Jalapeno Popper Mummies Recipe

If you’re looking for a fun, slightly spooky appetizer that’s going to steal the show at your next party or Halloween gathering, you’ve got to try this Jalapeno Popper Mummies Recipe. I absolutely love how these little mummies turn out—crispy golden crescent roll “bandages” wrapped around spicy jalapeno halves bursting with creamy, cheesy filling and topped with hilarious candy eyeballs. Trust me, once you make these, everyone will be asking for the recipe. Let me walk you through how to nail this crowd-pleaser with a few of my favorite tips.

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Ingredients You’ll Need

Each ingredient plays its part in making these jalapeno poppers utterly delectable. You’ll want to grab fresh jalapenos for the best flavor and choose good-quality cream and Monterey Jack cheese for that creamy, melty filling.

• Cream cheese: Make sure it’s softened so it mixes easily and evenly with the shredded cheese and spices.
• Monterey Jack cheese: This cheese melts beautifully and adds a rich, mild flavor that balances the heat.
• Garlic powder & onion powder: These add subtle depth without overpowering the jalapeno’s natural flavor.
• Salt and black pepper: Simple seasonings to enhance the cheesy filling.
• Jalapenos: Choose fresh, firm jalapenos—removing the seeds and pith tames their heat while keeping the flavor.
• Pillsbury crescent rolls: These create the perfect golden “bandages” that bake up fluffy and crispy.
• Egg wash (egg + water): This helps give the dough a shiny, golden finish.
• Candy eyeballs or sliced olives: Adding the eyes is what transforms these poppers into spooky little mummies and makes them super fun to serve.

Variations

This Jalapeno Popper Mummies recipe is super versatile. I love experimenting with it depending on the crowd or season, and you’ll find you can easily tweak it to suit what you have on hand or your heat preferences.

• Mild version: I sometimes swap jalapenos for mini sweet peppers or remove all seeds and ribs to make it milder—still delicious for kids or spice-sensitive friends.
• Cheese variety: I’ve tried cheddar or pepper jack instead of Monterey Jack to switch up the flavor profile with tasty results.
• Wrap options: If you don’t have crescent rolls, puff pastry dough works just as well for that flakey, golden look.
• Extra toppings: Sprinkle a little crispy bacon or smoked paprika over the cheese filling before wrapping for an adult twist that my family adores.

How to Make Jalapeno Popper Mummies Recipe

Step 1: Prep and Clean Your Jalapenos

First things first—preheat your oven to 400°F and line a baking tray with foil sprayed lightly with olive oil spray to keep things from sticking. Slice each jalapeno in half lengthwise and scoop out the seeds and most of the white pith. This pith is where a lot of the heat is concentrated, so removing it tends to keep your poppers spicy but manageable. I like to wear gloves for this step because even a little jalapeno oil on your fingers can sting if you touch your eyes.

Step 2: Mix That Cheesy Filling

In a large bowl, combine the softened cream cheese, shredded Monterey Jack, garlic powder, onion powder, salt, and pepper. Stir everything well until the mixture is smooth and creamy. This blend gives the perfect balance of flavors that melt beautifully inside each jalapeno.

Step 3: Stuff and Wrap Your Jalapenos

Spoon a generous amount of the cheese mixture into each jalapeno half. Now it’s time for the “mummy wrap” magic. Unroll your crescent dough and press together the triangles to make 4 rectangles total, sealing the perforations. Slice each rectangle lengthwise to create 10 thin strips. Wrap two strips around each cheese-stuffed jalapeno, leaving a little gap for the eyes. I found wrapping the strips loosely helps give that authentic “bandaged mummy” look after baking.

Step 4: Bake to Golden Perfection

Place your wrapped jalapeno mummies on the baking tray in a single layer. Lightly brush the dough with your egg wash to get that irresistible shiny finish. Pop them in the oven and bake for about 12 minutes or until the dough turns a beautiful golden brown. Keep an eye on them near the end to avoid over-browning.

Step 5: Add Those Spooky Eyes

Once you pull the mummies out of the oven, immediately stick two candy eyeballs on each jalapeno while the dough is still warm—this helps them adhere perfectly. If you can’t find candy eyeballs, sliced black olives make a great alternative. Let them cool for a few minutes before serving so they’re warm but not too hot to enjoy.

How to Serve Jalapeno Popper Mummies Recipe

Garnishes

I love adding a sprinkle of chopped fresh parsley or a tiny dash of smoked paprika over the baked mummies for a pop of color and a hint of extra flavor. A little drizzle of ranch or blue cheese dressing on the side adds a creamy dip that balances the spice beautifully.

Side Dishes

These Jalapeno Popper Mummies go perfectly with classic party dips like guacamole, salsa, or a fresh corn salad. I also like to serve them alongside a light green salad or some crunchy veggie sticks to round out the spread.

Creative Ways to Present

For Halloween parties, I’ve arranged these on a dark platter lined with fresh autumn leaves and fake spider webs for a spooky vibe. Setting them on a skull-shaped serving tray or a black slate board adds flair. The candy eyeballs really steal the show, and kids absolutely love helping “unwrap” their personal mummy.

Make Ahead and Storage

Storing Leftovers

I usually store leftover Jalapeno Popper Mummies in an airtight container in the fridge for up to 3 days. They keep their texture pretty well if you gently reheat them rather than overbaking in a hot oven.

Freezing

I’ve found freezing jalapeno popper mummies works best if you wrap them before baking. Place the wrapped jalapenos on a tray to freeze individually, then transfer to a freezer bag. When you’re ready, bake them straight from frozen, adding a few extra minutes to the cook time. This is a lifesaver for busy party prep!

Reheating

To reheat, pop your leftovers in a 350°F oven for about 8-10 minutes until warmed through and crisp again. Avoid microwaving if you want to keep the crescent dough nicely flaky instead of soggy.

FAQs

Final Thoughts

There’s just something about these Jalapeno Popper Mummies that makes any gathering instantly more festive and fun. I remember the first time I made them for a Halloween party and how quickly they disappeared—my family was hooked instantly. Whether you’re making these for kids, adults, or just because you love cheesy, spicy snacks, this recipe hits that perfect balance every time. Give it a try, and I promise, you’ll be proud of the creepy-cute results and the rave reviews that come with it!

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