Jalapeno Popper Mummies
Jalapeno popper mummies are spooktacular Halloween appetizer! Cheese and bacon stuffed jalapenos get bandaged up in crescent dough and baked to bootiful golden brown perfection.
Nothing delights me more than making fun Halloween food.
And what is more fun than food designed to look like a mummy?
Absolutely nothing- unless of course it’s food that looks like a ghost or pumpkin in which case, maybe.
While Halloween themed desserts abound, appetizers and mains are less abundant.
But these jalapeno popper mummies are the perfect way to spice up any Halloween party with a spooky starter.
They feature all the flavors of the classic appetizer all wrapped up in Halloween style.
Ingredients
To make these you’ll need:
- Jalapenos– Look for large ones. You’ll want to slice them in half lengthwise and remove the seeds.
- Bacon– Cooked and crumbled
- Cream cheese– Either whipped cream cheese or regular cream cheese that you’ve let come to room temperature.
- Cheese– Shredded Colby Jack. You could also sub shredded cheddar.
- Spices– Garlic powder and cayenne pepper
- Crescent dough– One can of the kind you find in the refrigerated section.
- Candy eyes
How to Make
Making jalapeno mummies isn’t scary at all!
To do it cut the jalapeños in lengthwise and scoop out the seeds.
Put them onto a baking sheet lined with parchment paper and set aside while you make the filling.
Stir together the whipped cream cheese, shredded cheese, cooked bacon, garlic powder, and cayenne pepper in a medium bowl.
Fill each of the jalapeño halves with about 2 tablespoons of the cream cheese mixture.
Then unroll the crescent dough sheet on a clean surface and use a pizza cutter or sharp knife to cut the dough into thin 1/3 inch strips to make mummy bandages.
Wrap 1-2 strips around each filled jalapeño, leaving a little open space to place the eyes later.
Repeat this with all the jalapeño popper mummies, putting them all back on the prepared baking sheet.
Bake at 360°F for 16-20 minutes, or until the dough has puffed up and is golden brown.
Take the poppers out of the oven and let them cool just enough so you can safely handle them.
Then stick the eyes where the gap in the dough is.
Serve and enjoy!
Storing
If you have leftovers, let them cool and put them in an airtight container.
Refrigerate them for up to 4 days.
Reheat them in a 360 degree oven for about 6 minutes or until warmed through.
Tips and Tricks
- You can use other shredded cheeses if you like. Shredded mozzarella, shredded cheddar, or even shredded pepper jack would work.
- Bacon is optional but highly recommended.
- Chopped fresh parsley or green onions would be a yummy addition to the cream cheese filling.
Other Halloween Appetizers
Jalapeno popper mummies are an easy and delicious appetizer to serve this spooky season!
Make them and enjoy!
Looking for other Halloween appetizers?
Try these:
If you’ve tried these JALAPENO POPPER MUMMIES, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Jalapeno Popper Mummies
Ingredients
- 10 large jalapeños about 1 lb, 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 tsp garlic powder
- 1/8 tsp cayenne pepper
- 1 8 oz tube crescent dough sheet
- 20 edible candy eyeballs
Instructions
- Preheat oven to 360°F and line a baking sheet with parchment paper. Set aside.
- Cook the bacon and crumble into smaller pieces. Let cool.6 pieces bacon
- Half the jalapeños lengthwise and remove the seeds. Place onto the prepared baking sheet and set aside.10 large jalapeños
- In a medium mixing bowl, combine the whipped cream cheese, shredded cheese, cooked bacon, garlic, and cayenne.8 oz whipped cream cheese, 8 oz shredded Colby jack cheese, 1/2 tsp garlic powder, 1/8 tsp cayenne pepper
- Fill each of the jalapeño halves with about 2 tablespoons of the cream cheese mixture. Place onto the prepared baking sheet.
- Unroll the crescent dough sheet on a clean surface and use a pizza cutter or sharp knife to cut the dough into thin 1/3 inch strips.1 8 oz tube crescent dough sheet
- Wrap 1-2 strips around each filled jalapeño, leaving a little open space to place the eyes later. Place the wrapped peppers back onto the prepared baking sheet and repeat making the rest of the mummies.
- Bake at 360°F for 16-20 minutes, or until the dough has puffed up and is golden brown.
- Attach the eyes where the gap is. It should stick to the cream cheese mixture.20 edible candy eyeballs
Notes
- You can use other shredded cheeses if you like. Shredded mozzarella, shredded cheddar, or even shredded pepper jack would work.
- Bacon is optional but highly recommended.
- Chopped fresh parsley or green onions would be a yummy addition to the cream cheese filling.
Nutrition
