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When it comes to Halloween party snacks, these Baked Jalapeno Popper Mummies are on the top of my list!
Imagine the look on your guests’ faces when they see this cute little baked jalapeno popper dressed up as a mummy and staring back at them with candy eyes. Yes!
Not only are these jalapeno popper mummies adorable, but they’re also packed with flavor. Each jalapeno half is filled with a creamy filling made from cream cheese, shredded cheese, and bacon bits.
Then, they’re wrapped in crescent roll dough to create that signature mummy look. Once baked to golden brown perfection, they’re both crispy on the outside and rich and cheesy on the inside.
The combination of cream cheese, cheddar, and bacon is always a winner, but wrapping it all up in dough takes it to a whole new level.
This is one of those recipes that’s great for a party because it’s easy to make, and you can prepare it ahead of time.
Plus, the ingredients are simple, and you might already have most of them in your kitchen. Talk about the ultimate game day snack!
So, whether you’re hosting a big Halloween bash or just looking for a fun snack to enjoy with your family, this baked jalapeno popper is the way to go.
Some of our other favorite appetizer recipes we have on our site include: Easy Dill Cream Cheese Cucumber Boats, Fried Red Potato Wedges Recipe, and Copycat Chili’s Creamy Avocado Ranch Recipe.
WHY THIS RECIPE WORKS:
- Fun and Festive: These mummies are not only delicious but also super cute, making them a perfect party appetizer for Halloween or any spooky occasion.
- Rich and Cheesy Filling: The combination of cream cheese, shredded Mexican cheese, and bacon bits creates a creamy filling that pairs perfectly with the heat of the fresh jalapenos.
- Easy to Prepare: With simple ingredients and straightforward steps, this recipe is easy to follow and can be made ahead of time, making party prep a breeze.
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- Jalapeño peppers
- Cream cheese
- Shredded Mexican style cheese
- Bacon bits
- Dried parsley flakes
- Garlic powder
- Crescent roll dough
- Candy eyes (optional)
HOW TO MAKE BAKED JALAPENO POPPER:
- 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.
- 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.
- 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.
- 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.
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
DO I HAVE TO ADD CANDY EYES?
No, the candy eyes are optional and mainly for decoration.
They add a fun touch to the mummies, but the jalapeno poppers will taste just as delicious without them.
If you’re making these for an adult crowd or want to skip the sugar, you can leave the eyes off.
CAN THESE BE MADE AHEAD?
Yes, these jalapeno popper mummies can be made ahead of time!
You can prepare and assemble the mummies, then cover and refrigerate them until you’re ready to bake.
Just be sure to add the candy eyes after baking, as they can melt if heated.
ANY ADDITITONS?
I love baked jalapeño poppers and I love Halloween. This recipe is a no brainer for me!
- Green onions: Sprinkle finely chopped green onions into the cream cheese mixture for extra flavor.
- Monterey Jack cheese: Substitute or mix in Monterey Jack cheese with the Mexican cheese for a different cheesy flavor.
- Crushed tortilla chips: Add some crunch by sprinkling crushed tortilla chips on top before baking.
- Jalapeno popper dip: Serve with a jalapeno popper dip or sour cream for dipping.
- Parmesan cheese: Sprinkle some grated Parmesan cheese over the mummies before baking for a crispy topping.
- Spicy peppers: Mix some finely chopped spicy peppers into these baked poppers for extra heat.
- Olive slices: Use black olive slices as eyes instead of candy eyes for a savory option.
- Bread crumbs: Add a layer of crispy bread crumbs on top of the cheese mixture before wrapping the mummies.
- Cayenne pepper: For those who love heat, mix a pinch of cayenne pepper into the cream cheese filling.
- Sweet peppers: Replace some jalapenos with sweet mini peppers for a milder version.
ANY SUBSTITUTIONS?
Don’t forget to save the recipe card.
Next time you need a tasty, spooky recipe, you’ve already got the best appetizer for it!
- Crescent roll dough for puff pastry: If you prefer a flakier texture, use puff pastry instead of crescent roll dough.
- Bacon bits for a slice of bacon: Use freshly cooked and crumbled bacon instead of pre-made bacon bits for a richer flavor.
- Shredded cheddar for Mexican cheese: Swap out Mexican style cheese for sharp cheddar cheese if that’s what you have on hand.
- Dried parsley for fresh parsley: If you have fresh parsley, chop it finely and use it instead of dried parsley flakes.
- Garlic powder for fresh garlic: Substitute garlic powder with minced fresh garlic for a more intense garlic flavor.
- Low-fat cream cheese for regular cream cheese: Use low-fat cream cheese if you’re looking for a lighter option.
HOW TO STORE:
Refrigerator: Store any leftover jalapeno popper mummies in an airtight container in the refrigerator for up to 3 days.
When you’re ready to enjoy them again, reheat in the oven at 350°F until they’re warmed through and crispy.
Freezer: You can freeze these mummies before baking.
Assemble the mummies and place them on a baking sheet to freeze until solid.
Then, transfer them to a freezer bag or airtight container.
When you’re ready to bake, (ready for the big game!) simply add a few minutes to the baking time and enjoy!
DANA’S TIPS AND TRICKS:
- 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.
This Baked Jalapeno Popper combines fun and flavor, making them a great addition to your Halloween festivities.
With their creamy filling, crispy dough, and spooky appearance, they’re sure to be the star of the party.
Whether you’re serving them at a big Halloween bash or just enjoying them with your family, these mummies are sure to be a hit.
If you like this recipe, you might also like:
If you’ve tried this BAKED JALAPENO POPPER, let me know how it turned out in the comments! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
Baked Jalapeno Popper Mummies with Bacon
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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