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–+ servings
overhead shot of plate full of wrapped jalapeno poppers made to look like mummies
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Jalapeño Popper Mummies

This spooky Halloween appetizer is perfect for festive parties.
Course Appetizer
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 20 mummies

Equipment

  • Large baking sheet
  • Parchment paper

Ingredients

  • 10 jalapeño peppers (large) about 1 lb.
  • 6 pieces bacon cooked til crispy, crumbled
  • 8 oz. whipped cream cheese or full fat warmed to room temp.
  • 8 oz. shredded cheese Colby jack, Monterey jack or mixed
  • 1/2 tsp garlic powder
  • 1/8 tsp cayenne pepper
  • 1/4 tsp. salt
  • 8 oz. tube crescent dough sheet
  • 20 candy eyeballs

Instructions

  • Preheat oven to 375°F and line a baking sheet with parchment paper.
  • Cook the bacon till it's crispy and allow to cool completely on a plate lined with a paper towel. Crumble into small pieces.
  • Cut the jalapeños in half lengthwise and remove the seeds. Place onto the prepared baking sheet.
  • In a large mixing bowl, combine the whipped cream cheese, shredded cheese, cooked bacon, garlic, cayenne, and salt. Mix thoroughly.
  • Fill each of the pepper halves 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. Leave a small space for the eyes later. Place the wrapped peppers back onto the prepared baking sheet and repeat for all the peppers.
  • Bake at 375°F for 16-20 minutes, or until the dough has puffed up and is golden brown.
  • Attach the eyes, sticking them to the cream cheese mixture.

Notes

If using a block of regular cream cheese, be sure to soften it to room temperature so it mixes easier.