Jalapeño Popper Mummies (Easy Recipe)

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These spooky jalapeño popper mummies are the perfect Halloween appetizer. All the flavors of a classic jalapeño popper are dressed up with a festive (and adorable) mummy makeover.

I love the way the cream cheese filling balances perfectly with the not-so-scary heat from jalapeño peppers. If you grow your own peppers in the garden, you’ll notice a much better flavor and significantly more heat. Crispy bacon adds a smoky crunch to these poppers while the crescent dough adds a nice flaky crust that keeps all the fillings inside.

Why you’ll love this recipe

• These are perfect for entertaining and easy to make. They can be prepared ahead of time and popped into the oven when guests arrive.
• The combination of textures and flavors make each bite extra satisfying while the presentation is a true conversation starter.
• The recipe can be customized to your liking. Try making them without bacon, mixing up the type of cheese, or adding additional spices.
• This is a fun way to use up an abundance of jalapeño peppers from the garden.

Looking for a classic jalapeño popper recipe? Try our jalapeño poppers here.

Ingredients

• Large jalapeños – Choose peppers that are uniform in size for the best presentation. You’ll need about a pound for this recipe. Slice them in half and remove all the seeds.
• Bacon – This is optional, but we like adding it for the smoky flavor and crispy texture. You can cook the bacon ahead of time to safe time.
• Whipped cream cheese – You can also use full fat cream cheese, warmed to room temperature. The whipped version makes for a light and fluffy texture.
• Shredded cheese – We use colby jack, but other cheeses like cheddar work just as well.
• Salt & Spices – For this recipe, we use garlic powder and cayenne pepper for a little extra kick. A little goes a long way.
• Crescent dough sheet – This creates the mummy wrapping effect. I like the tube version over the pre-cut triangles.
• Candy eyeballs – These are the finishing touch that brings the mummies to life. Typically, you can find them in the baking aisle or at craft stores.

How to Make Jalapeño Popper Mummies

Preheat oven to 375°F and line a baking sheet with parchment paper to prevent sticking. Set aside.

Cook the bacon until crispy using your desired method (pan fried, baked, etc.). Crumble into small pieces and allow to cool on a plate lined with a paper towel to allow excess grease to drain off.

In a medium mixing bowl, combine the whipped cream cheese, shredded cheese, cooked bacon, garlic, cayenne and salt.

Fill each of the jalapeño halves (seeds removed) with about 2 tablespoons of the cream cheese mixture. Place onto the prepared baking sheet.

Unroll the crescent dough sheet and use a pizza cutter or sharp knife to cut the dough into thin strips. Wrap 1-2 strips around each filled jalapeño, leaving a little open space to place the eyes later. Repeat with all the peppers.

Bake at 375°F for 15-20 minutes, or until the dough has puffed up and is golden brown. Attach eyes to the tops of each pepper so they stick to the cream cheese mixture.

Storage and Serving

These jalapeño popper mummies are best served warm, straight from the oven when the dough is crispy and the filling is hot and soft. They make for a great appetizer and pair well with spooky cocktails or soda.

Leftovers should be refrigerated for 3-4 days, but note that the dough will not be quite as crispy as when they are fresh. Reheat at 375°F for 6-8 minutes or until heated through.

Avoid microwaving as this will make the dough soggy. The oven reheating method helps restore some of the original crispiness. You can also use an air-fryer.

Serve on a spooky Halloween platter alongside ranch or blue cheese for dipping.

Recipe Tips

• Wear gloves when handling hot peppers to avoid getting the spicy oils on your hands.
• Make sure the bacon is completely cooled and drained before mixing into the cream cheese mixture, or it may become runny.
• Don’t wrap the dough strands too tightly around the peppers, as they will expand a bit when they bake.
• For extra crispy golden brown mummies, use an egg wash on the dough just before baking.
• Use homegrown peppers for the best flavor and spice.

Can I make these ahead of time? Yes, you can assemble the mummies completely (without the eyes) and refrigerate for up to 24 hours before baking. Add a few extra minutes to the baking time if you make them ahead.

Can I make these less spicy? For a less spicy version, be sure to remove all seeds and membranes from the jalapeños. You can also omit the cayenne pepper from the filling.

What if I can’t find candy eyeballs? You can make eyes using small pieces of mozzarella cheese with tiny black pepper dots, or use mini marshmallows with chocolate chip pieces.

Can I use different cheese? Yes, cheddar, mozzarella, monterey jack, or a fiesta blend all work well. Choose cheeses that melt nicely and complement the jalapeño flavor.

Can I make these without bacon? The mummies are still tasty without bacon. Try adding some chopped green onions or herbs to the filling for extra flavor.

How do I know when they’re done? The dough should be golden brown and puffed up, and the filling should be bubbly. The jalapeños should be tender but not mushy.

Can I use puff pastry instead? Yes, puff pastry works as a substitute for crescent dough, though it will create a slightly different texture and appearance. Cut it into thin strips just like the crescent dough.