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Jalapeno Popper Mummies

A jalapeño popper wrapped in golden puff pastry strips to resemble a mummy, complete with candy eyes, with more jalapeño popper mummies on a plate in the background.
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Jalapeno Popper Mummies are a fun, spooky Halloween appetizer made with cheesy stuffed jalapeños wrapped in crescent roll dough and decorated with edible eyes. They’re easy to make, kid-friendly, and perfect for parties or potlucks.

Ingredients

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  • 10 medium jalapeños, sliced in half lengthwise and seeds removed
  • 8 oz cream cheese, softened
  • 8 oz Monterey Jack cheese, shredded
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 12 oz crescent roll dough (1 tube)
  • 1 egg, lightly beaten with 1 tbsp water (for egg wash)
  • 40 small candy eyeballs or sliced olives

Instructions

  1. Preheat the oven to 400°F (200°C). Line a baking tray with foil and spray with olive oil cooking spray.
  2. Slice jalapeños lengthwise and remove seeds and ribs (if desired for less heat).
  3. In a bowl, mix cream cheese, Monterey Jack cheese, garlic powder, onion powder, salt, and pepper until smooth.
  4. Spoon the cheese mixture into each jalapeño half.
  5. Unroll crescent dough, press seams to form rectangles, and cut into thin strips.
  6. Wrap each stuffed jalapeño with 1–2 strips of dough, leaving space for the eyes.
  7. Brush the dough with egg wash and place on the baking tray.
  8. Bake for 12–14 minutes or until golden and puffed.
  9. Remove from oven and immediately add candy eyeballs or olive slices to each mummy.
  10. Cool slightly and serve warm.

Notes

  • Wear gloves while handling jalapeños to avoid irritation.
  • Make ahead up to 24 hours and refrigerate unbaked mummies.
  • Reheat in oven or air fryer for crispiness; avoid microwave.
  • Mini sweet peppers can be used for a non-spicy version.
  • Vegan cheese and dough can be substituted for dairy-free options.

Nutrition

Find it online: https://recipeeasily.com/jalapeno-popper-mummies-recipe/