Mummy Poppers
Halloween Mummy Poppers
These Mummy Poppers are easy treats that are super fun to create when Halloween parties roll around.
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If you’re a fan of bacon-wrapped jalapeno poppers, you are going to fall in love with these popper mummies. I’m always on the lookout for Halloween food ideas that are savory, and these easy stuffed jalapeno poppers fit that category.
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Kids may not be a fan of these cream cheese poppers, but adults are delighted to experience a treat that’s geared towards them.
What to Love About This Recipe –
- These poppers are fun and festive.
- This recipe is easy and fast.
- All the ingredients are usually on hand.
What Ingredients Will You Need for Making Jalapeno Mummy Poppers?
- Jalapeno peppers
- Cream cheese
- Cheddar cheese
- Garlic
- Scallions
- Crescent roll dough
- Egg wash
- Googly eyes
How to Make Mummy Poppers – Step-by-Step
1. Preheat oven to 375 degrees F. Cut the top off each jalapeño, lengthwise, leaving the stem in tact on the jalapeño base. Using a paring knife and a small spoon (a grapefruit spoon works even better!), carefully remove the membrane and seeds from inside each jalapeño. (If desired, mince the removed piece of jalapeno to add to the cream cheese mixture that’s place into each jalapeno.)
2. To prepare the filling, mix the cream cheese, cheddar cheese, garlic, scallions and minced jalapeños (if using) in a small bowl until well combined. Using a small spoon, fill the cavity of each jalapeño full of prepared filling; smooth out the top of each one a bit.
3. Unroll the crescent roll dough into 2 rectangles, pressing any perforations together with your fingers. (Use a rolling pin to roll out the crescent dough if you want your “bandages” to be thinner as you wrap each jalapeno.) Using a pizza cutter, cut each rectangle of crescent roll dough lengthwise into long thin strips.
4. Wrap each stuffed jalapeño with the crescent roll strips, criss-crossing them to look like mummy bandages, leaving a space to add the eyes once the mummies are baked. Place each mummy onto a greased baking sheet; using a silicone brush, gently brush each one with the egg wash.
5. Bake, uncovered, on the center rack of the preheated oven for 20-25 minutes or until the mummies are golden brown. Once the mummies have cooled slightly, add the googly eyes and serve! **If the googly eyes are like the ones that I used and are inedible, warn your guests.
Easy Recipe Tips for Making Jalapeno Mummy Poppers
- Is crescent roll dough easy to work with?
- Do I need to take precautions when handling the jalapenos?
- Can I make the mummies ahead of time?
- Is there another type of pepper I can use since jalapenos are so spicy?
Crescent roll dough is easy to work with as long as it’s well chilled. When you are cutting the strips, if the dough becomes hard to handle, pop it back into the fridge for a few minutes.
Always wear food-safe gloves when working with jalapenos. When you cut into the jalapeno flesh, the jalapeno oils from the seeds and membranes (also known as capsaicin) can quickly transfer to your skin which will then burn. It won’t damage your skin, but it sure does hurt!
You can make the mummies a few hours ahead of time and gently reheat them on a baking sheet in a 250 degree oven. I like to stuff the jalapenos with the cream cheese mixture, then wait to wrap them with the crescent roll dough strips until I’m ready to bake them. This step goes pretty quickly and this way I can make the mummies right when I want to serve them.
If jalapeno peppers are just too spicy for you, you can substitute fresh Anaheim peppers to make these poppers. They are a bigger pepper, but usually not nearly as spicy as a jalapeno, especially once the seeds and membranes are removed. Keep in mind that if you use Anaheim peppers, you will need to purchase extra crescent roll dough.
Other Appetizer Recipes to Enjoy –
-
TWISTED MEXICAN HOT TOTS
-
HOT AND CREAMY PIZZA DIP
-
NICE AND SPICY BACON JALAPENO DEVILED EGGS
-
AIR FRYER BUFFALO CAULIFLOWER
-
GOOD AND SAUCY VENISON BACON POPPERS
Printable Directions for Making Mummy Poppers
Mummy Poppers
Ingredients
- 12 large jalapenos
- 8 oz cream cheese softened
- 1 cup grated cheddar cheese we use sharp cheddar
- 1-2 cloves garlic minced
- 3 scallions, finely minced, green parts only
- 1 can crescent roll dough
- 1 egg beaten with 1 Tbs. water to make an egg wash
- Googly eyes preferably the edible type
Instructions
- Preheat oven to 375 degrees F. Slice each jalapeño lengthwise, leaving the stem in tact on the jalapeño base; using a paring knife and a small spoon, carefully remove the membrane and seeds from each jalapeño half.
- To prepare the filling, mix the cream cheese, cheddar, garlic, and scallions in a medium mixing bowl until well combined. Using a small spoon, fill the cavity of each jalapeño full of the prepared filling.
- Unroll the crescent roll dough onto a cutting board, dividing the dough into 2 rectangles, pressing the perforations together with your finger tips to seal them. Using a pizza cutter, cut the sheet of crescent roll dough lengthwise into long thin strips.
- Wrap each stuffed jalapeño with the crescent roll strips, criss-crossing them around each stuffed jalapeno to look like mummy bandages, leaving a space towards the top of each jalapeno to add the eyes once the mummies are baked. Place each mummy onto a greased baking sheet or a parchment-lined baking sheet; gently brush each mummy with prepared egg wash.
- Bake, uncovered, on the center rack of oven for 20-15 minutes or until the mummies are golden brown and hot throughout. Once the mummies have cooled slightly, add the googly eyes. Serve the mummies warm.
Notes
Nutrition
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