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Easy Mummy Jalapeno Poppers: Best Halloween Appetizer

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These Easy Mummy Wrapped Jalapeno Poppers are the perfect Halloween appetizer—spooky, delicious, and incredibly easy to make. Creamy, slightly spicy filling wrapped in flaky crescent dough creates a crowd-pleasing treat that disappears faster than candy.

Ingredients

Scale
  • 8–10 medium jalapeño peppers, halved lengthwise and seeded
  • 8 oz cream cheese, softened to room temperature
  • 1 cup shredded cheddar cheese (sharp cheddar recommended)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon smoked paprika
  • 1 can (8 oz) refrigerated crescent roll dough (e.g., Pillsbury)
  • Optional: cream cheese or ranch dressing for dipping
  • Optional: candy eyes for extra spooky presentation

Instructions

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat.
  2. Prepare the jalapeños: Cut each jalapeño in half lengthwise. Use a small spoon to scoop out the seeds and white membranes. Set the pepper halves aside.
  3. Make the filling: In a small bowl, combine the softened cream cheese, shredded cheddar, garlic powder, onion powder, and smoked paprika. Mix until well incorporated and smooth.
  4. Fill the pepper halves: Using a small spoon, fill each jalapeño half with the cheese mixture. Don’t overfill—aim for a slight dome flush with the cut edge of the pepper.
  5. Prepare the dough: Unroll the crescent dough on a clean surface. Press the perforations together to seal into one solid sheet. Use a pizza cutter or sharp knife to cut the dough into thin strips, about 1/4 inch wide.
  6. Wrap the mummies: Take a filled jalapeño half and start wrapping a dough strip around it, leaving a small gap near the top for the ‘face.’ Overlap the strips slightly as you go. Repeat with all the peppers.
  7. Add the eyes (optional): If using candy eyes, gently press two eyes into the exposed cream cheese at the top of each mummy.
  8. Bake the poppers: Place the wrapped mummies on the prepared baking sheet, spacing them about 1 inch apart. Bake for 12-15 minutes, or until the dough is golden brown and the filling is hot and bubbly.
  9. Cool slightly before serving: Let the poppers rest on the baking sheet for 5 minutes before transferring to a serving platter.

Notes

Wear gloves when seeding jalapeños to avoid skin irritation. For milder poppers, remove all seeds and membranes thoroughly. Check poppers at 12 minutes to avoid overbaking. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; reheat in a 350°F oven for 5-7 minutes. Unbaked poppers freeze well—freeze on a baking sheet, then transfer to a freezer bag; bake from frozen, adding 3-5 minutes to the baking time.

Nutrition

Keywords: Halloween appetizer, jalapeno poppers, mummy poppers, crescent dough, easy appetizer, party food, spicy snack

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