Are you looking for the ultimate fun, spooky, and unbelievably delicious appetizer to serve at your next Halloween party? A savory, cheesy, and spicy treat that is so cute and creative, it will be the undisputed star of the show? These incredible, super-easy “Mummy” Jalapeño Poppers are the perfect festive bite! We’re talking a classic, spicy jalapeño, stuffed with a creamy, cheesy bacon filling, and all wrapped up in flaky, buttery crescent roll “bandages” with two little eyes peeking out.
This isn’t just a recipe; it’s a guide to your new favorite Halloween tradition. We’ll show you the simple secrets to creating these spooky snacks using just a handful of store-bought shortcuts and pantry staples. Perfect for a Halloween party, a game day gathering, or a fun appetizer for a festive dinner, these mummy poppers are a must-make for the spooky season.
Table of Contents
Table of Contents
Recipe Overview: The Ultimate Fun & Spooky Halloween Appetizer
What makes these Mummy Jalapeño Poppers so spectacularly fun is their brilliant, easy-to-make design and their classic, crowd-pleasing flavor. This recipe is a masterpiece of festive comfort food. The “mummy” is a fresh jalapeño, which is hollowed out and filled with a classic, rich, and savory popper filling of crispy bacon, cream cheese, and shredded cheese. The filled peppers are then wrapped in thin strips of convenient, store-bought refrigerated crescent dough to create the most incredible, flaky, buttery, and golden-brown “bandages.” The final, adorable touch is a pair of simple “eyes” made from a dab of cream cheese and a tiny piece of a black olive.
| Metric | Time / Level |
| Total Time | 45 minutes |
| Active Prep Time | 20 minutes |
| Difficulty Level | Easy |
| Servings | 20 poppers |
The Mummy’s Tomb: The Essential Ingredients
This iconic party treat uses just a handful of smart shortcuts and pantry staples to create its signature spooky look and delicious flavor.
- The Jalapeños: The spicy, delicious vessel for our creamy filling! For the best result, look for medium to large-sized jalapeños that are firm and smooth.
- The Creamy Bacon Filling:
- A classic and completely irresistible combination of crispy, salty bacon, rich and tangy, room temperature cream cheese, and a gooey, melty Cheddar Jack cheese blend.
- The “Bandages” (The Shortcut Superstar!):
- Refrigerated Crescent Dough: This is the key to an incredibly easy and impressive treat! A tube of your favorite brand of store-bought, refrigerated crescent roll dough makes a wonderfully flaky, buttery, and golden-brown pastry with zero extra work.
- The “Eyes”:
- A tiny dab of cream cheese and a miniscule, punched-out piece of a black olive are the secrets to the super cute and spooky, wide-eyed look!
Jalapeño 101: How to Handle the Heat
The number one, non-negotiable rule when you are working with fresh jalapeños is to wear gloves! The oils in the peppers (capsaicin) can cause a very unpleasant burning sensation on your skin, especially if you touch your eyes afterward.
- To Control the Spiciness: Most of the heat in a jalapeño resides in the white membranes (or “ribs”) and the seeds. For a milder popper, be sure to use a small spoon to scrape out and discard all of the seeds and the white pith. For a spicier result, you can leave a little of the membrane intact.
Step-by-Step to the Best Mummy Jalapeño Poppers
This fun and festive treat is incredibly simple to prepare.
Step 1: Make the Creamy Bacon Filling
Step 1: First, preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
Step 2: Place your 4 slices of chopped bacon in a medium skillet and set it over a medium heat. Cook, stirring occasionally, for about 10 minutes, until the bacon is browned and crisp. Use a slotted spoon to transfer the crispy bacon to a paper towel-lined plate.
Step 3: In a medium bowl, mix together the cooked bacon, the 6 ounces of room temperature cream cheese, the 1 1/2 cups of finely shredded Cheddar Jack cheese, the 2 thinly sliced scallions, the 1 finely grated clove of garlic, and 1/4 teaspoon of salt until everything is well combined.
Part 2: Prepare the Jalapeños and Wrap Your Mummies
Step 1: Wearing gloves, carefully slice your 10 jalapeños in half lengthwise, keeping the stem intact on each half. Use a small spoon to scoop out all the seeds and the membranes.
Step 2: Fill each of your 20 jalapeño halves with the prepared cream cheese mixture.
Step 3: Unroll your tube of crescent rolls onto a cutting board and cut each rectangle lengthwise into 10 thin strips.
Step 4 (The Fun Part!): Wrap each of your filled jalapeño halves with 2 of the dough strips to resemble mummy bandages, leaving a small gap near the wider, stem end for the eyes.
Step 5: Arrange the wrapped jalapeños on your prepared baking sheet. In a small bowl, whisk your 1 large egg, and then use a pastry brush to brush the tops of the dough strips with the beaten egg. This is the secret to a beautiful, deep golden-brown, and shiny finish!
Step 6: Bake for 13 to 18 minutes, until the crescent dough is golden brown and the filling is hot and bubbly.
Part 3: Give Your Mummies Some Eyes!
Let the mummy poppers cool slightly for a few minutes. Pipe two small mounds of your remaining 1 tablespoon of cream cheese on the “head” of each mummy. Press one of your tiny, punched-out olive “pupils” onto each of the cream cheese mounds. Serve right away!
Mummy Jalapeño Poppers (The Perfect Halloween Appetizer!)
A festive and fun recipe for ‘Mummy Jalapeño Poppers,’ a perfect savory appetizer for a Halloween party. This dish features fresh jalapeño halves filled with a rich and creamy mixture of cream cheese, shredded Cheddar Jack, crispy bacon, and scallions. Strips of refrigerated crescent roll dough are then wrapped around the stuffed peppers to look like mummy bandages. After being brushed with an egg wash and baked until golden brown, the ‘mummies’ are decorated with spooky ‘eyes’ made from dabs of cream cheese and tiny rounds of black olive.
Ingredients
- 4 slices bacon, chopped
- 6 ounces cream cheese, at room temperature, plus 1 heaping tablespoon for eyes
- 1 1/2 cups finely shredded Cheddar Jack cheese
- 2 scallions, thinly sliced
- 1 clove garlic, finely grated
- Kosher salt
- 10 medium to large jalapeños, halved lengthwise with stems intact, and seeded
- One 8-ounce tube refrigerated crescent rolls
- 1 large egg, beaten
- 4 to 5 black olives
Instructions
- Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
- In a medium skillet over medium heat, cook the chopped bacon for about 10 minutes, until browned and crisp. Transfer the bacon to a paper towel-lined plate.
- In a medium bowl, mix the cooked bacon with 6 ounces of cream cheese, the Cheddar Jack cheese, scallions, grated garlic, and 1/4 teaspoon of salt until well combined.
- Fill each jalapeño half with the cream cheese mixture, leveling the surface.
- Unroll the crescent roll dough and press the perforations to seal. Cut each rectangle lengthwise into 10 thin strips.
- Wrap each stuffed jalapeño half with 2 of the dough strips to resemble mummy bandages, leaving a small space for the eyes.
- Arrange the wrapped jalapeños on the prepared baking sheet and brush the dough strips with the beaten egg.
- Bake for 13 to 18 minutes, until the dough is golden brown and the filling is hot.
- Decorate the Eyes: While the poppers bake, use a small round piping tip to punch out 40 tiny rounds (‘pupils’) from the black olives.
- Let the baked poppers cool for a few minutes. Pipe two small mounds of the remaining 1 tablespoon of cream cheese on each mummy for the ‘whites’ of the eyes, and press an olive ‘pupil’ onto each one. Serve right away.
Notes
- This is a creative and festive appetizer that is very easy to make using store-bought crescent roll dough.
- The crisscrossing strips of dough are key to creating the ‘mummy bandage’ look.
- Leaving the stems on the jalapeños gives the ‘mummies’ a little handle and adds to their appearance.
For more recipe follow my pinterest account
Storage and Make-Ahead Tips
These Mummy Jalapeño Poppers are the perfect make-ahead party food!
- Make-Ahead: For a super-fast and impressive party snack, you can prepare and fully assemble the raw, wrapped mummies on your baking sheet up to 24 hours in advance. Simply cover the baking sheet tightly with plastic wrap and store it in the refrigerator until you are ready to bake them.
- Storage: Store any leftover baked poppers in an airtight container in the refrigerator for up to 3 days.
Frequently Asked Questions (FAQs)
Q1: What is the absolute, number one secret to handling jalapeños without burning my hands?
The most important rule is to wear disposable gloves. The natural oils in the jalapeños, called capsaicin, can cause a very unpleasant and long-lasting burning sensation on your skin, especially under your fingernails.
Q2: Can I make these mummy poppers ahead of time for a party?
Yes, this is a perfect make-ahead appetizer! You can fully assemble the unbaked mummies on a baking sheet, cover them tightly, and keep them in the refrigerator for up to 24 hours. When your party starts, you can simply pop them in the oven so they are served hot and fresh.
Q3: Can I make these in an air fryer?
Yes, an air fryer is a fantastic way to make these! Simply preheat your air fryer to 375°F (190°C). Place the assembled poppers in a single layer in your air fryer basket. You will likely need to work in batches. Cook for about 8-10 minutes, until the crescent dough is a deep golden brown and crispy.
Q4: How can I make my jalapeño poppers less spicy?
The key to controlling the heat level is to be very thorough when you are removing the seeds and the membranes. Most of the heat in a jalapeño resides in the white pithy membranes that hold the seeds. By using a small spoon to scrape out and discard all of the seeds and every last bit of the white pith, you will be left with a much milder pepper.
Q5: Can I make these vegetarian?
Of course! To make a delicious and cheesy vegetarian version, you can simply omit the bacon from the cream cheese filling.