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Add a touch of Halloween to a classic with these spooky jalapeno popper mummies – they’re easy to make and fun to eat!
A Spooky Twist!
We love to get creative with our Halloween festivities (Halloween Pizza and Mummy Hot Dogs are especially popular at our house).
We wanted to add a few more spooky twists to the menu and decided to turn our classic appetizer of Jalapeno Poppers into mummies! And we are so glad we did because the crescent dough strips not only add a delicious layer to the poppers but made them so adorable.
This Halloween appetizer is the perfect combination of spicy and cheesy and is so easy to make. Get creative and have fun bringing these mummies to life!
WHY WE LOVE IT:
- Adorable. With candy eyes and a flaky wrap, they look just as good as they taste!
- Easy to make. This easy appetizer requires minimal ingredients and only a few simple steps.
- Halloween-themed treat. They are perfect for Halloween parties or as a spooky snack for your trick-or-treaters.
Ingredients
PREP TIME: 25 minutes
COOK TIME: 15 minutes
- 1 (8-ounce) package cream cheese, softened
- 1 cup shredded Mexican cheese – or cheddar cheese, Pepper Jack cheese, Colby Jack or Monterey Jack cheese
- ½ teaspoon onion powder
- ½ teaspoon garlic salt with parsley flakes
- dash of chili powder
- 10 jalapeño peppers, halved and seeded – For less heat remove all seeds and membrane, for more heat leave some in. Wear gloves and do not touch your eyes or face.
- 1 (12-ounce) can crescent rolls
- 1 egg
- 1 tablespoon water
- candy eyeballs
How to Make Jalapeno Popper Mummies
- PREP. Preheat oven to 375°F. Line the baking sheet with parchment paper.
- FILLING. In a medium bowl, mix 8 ounces softened cream cheese, 1 cup Mexican cheese, ½ teaspoon onion powder,½ teaspoon garlic salt, and a dash of chili powder until combined and smooth.
- ASSEMBLE. Spoon a few tablespoons of the cream cheese mixture into each of the pepper halves.
- Unroll the 12-ounce can of crescent rolls onto a large cutting board and divide it into 2 triangles, making a rectangle by pushing the perforations together. Do this for the remaining 6 triangles to make 4 rectangles. Using a pizza cutter, cut each triangle of crescent roll dough into 10 pieces lengthwise, for a total of 40 pieces of dough.
- Wrap thin strips of dough twice around each pepper to look like “bandages” making sure to stretch the crescent dough slightly as you wrap the jalapeño half. Be sure to leave room towards the top of the pepper to add eyeballs.
- Place peppers onto an ungreased cookie sheet, cut side up.
- BAKE. Make an egg wash in a small bowl by combining 1 egg and 1 tablespoon water. Brush onto the tops of the peppers. Bake for 14-16 minutes, or until golden brown on top.
- Add candy eyes in the open space for the face and serve warm.
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Jalapeno Popper Mummies
Ingredients
- 1 (8-ounce) package cream cheese, softened
- 1 cup shredded Mexican cheese
- ½ teaspoon onion powder
- ½ teaspoon garlic salt with parsley flakes
- dash of chili powder
- 10 jalapeno peppers, halved and seeded
- 1 (12-ounce) can crescent rolls
- 1 egg
- 1 tablespoon water
- candy eyeballs
Instructions
- Preheat oven to 375°F.
- In a medium bowl, mix cream cheese, Mexican cheese, onion powder, garlic salt, and chili powder until combined and smooth.
- Spoon a few tablespoons of this mixture into each of the pepper halves.
- Unroll the crescent rolls onto a large cutting board and divide into 2 triangles, making a rectangle by pushing the perforations together. Do this for the remaining 6 triangles to make 4 rectangles. Using a pizza cutter, cut each triangle into 10 pieces lengthwise, for a total of 40 pieces of dough.
- Wrap strips of dough twice around each pepper to look like “bandages” making sure to stretch the dough slightly as you wrap the pepper. Be sure to leave room towards the top of the pepper to add eyeballs.
- Place peppers onto ungreased cookie sheet, cut side up.
- Make egg wash in a small bowl by combining the egg and water and brushing onto the tops of the peppers.
- Bake for 14-16 minutes, or until golden brown on top.
- Add eye balls in the space for the face and serve warm.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Removing the ribs and seeds from the jalapeno and adding cheese lessens the spice level. If you like the heat, leave the membrane and seeds in or mix in some red pepper flakes.
Prepare them a day ahead of time, but do not bake. Instead, place them on a plate and cover with plastic wrap. Bake before serving.
Store the poppers in an airtight container in the refrigerator for 1-2 days, or place in a freezer-safe container or bag and store in the freezer for up to 2 months.
