Mummy Jalapeño Poppers
These Halloween Mummy Jalapeño Poppers are the perfect spooky snack—creamy, cheesy, and wrapped in flaky crescent roll “bandages.” They’re fun to make, deliciously addictive, and guaranteed to disappear fast at any Halloween party. Serve them warm with your favorite dipping sauce for the ultimate festive appetizer!
Ingredients
- 10-15 jalapeños
- 1 tube crescent roll dough
- 3–4 oz cream cheese softened
- 2 cups shredded cheddar cheese
- 1 tablespoon chopped chives
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 2-3 egg yolks for egg wash
- candy eyes or sub with peppercorns, capers, or black sesame seeds
Instructions
- Preheat oven to 375°F and line a baking sheet with parchment paper.
- Prepare the filling: In a bowl, mix together the cream cheese, shredded cheddar, chives, garlic powder, paprika, salt, and pepper until smooth.
- Prep the jalapeños: Slice each jalapeño in half lengthwise and remove the seeds and membranes.
- Fill each half with the cheese mixture, pressing gently to pack it in.
- Wrap like mummies: Unroll the crescent dough and cut it into thin strips. Wrap the strips around each jalapeño half, criss-crossing them to look like mummy bandages, leaving space near the top for the “eyes.”
- Brush with egg wash and place the poppers on the prepared baking sheet.
- Bake for about 15–18 minutes, or until golden brown and bubbly.
- Add the eyes: Once slightly cooled, place candy eyes on each mummy. Use a tiny dab of cream cheese to help them stick.
- Serve and enjoy: Serve warm with your favorite dipping sauce—like ranch, chipotle mayo, or spicy aioli—for the ultimate Halloween appetizer.
