Halloween Jalapeño Popper Mummies
I had so much fun creating my Halloween mummy hot dogs that I just knew I had to continue with the theme and bring you some more super cute ideas for spooky season snacks and appetizers!
These ones are jalapeños stuffed with a creamy bacon and cheese filling, wrapped in crescent dough ‘bandages’, and finished with candy eyes that make them look almost (almost!) too cute to eat. They’re baked until golden and bubbly, so you get a little heat from the peppers, plenty of melty cheese, and just enough crunch from the dough.
These mummies are perfect for setting out at a Halloween party, or serving as a savory bite before or after trick-or-treating. They’re fun, festive, and easy to make — the kind of appetizer that gets as many “oohs” for the presentation as it does for the flavor. Give them a try this Halloween – I promise you that everyone will love them!
(I think you’ll also enjoy my Halloween bandaid cookies, pumpkin delight cookies, pumpkin tiramisu cookies, acorn donut holes, and Halloween ghost cornflake cookies!)
Ingredients
Prefer a printable recipe card? I’ve got you covered! There’s one waiting for you at the bottom of this post, and it covers ingredients, measurements, and instructions.
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Jalapeños – Choose larger ones so there’s plenty of room for filling. Removing the seeds keeps the heat manageable, but you can leave a few in if you like things spicier.
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Bacon – Crispy crumbles mixed into the filling add smoky, salty flavor. Cook until crisp so it blends in nicely.
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Whipped cream cheese – Whipped spreads more easily than block cream cheese, making it perfect for filling.
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Shredded Colby Jack cheese – Melty, gooey, and flavorful. You could also use cheddar, Monterey Jack, or pepper jack if you want extra spice.
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Garlic powder & cayenne – Just enough seasoning to give the filling depth and a little kick.
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Crescent dough sheet – The “bandages” for your mummies. If you can’t find sheet-style dough, pinch the seams of regular crescent rolls together before cutting into strips.
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Candy eyeballs – The finishing touch that makes them instantly Halloween-ready. You’ll find these in the baking aisle, especially around the holidays.
How To Make Halloween Jalapeno Mummies
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Preheat your oven to 360°F and line a baking sheet with parchment paper. Set aside.
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Cook the bacon until crisp, then crumble it into small pieces and let it cool.
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Slice the jalapeños in half lengthwise and scoop out the seeds. Arrange them cut-side up on the prepared baking sheet.
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In a medium bowl, stir together the whipped cream cheese, shredded cheese, crumbled bacon, garlic, and a pinch of cayenne.
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Fill each jalapeño half with about 2 tablespoons of the cream cheese mixture, then place them back on the baking sheet.
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Roll out the crescent dough sheet and cut it into thin ⅓-inch strips using a pizza cutter or sharp knife.
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Wrap 1–2 strips of dough around each filled jalapeño, leaving a little gap near the top for the “eyes.” Return the wrapped mummies to the baking sheet and repeat until all are wrapped.
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Bake for 16–20 minutes, until the dough is puffed and golden.
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Add the candy eyes in the gaps — they’ll stick right to the cream cheese filling — and serve your spooky little mummies warm.
Storage & Reheating Instructions
Store any leftovers in an airtight container in the fridge for 3–4 days. When you’re ready to enjoy them again, pop the mummies back into a 360°F oven for 6–8 minutes, or until they’re warmed through and the crescent dough is crisped back up. (The microwave works in a pinch, but the oven keeps them from getting soggy.)
Substitutions & Variations
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Cream cheese – A block of full-fat cream cheese works just as well as whipped. Just let it soften at room temperature so it’s easier to mix.
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Shredded cheese – Cheddar, mozzarella, Monterey Jack, or even a fiesta blend all melt beautifully — use what you have on hand.
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Bacon (or not) – These taste great with or without bacon, so you can keep them vegetarian if you prefer.
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Dough – Puff pastry makes a fun alternative to crescent dough, giving you a flakier “bandage” wrap.
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Mix-ins – Stir chopped parsley or green onions into the cream cheese filling for a little extra flavor and freshness.
Halloween Jalapeño Popper Mummies
Ingredients
- 10 large jalapeños sliced in half lengthwise and deseeded
- 6 pieces bacon cooked and crumbled
- 8 oz whipped cream cheese
- 8 oz shredded Colby jack cheese
- 1/2 teaspoon garlic powder
- 1/8 teaspoon cayenne pepper
- 8 oz tube crescent dough sheet
- 20 edible candy eyeballs
Instructions
- Preheat your oven to 360°F and line a baking sheet with parchment paper. Set aside.
- Cook the bacon until crisp, then crumble it into small pieces and let it cool.
- Slice the jalapeños in half lengthwise and scoop out the seeds. Arrange them cut-side up on the prepared baking sheet.
- In a medium bowl, stir together the whipped cream cheese, shredded cheese, crumbled bacon, garlic, and a pinch of cayenne.
- Fill each jalapeño half with about 2 tablespoons of the cream cheese mixture, then place them back on the baking sheet.
- Roll out the crescent dough sheet and cut it into thin ⅓-inch strips using a pizza cutter or sharp knife.
- Wrap 1–2 strips of dough around each filled jalapeño, leaving a little gap near the top for the “eyes.” Return the wrapped mummies to the baking sheet and repeat until all are wrapped.
- Bake for 16–20 minutes, until the dough is puffed and golden.
- Add the candy eyes in the gaps — they’ll stick right to the cream cheese filling — and serve your spooky little mummies warm.
These mummies are just so cute, and I can guarantee you that they’re going to be a huge hit at your Halloween parties! These are super Instagrammable, so if you share them, please do tag me so I can see them @slimmingviolet!
