages.

7. I place the wrapped poppers on a baking sheet and bake for 10–12 minutes, or until golden brown.

8. Once baked, I let them cool for a minute before adding candy eyes—or dots of ketchup or olives as “eyes.”

9. I serve them warm, when the filling is gooey and delicious.

Servings and timing

This recipe makes 10 mummy poppers (from 5 whole jalapeños). It takes just 10 minutes to prep and 10 minutes to bake, for a total of 20 minutes start to finish.

Variations

• Switch up the cheese: I sometimes use pepper jack for extra spice or mozzarella for a gooier melt.

• Make them milder: I swap jalapeños for mini sweet peppers if I’m serving kids or guests who don’t love heat.

• Add protein: A bit of crumbled bacon or sausage mixed into the filling makes these even heartier.

• Different eyes: Instead of candy eyes, I use sliced black olives, mustard, or even little dots of sriracha.

• Air fryer option: I cook them at 350°F (175°C) for 6–8 minutes until golden and bubbly.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 2 days. To reheat, I bake them at 350°F for about 5–7 minutes until warmed through. I avoid microwaving, since it makes the crescent dough soft instead of crisp. These are best served fresh out of the oven.

FAQs

Can I make these ahead of time?

Yes, I often stuff and wrap the jalapeños earlier in the day, then bake them right before serving so they’re hot and fresh.

Do I have to peel the jalapeños?

No, I leave the skins on—they soften during baking and help hold everything together.

Can I freeze these?

I don’t recommend freezing once baked, but I’ve prepped the stuffed, wrapped jalapeños and frozen them unbaked. I bake them straight from frozen, adding a few extra minutes.

What if I don’t like spicy food?

I swap in mini bell peppers—they’re colorful, sweet, and just as delicious.

Can I use crescent roll triangles instead of a sheet?

Yes, I just press the seams together and then cut into strips for wrapping.

Conclusion

These Mummy Jalapeño Poppers are a spooky-cute way to serve a crowd-pleasing appetizer. I love how the cheesy filling pairs with the heat of the jalapeños and the flaky crescent wrapping. Fun to look at and even more fun to eat, they’re guaranteed to be a hit at any Halloween celebration.

Mummy Jalapeño Poppers

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These spooky Halloween appetizers are stuffed with cream cheese, wrapped in crescent roll “bandages,” and finished with candy eyes for a fun party bite.

• Author: Sarah
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 10 servings
• Category: Appetizer, Halloween Snacks
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

5 fresh jalapeños

8 oz cream cheese, softened

1 cup cheese (Parmesan, cheddar, or pepper jack)

½ tsp salt

¼ tsp black pepper

½ tsp garlic powder

1 tube crescent roll sheet

Candy eyes (or ketchup/olives for eyes)

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Instructions

Preheat oven to 375°F (190°C).

Slice jalapeños in half lengthwise and remove seeds.

In a bowl, mix cream cheese, cheese, salt, black pepper, and garlic powder.

Spoon filling into each jalapeño half, slightly overfilling.

Cut crescent roll sheet into ½-inch strips. Wrap each jalapeño half to resemble a mummy, leaving small gaps for eyes.

Place on a baking sheet and bake until golden brown (about 10 minutes).

Remove from oven, add candy eyes (or ketchup/olive eyes). Serve hot.

Notes

Best served warm and fresh from the oven.

Try mixing cheeses for more flavor.

Use gloves when handling jalapeños to avoid irritation.

Candy eyes are fun for kids, but olives or dots of ketchup make a great savory alternative.