Mummy Jalapeno Poppers totally solved my “Oh no, what spooky snacks do I bring to the Halloween party?” panic last year. I mean, c’mon. You want something spooky, easy, not seven hours of kitchen time, and, seriously, has to taste good or the kids will just eat more candy. Mummy Jalapeno Poppers are weirdly adorable, just a little spooky, and honestly (don’t laugh) way tastier than anything from a bag. My sister-in-law begged for the recipe after her seven-year-old actually asked for “another one” which, if you know picky eaters, that’s a Halloween miracle.
Why this recipe works
Alright, here’s the real deal. These poppers aren’t just cute for Halloween photos. They actually taste awesome. Cream cheese and shredded cheddar melt together into pure happiness inside a jalapeno. The crescent roll dough wraps them up like little mummies. When they bake, it gets all golden and flaky and the peppers get just-tender, not mushy or soggy. It’s like a five-star restaurant dish but with a Halloween TikTok vibe.
I used to think anything “themed” like this must be a pain. Nope—these take less than 30 minutes from start to finish, barring a major kitchen disaster. People love to see the edible googly eyes peeking out, and you can make them as spicy or mild as you want. By the way, they reheat surprisingly well, so you don’t have to stress about serving ‘em fresh out of the oven. Honestly, you’ll probably eat three “just to taste” before anyone else even sees them, and that’s perfectly normal around here.
I brought these to our neighborhood Halloween bash and they were gone in minutes. My only regret? Not making a double batch!
Ingredient Info and Substitution Suggestions
You don’t need fancy stuff for these Mummy Jalapeno Poppers, thank goodness. Here’s what I grab:
Jalapeno peppers, about 8-10 medium ones. Try to pick peppers that look similar, so they bake evenly. Cut them in half and scoop out the seeds (unless you like it HOT).
Cream cheese—just the regular kind. Or use whipped for easier mixing.
Shredded cheddar—or, if you’re feeling wild, pepper jack gives a nice flavor kick. Imagine that.
Crescent roll dough—those fun pop-open tubes. You’ll use about one tube for a batch.
Edible candy eyes—OK, these are worth the trip to the baking aisle or craft store. Or, just dab some sour cream with an olive bit if you can’t find them.
Pro tip: No cheddar? Use mozzarella, colby, or even a little cooked bacon in the filling. Trust me, there’s no bad way. You could even swap the jalapenos for mini bell peppers if you’re feeding very little kids or spice-haters.
I once tried stuffing the peppers with leftover pimento cheese. Yep, it worked. No complaints at my house. 
How to Make Jalapeno Popper Mummies
Here’s how it goes. Start by preheating the oven to 375F. You want everything nice and hot.
Slice and gut your jalapenos. Careful with those seeds—gloves are your friend. Nobody needs spicy eyes.
Mix up your cream cheese and cheddar until smooth. Seriously, just mash it together with a fork. Fill each pepper half generously.
Open that tube of crescent roll dough (cue the sudden “pop” that always startles me). Unroll it, then use a pizza cutter to slice the dough into long thin strips.
Wrap your filled peppers with the dough, leaving a little gap for mummy “faces”. Make it messy; no one’s grading you.
Lay them out on a baking tray lined with parchment paper. Pop in the oven for 12 to 15 minutes, until golden and bubbly.
Let cool about 5 minutes, then gently add the candy eyes. Now you’ve got actual Mummy Jalapeno Poppers staring you down.
I once dropped a whole tray on the floor. Still tasted great. Just brush off the cat hair (kidding—mostly).
Vegetarian Variation
If you want to skip the meat (obviously these are already meatless, but stick with me), use mini sweet peppers. This takes the heat out almost entirely, perfect for little partygoers or spice-sensitive grown-ups. You could also toss some black beans into your cheese mix to bulk things up or add a bit of fun seasoning—smoked paprika, garlic powder, that sort of thing. The crescent dough keeps it fun and Halloween-y, so nobody misses out.
I’ve tried vegan cream cheese in these too, and it honestly works. Maybe not as melty, but the flavor holds up. The only thing you’ll miss is, well, the spiciness from the original jalapenos, but sometimes that’s just fine. Kiddos approved!
Make-ahead Tips
You want to hear my ultimate time-saving secret? Make Mummy Jalapeno Poppers ahead of time, stash ‘em in the fridge, and just bake right before you need them. You can fill your peppers and wrap them up hours (or even a day) earlier.
Cover the tray with plastic wrap to prevent them from getting weirdly dry. Then all you have to do on Halloween night is peel off the wrap, bake, and add those goofy candy eyeballs.
If they’ve already been baked and you face leftovers—HA, as if—just reheat them in the oven for 6 minutes at 350F. The microwave works in a pinch, but you lose the crunch. Freezer tip? Don’t bother. The peppers get mushy. Trust me, I learned the hard way.
Serving Suggestions
Here’s how I like to roll these out:
- Set them on a black or orange Halloween platter for a dramatic effect.
- Serve with ranch or sour cream on the side for dipping.
- Tuck them around a cauldron-shaped bowl of chili for a real party trick.
I swear, Mummy Jalapeno Poppers make adults giggle more than kids sometimes.
Common Questions
Q: Can I make Mummy Jalapeno Poppers less spicy?
Absolutely. Swap in mini sweet peppers or wash jalapeno halves REALLY well to remove extra heat.
Q: My crescent dough won’t stick, what do I do?
Try pinching the ends into the pepper a little, or just criss-cross another strip. Totally fine if it looks messy.
Q: How far ahead can I prep these for a party?
Prep the night before, store covered in the fridge, then bake when ready.
Q: What do I do if I can’t find candy eyes?
Dot on cream cheese with a mini chocolate chip or olive slice for the “eyes”. Nobody cares, promise!
Q: Any tricks to keep my hands from burning?
Wear disposable gloves while scooping peppers. Honest, saved my skin more than once.
Ready for Halloween Munchies?
So there you have it. Mummy Jalapeno Poppers really are the Halloween snack you didn’t know you needed. Quick, tasty, and sure to get some oohs and laughs. Plus, you can tweak the recipe for picky eaters or make-ahead for busy party days. Need even more ideas? I grabbed inspiration from Jalapeno Popper Mummies – Amanda’s Cookin’ – Halloween and the Mummy Jalapeño Poppers Recipe | Food Network Kitchen | Food … so you know these babies have our whole neighborhood’s stamp of approval. Now, grab those peppers and get spooky—if I can, you can too!
Mummy Jalapeno Poppers
Ingredients
Method
- Preheat the oven to 375°F (190°C).
- Slice the jalapenos in half and scoop out the seeds carefully.
- In a bowl, mix the cream cheese and shredded cheddar until smooth.
- Fill each jalapeno half with the cheese mixture.
- Unroll the crescent roll dough and cut it into long thin strips using a pizza cutter.
- Wrap the filled jalapeno halves with the strips of dough, leaving gaps for eyes.
- Place the wrapped jalapenos on a baking tray lined with parchment paper.
- Bake in the oven for 12-15 minutes until golden and bubbly.
- Let the poppers cool for about 5 minutes, then add the candy eyes.
