Description
These Halloween Jalapeño Popper Mummies are spooky, cheesy, and downright irresistible. Jalapeño halves are stuffed with a creamy cheese filling, wrapped in crescent dough strips, baked until golden, and finished with olive “eyes.” They’re the ultimate Halloween appetizer that’s as fun to make as it is to eat.
Ingredients
Scale
- 8 large jalapeño peppers, halved and seeds removed
- 4 oz cream cheese, softened
- 4 oz pepper jack cheese, shredded
- 1 scallion, finely chopped
- 1 (8 oz) tube refrigerated crescent roll dough
- 16 slices black olives (for eyes)
- 1 egg, beaten (for egg wash)
Instructions
- Prep the peppers: Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. Slice jalapeños lengthwise, remove seeds and membranes.
- Mix filling: In a bowl, combine cream cheese, shredded pepper jack, and scallions. Stir until smooth.
- Stuff peppers: Spoon filling evenly into each jalapeño half.
- Wrap with dough: Cut crescent dough into thin strips. Wrap each jalapeño half mummy-style, leaving space for eyes.
- Brush & bake: Brush with beaten egg. Bake 13–15 minutes until golden and bubbly.
- Add eyes: Let cool slightly. Press two olive slices into each mummy for eyes.
- Serve warm: Enjoy immediately while the filling is gooey and the dough is crisp.
Notes
- Wear gloves when handling jalapeños to avoid irritation.
- Use room-temperature cream cheese for smooth mixing.
- Don’t overfill—cheese may ooze out.
- For less spice, substitute mini sweet peppers.
- Prep ahead: Stuff and wrap the jalapeños, refrigerate overnight, then bake before serving.
- Reheat leftovers in a 300°F oven for 5–7 minutes for best texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baked
- Cuisine: Halloween Party Food
Keywords: jalapeño mummy poppers, halloween appetizers easy, mummy stuffed jalapeños, halloween jalapeño poppers, spooky halloween snacks