Mummy Jalapeño Poppers
Cheesy, spicy, and wrapped up like little mummies! 🌶️ These Mummy Jalapeño Poppers disappear from the Halloween table in minutes.
Jalapeño halves get stuffed with a cream cheese and cheddar filling seasoned with garlic powder and smoked paprika, then wrapped in thin strips of crescent dough.
Two candy eyeballs on each one, and your mummies are ready to party.
Why You’ll Love It
- Spooky and cute. The candy eyes peeking out get everyone.
- Makes 24. Perfect for a party platter.
- Cheesy filling. Cream cheese and cheddar with a little smoky paprika.
- Easy wrap. Store-bought crescent dough makes the bandages.
- Adjustable heat. Removing the seeds and membranes keeps them milder.
Ingredients You’ll Need
- Jalapeño peppers: Halved with the seeds and membranes removed.
- Cream cheese and cheddar: The creamy, cheesy filling.
- Garlic powder, smoked paprika and salt: To season the filling.
- Refrigerated crescent dough: Cut into thin strips for the mummy wraps.
- Candy eyeballs: Two per popper.
You’ll find the exact amounts and steps in the printable recipe card below.
How to Make It
Heat the oven and line a baking sheet with parchment. Mix the cream cheese, cheddar, garlic powder, smoked paprika and salt until smooth and spoon it into the jalapeño halves. Unroll the crescent dough, press the seams together and cut it into 24 thin strips. Wrap each popper with a strip, crisscrossing it and leaving little gaps so the filling peeks through like a mummy’s face. Bake until the dough is deep golden and the cheese bubbles at the edges. Let them cool a few minutes, press two candy eyeballs onto each one, and serve them warm.
Tips for the Best Mummy Jalapeño Poppers
- Wear gloves. Jalapeños can sting your hands when you seed them.
- Mound the filling. A little extra filling makes a better mummy face.
- Press the seams. Seal the crescent dough seams before cutting strips.
- Leave gaps. Let some filling peek through for the face.
- Eyes go on last. Add them after the poppers cool a few minutes.
Team mild or team spicy, how hot do you like your poppers? 🌶️
Mummy Jalapeño Poppers
Ingredients
Equipment
Method
- Preheat oven to 375°F. Line a baking sheet with parchment.
- In a bowl, mix the cream cheese, cheddar, garlic powder, smoked paprika, and salt until smooth. Spoon the filling into each jalapeño half, mounding slightly.
- Unroll the crescent dough and press the seams together. Cut into 24 thin strips.
- Wrap each filled jalapeño half with a dough strip, crisscrossing and leaving small gaps so the filling peeks through like a mummy’s face.
- Bake 12–15 minutes until the dough is deep golden and the cheese bubbles at the edges.
- Cool 5 minutes, then press 2 candy eyeballs onto the exposed filling of each popper. Serve warm!
Notes
- Leave small gaps in the dough wrap so the filling peeks through for the face.
- Add the candy eyes after a 5-minute cool.
