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Jalapeno Popper Mummies are creamy, bacon loaded jalapeno poppers wrapped in crescent dough bandages with googly candy eyes, and when I set a tray out at our *Halloween movie night* Maddie and Lizzie could not stop giggling before every bite. If your crew loves our mummy dogs, these are the spicy, grown up cousin your party spread needs.
They look spooky-adorable but taste like a classic bacon jalapeno popper straight from the oven.
Jalapeno Popper Mummies Quick Look
- 🕒 Prep Time: 30 minutes
- 🌡️ Cook Time: 15 minutes
- ⏳ Total Time: 45 minutes
- 🍽️ Serving: 16 pieces
- ⚡ Calories: 111kcal
- 🌶️ Flavor Profile: Creamy, smoky bacon popper filling with mild jalapeno heat and buttery dough
- ✋ Difficulty: Easy, a wrap and bake party snack like our mummy pretzel dogs
Quick Answer
Halve and seed jalapenos, fill them with a mixture of cream cheese, shredded cheese, bacon bits, parsley, and garlic powder, then wrap each one in thin strips of crescent roll dough. Bake the Jalapeno Popper Mummies at 350 degrees for about 15 minutes until golden, then press on candy eyes and serve warm.
Jump to:
- Jalapeno Popper Mummies Quick Look
- Quick Answer
- Why This Recipe Works
- Why You’ll Love This Recipe
- Key Ingredients
- Variations and Substitutions
- How to Make Jalapeno Popper Mummies
- Recipe Tips & Tricks
- Serving Ideas and Suggestions
- Jalapeno Popper Mummies FAQs
- Other Recommended Halloween Party Recipes
- Jalapeno Popper Mummies
Why This Recipe Works
Click to see the technique science
- Seeded, ribbed peppers. Removing the ribs and seeds leaves gentle warmth instead of fire, so everyone at the party can enjoy them.
- A softened cheese filling. Room temperature cream cheese blends smoothly with the bacon and cheese so the filling spreads easily.
- Thin dough strips. Cutting the crescent dough into narrow strips with a pizza cutter creates the layered mummy bandage look.
- Gaps in the wrap. Leaving little spaces between the strips lets steam escape and gives you a peek of the filling, no soggy dough.
- Eyes go on after baking. Pressing the candy eyes on right out of the oven keeps them from melting while the residual heat glues them in place.
Why You’ll Love This Recipe
- They are the most talked about appetizer at every Halloween party.
- The filling is classic bacon jalapeno popper goodness, just like our jalapeno popper crescent rolls.
- They bake in 15 minutes and taste incredible warm or at room temperature.
- It has earned a permanent spot in our rotation, right up there with our cream cheese pinwheels recipe.
- It earns a spot in the rotation right next to our witches brew hot chocolate.
Key Ingredients
Here is a quick look at the simple ingredients that turn classic jalapeno poppers into these adorable Jalapeno Popper Mummies.
- Jalapeno Peppers: Choose large, straight peppers, they are easier to fill and wrap. Removing the ribs and seeds tames the heat.
- Cream Cheese: The creamy base of the filling, soften it fully so everything mixes smooth.
- Bacon Bits and Shredded Cheese: Smoky, melty popper flavor in every bite.
- Crescent Roll Dough: Thin strips wrap into perfect mummy bandages, the same trick as our classic mummy dogs.
- Candy Eyes: The finishing touch that turns an appetizer into a Halloween showstopper.
See recipe card for exact quantities.
Variations and Substitutions
These Jalapeno Popper Mummies are easy to adapt for your crowd. Here are a few favorites.
- Make them milder: Use mini sweet peppers instead of jalapenos for a totally kid friendly version.
- Cheddar swap: Use sharp cheddar or pepper jack instead of the Mexican blend for a different melt.
- Add heat: Leave a few ribs in the peppers or mix a pinch of cayenne into the filling.
- Everything bagel: Sprinkle the dough with everything bagel seasoning before baking.
- More spooky snacks: Round out the table with our mummy pretzel dogs.
- Craving a different flavor next time? Our jalapeno cornbread with honey delivers the same easy comfort with its own twist.
- In the mood for something different? Our mummy cookies scratches a similar itch.
How to Make Jalapeno Popper Mummies
- Rinse the jalapenos, slice them in half lengthwise keeping the stems intact, and remove the ribs and seeds. Place cut side up on a lined baking sheet.
- Mix the softened cream cheese, shredded cheese, bacon bits, parsley, and garlic powder together until thoroughly combined.
- Spread about 2 tablespoons of the cream cheese mixture into each jalapeno half.
- Unroll the crescent dough and slice it into thin strips, about a quarter to a half inch wide, with a pizza cutter.
- Wrap the strips around the filled jalapenos from top to bottom to create the mummy look, leaving small gaps.
- Bake at 350 degrees for about 15 minutes until the dough is golden brown, then press a couple of candy eyes onto each mummy and serve warm.
Recipe Tips & Tricks
- Wear gloves. Jalapeno oils linger on your hands, gloves save you from a very regrettable eye rub later.
- Keep the stems on. They make cute mummy heads and give guests a little handle to hold.
- Soften the cream cheese fully. Cold cream cheese tears the peppers when you try to spread the filling.
- Chill the dough strips. If the crescent dough gets warm and sticky, pop it in the fridge for 10 minutes before wrapping.
- Leave wrap gaps. Spacing the strips shows off the filling and helps the dough bake evenly.
- Add eyes right after baking. The warm filling holds the candy eyes in place without melting them.
- Make it a spread. When you are feeding a crowd, round out the table with our stove top baked beans.
- Make it a full spread. Our baked spaghetti and meatball sliders rounds out the table.
Serving Ideas and Suggestions
These Jalapeno Popper Mummies are the centerpiece of our Halloween party spread every single year. Serve them warm on a black platter for maximum spooky effect.
Leftovers keep covered in the refrigerator for up to three days, reheat them in a 350 degree oven or air fryer for 5 minutes to re-crisp the dough.
Jalapeno Popper Mummies FAQs
Only mildly. Removing the ribs and seeds takes away most of the heat, leaving gentle warmth balanced by the creamy filling and buttery dough. For zero heat, make Jalapeno Popper Mummies with mini sweet peppers instead.
Yes. Fill the jalapenos and refrigerate them covered up to a day ahead, then wrap in dough and bake just before the party. Fully baked Jalapeno Popper Mummies also reheat well in a 350 degree oven for about 5 minutes.
Candy eyes are sold in the baking aisle of most grocery stores, especially around Halloween. If you cannot find them, dot the Jalapeno Popper Mummies with small dabs of cream cheese and a mini chocolate chip.
Yes. Thin strips of puff pastry bake up flaky and golden, though crescent dough gives the classic soft mummy bandage look. Watch the bake time, puff pastry may need a few extra minutes.
Store leftover Jalapeno Popper Mummies covered in the refrigerator for up to three days. Reheat in the oven or air fryer at 350 degrees for about 5 minutes so the dough crisps back up.
Yes. Air fry the wrapped Jalapeno Popper Mummies at 330 degrees for 8 to 10 minutes in a single layer, checking that the dough is cooked through before adding the candy eyes.
Still filling out the menu? Readers love pairing this one with our poison apples, baked chocolate donuts, brown sugar bacon little smokies, and Halloween macarons shaped like bats.
And when you are planning next week’s dinners, our pumpkin cheese ball keeps the same easy comfort going.
Jalapeno Popper Mummies
Ingredients
- 8 large jalapeño peppers
- 8 ounces cream cheese softened
- 1 cup shredded Mexican style cheese
- ½ cup bacon bits
- 1 tablespoon dried parsley flakes
- 2 teaspoons garlic powder
- 8 ounces canned crescent roll dough
- Candy eyes for garnish optional
Instructions
- Preheat your oven to 350⁰ F.
- Prepare a baking sheet by lining it with parchment paper or aluminum foil. Set aside.
- Rinse your jalapeño peppers and slice them in half, lengthwise, taking care to keep the stems intact.8 large jalapeño peppers
- Carefully remove the ribs and seeds with a paring knife or spoon and discard or save for planting.
- Place the peppers cut-side-up onto your prepared baking sheet.
- In a medium sized mixing bowl, mix together the softened cream cheese, shredded cheese, bacon bits, parsley, and garlic powder until thoroughly incorporated.8 ounces cream cheese, 1 cup shredded Mexican style cheese, ½ cup bacon bits, 1 tablespoon dried parsley flakes, 2 teaspoons garlic powder
- Use a spoon to spread about 2 tablespoons of the cream cheese mixture into the wells of the sliced jalapeños.
- Open your can of crescent dough and unroll it onto a flat surface.8 ounces canned crescent roll dough
- Use a pizza cutter to slice the dough into strips around ⅓ to ½ inch wide.
- Wrap the strips of dough around the filled jalapeños from top to bottom, creating a wrapped mummy look.
- After all of the mummies are wrapped, place them into the oven and bake for 15 minutes or until the dough is golden brown.
- Remove from the oven and press a couple of candy eyes into each pepper. Serve warm.Candy eyes for garnish
Notes
- Wear Gloves: When handling jalapenos, wear disposable gloves to avoid getting the spicy oils on your skin, which can cause irritation.
- Room Temperature Ingredients: Make sure the cream cheese is at room temperature before mixing it with the other ingredients to ensure a smooth, creamy filling.
- Adjust the Heat: For less spicy poppers, remove all the seeds and inner membranes from the jalapenos. For more heat, leave some of the membranes intact.
- Use a Pizza Cutter: A pizza cutter is the easiest way to slice the crescent roll dough into even strips.
- Don’t Overfill: Be careful not to overfill the jalapenos with the cream cheese mixture, as it can ooze out during baking.
- Serve Warm: These poppers taste best when served warm, straight out of the oven, so plan to bake them just before serving.
Nutrition
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