Halloween Jalapeño Popper Mummies
Spooky, cheesy, and wrapped to perfection — these jalapeño poppers are stuffed with a creamy bacon-cheese filling, wrapped in crescent dough “bandages,” and finished with candy eyes for the ultimate Halloween appetizer. A fun mix of heat, crunch, and creaminess that’s guaranteed to steal the show at any party.
Servings: 20 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.