Mummy Jalapeño Poppers are the ultimate easy Halloween appetizer and a guaranteed crowd-pleaser for any spooky celebration! This recipe takes creamy, cheesy, and just-spicy-enough jalapeño poppers and wraps them in strips of flaky crescent dough to create adorable, festive mummies. They're a fun and simple Halloween party food that requires minimal effort but delivers maximum impact.
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Why You'll Want to Make Mummy Jalapeño Poppers
- Quick & Easy: Using store-bought crescent roll dough drastically cuts down on prep time, making this a perfect last-minute Halloween snack or party contribution.
- A Savory Crowd-Pleaser: While most Halloween party food is sweet, these spicy, creamy, and flaky poppers offer a delicious, savory balance that adults and kids love.
- Visual Impact: They are highly Instagrammable! The mummy design is simple but effectively makes a festive statement on your appetizer table.
- The Perfect Balance: The cool, creamy cheese filling perfectly cuts the heat of the jalapeño, creating a balanced bite.
Ingredients - Here's What You'll Need
Steps to Make Mummy Jalapeño Poppers
- Preheat oven to 400°F. Line two half sheet pans with silicone baking mats or parchment paper, set aside until ready to use. Cut the black olive rings into eight small pieces, set aside until ready to use. Finely chop the green onions, set aside until ready to use.
Line another half-sheet pan with a double layer of paper towels and set aside. Wash and dry the jalapeño peppers. Then, put on a pair of vinyl gloves and cut the peppers in half lengthwise, making sure to slice the stem in half as well.
- Using your gloved fingers, scoop out the seeds and membranes from inside the peppers into a small bowl. Then, place the scooped out peppers cut side down on the paper towel-lined pan. Throw away the seeds and membranes from the bowl.
- Place room-temperature cream cheese and freshly shredded Monterey Jack cheese in a medium-size bowl.
- Then, add chopped green onions and salt.
- Next, using an electric hand mixer, beat the ingredients together to make the filling.
- Then, use a spoon to place a small amount of filling inside the cut pepper.
- Use your gloved fingers to press the filling into the pepper and smooth it out so that it's level with the sides of the pepper. Place the filled pepper on a silicone-lined baking sheet while you fill the remaining peppers. You should divide the peppers evenly between the two prepared pans.
- Unroll the crescent dough sheet onto a large cutting board. Cut the dough sheet in half lengthwise, then cut into 24-28 thin strips horizontally. The number of strips you have will be determined by the size and number of filled peppers you have. Large peppers will need three strips, while smaller ones will only need two.
- Then, wrap two or three strips of dough around the filled peppers to create the bandage appearance, pulling the dough slightly as you wrap. Make sure to leave a large space at the top for the black olive eye pieces. Place the wrapped peppers back on the silicone-lined baking sheets.
- Place two black olive pieces in between the large opening you left at the tops of the peppers. Make sure to press them into the cream cheese.
- To make the egg wash, crack the egg into a small bowl, then add the water.
- Then, use a fork or a small whisk to combine them.
- Brush the tops of the wrapped peppers with the egg wash.
- Bake the pans one at a time in a 400°F oven for 10-12 minutes, until golden brown. Serve warm.
These adorable Mummy Jalapeño Poppers are the ultimate marriage of flavor, fun, and convenience, making them a must-have for your spooky event. They successfully combine the creamy, cheesy comfort of a classic appetizer with the seasonal flair of the best Halloween Party Food. Whether you're hosting a sophisticated bash or a simple movie night, this recipe is a five-star winner that will keep your guests reaching for more.
Frequently Asked Questions
Yes, you can! You can assemble the Mummy Jalapeño Poppers completely (stuffing the peppers and wrapping them with the dough) up to 24 hours in advance. Store them on a baking sheet covered loosely with plastic wrap in the refrigerator. It is generally not recommended to freeze assembled jalapeño poppers before baking, as the raw jalapeño and the crescent dough can become watery or soggy upon thawing and baking. When ready to serve, pull them out and bake, adding about 3-5 minutes to the baking time since they are starting from cold.
To significantly reduce the spice level, focus on removing all of the seeds and white membrane/ribs from the jalapeño halves. You can also blanch the jalapeños in boiling water for about 30 seconds before stuffing them; this softens the pepper and helps extract some of the capsaicin (the heat component). Alternatively, you can use small bell pepper halves as a completely spice-free "mummy" base for younger guests.
Yes! Puff pastry is an excellent alternative to crescent roll dough. It will give your mummies a flakier, lighter crust, though it will look slightly less doughy and may require a few extra minutes of baking time to achieve a deep golden color. Simply unroll the puff pastry sheet and cut it into thin strips, following the same wrapping instructions.
Store any leftover, baked poppers in an airtight container in the refrigerator for 3-4 days. To reheat them, place the poppers on a baking sheet and warm them in a preheated oven or toaster oven at 300°F (150°C) for about 5 to 10 minutes. Avoid the microwave, as it will make the crescent dough soggy.
Recipe Tips and Tricks
- Make sure you wear vinyl gloves when handling the peppers. They will burn your skin if you don't.
- Try to find peppers that are roughly the same size. I bought mine in bags that had seven each of varying sizes because my supermarket did not have any that were loose. I ended up having enough filling for all 14 peppers, or 28 halves.
- When you're cutting through the peppers if you aren't able to cut through the stems, that's ok. You can still fill and wrap them Because the stem is only decorative.
- If you can find it, I recommend using a crescent dough sheet as opposed to crescent roll dough. I always find it hard to press the seams of the triangles perfectly together, and you're more likely to split the dough when wrapping the peppers.
Other Great Halloween Appetizers
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Recipe
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Mummy Jalapeño Poppers
Equipment
- 3 half sheet pans
- 2 Silicone Baking Mats or Parchment Paper
- Paper Towels
- 2 Large Cutting Boards
- large kitchen knife
- Pizza Wheel
- Vinyl Gloves
- Electric hand mixer
Ingredients
- 12 Jalapeño Peppers
- 6 Black Olive Rings cut into 8 small pieces each
- 2 Green Onions finely chopped
- 8 oz Cream Cheese room temperature
- 8 oz Monterey Jack Cheese
- ½ teaspoon Kosher Salt
- 8 oz can Crescent Dough Sheet or Crescent Roll Dough
- 1 Egg
- 1 tbs Water
Instructions
- Preheat the oven to 400°F. Line two half-sheet pans with silicone baking mats or parchment paper and set aside until ready to use. Cut the black olive rings into eight small pieces and set aside until ready to use. Finely chop the green onions and set aside until ready to use.
- Line a half-sheet pan with a double layer of paper towels and set aside. Wash and dry the jalapeño peppers. Then, put on a pair of vinyl gloves and cut the peppers in half lengthwise, making sure to slice the stem in half as well.
- Using your gloved fingers, scoop out the seeds and membranes from inside the peppers into a small bowl. Then, place the scooped-out peppers cut side down on the paper towel-lined pan. Throw away the seeds and membranes from the bowl.
- To make the filling, place the room-temperature cream cheese, freshly shredded Monterey Jack cheese, chopped green onions, and salt in a medium-sized bowl. Then, use an electric hand mixer to beat together.
- Then, use a spoon to place a small amount of filling inside the cut pepper. Use your gloved fingers to press the filling into the pepper and smooth it out so that it's level with the sides of the pepper. Place the filled pepper on a silicone-lined baking sheet while you fill the remaining peppers. You should divide the peppers evenly between the two prepared pans.
- Unroll the crescent dough sheet1 onto a large cutting board. Cut the dough sheet in half lengthwise, then cut into 24-28 thin strips horizontally. The number of strips you cut will be determined by the size and number of filled peppers you have. Large peppers will need three strips, while smaller ones will only need two.
- Then, wrap two or three strips of dough around the filled peppers to create a bandage appearance, pulling the dough slightly as you wrap. Make sure to leave a large space at the top for the black olive eye pieces. Place the wrapped peppers back on the silicone-lined baking sheets.
- Place two black olive pieces in between the large opening you left at the tops of the peppers. Make sure to press them into the cream cheese.
- To make the egg wash, crack the egg into a small bowl, then add the water. Then, use a fork or a small whisk to combine them. Brush the tops of the wrapped peppers with the egg wash.
- Bake the pans one at a time in a 400°F oven for 10-12 minutes, until golden brown. Serve warm.
- Yield 24 Mummy Jalapeño Poppers
Tips/Notes
- If you're using crescent roll dough, separate the dough into four squares and press the seams in the center of the squares together well. Then, cut each square into 12 or 13 strips.
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