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Spooky Mummy Jalapeño Poppers: Easy Halloween Appetizer

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These Spooky Mummy Jalapeño Poppers are the perfect Halloween appetizer—creamy, spicy jalapeño poppers wrapped in flaky crescent dough to look like tiny mummies. Easy to make with simple ingredients, they’re a crowd-pleaser that disappears faster than candy.

Ingredients

Scale
  • 8 oz cream cheese, softened
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup cooked and crumbled bacon (about 6 strips)
  • 1/4 cup chopped green onions
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika (optional)
  • Salt and black pepper to taste
  • 12 large jalapeños
  • 1 can (8 oz) refrigerated crescent roll dough
  • 24 candy eyes (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. In a small mixing bowl, combine the softened cream cheese, shredded cheddar, crumbled bacon, chopped green onions, garlic powder, and smoked paprika. Mix until evenly incorporated. Season with salt and pepper to taste. Set aside.
  3. Cut each jalapeño in half lengthwise. Use a small spoon to scrape out the seeds and white membranes. Wear gloves for this step if desired.
  4. Fill each jalapeño half with the cream cheese mixture, keeping the filling flush with the cut edge.
  5. Unroll the crescent dough on a cutting board. If using perforated triangles, press the seams together to form a solid sheet. Cut the dough into thin strips, about 1/4-inch wide.
  6. Wrap one strip of dough around each stuffed jalapeño half, starting at one end and working to the other, leaving a small gap near the top for the eyes.
  7. Press two candy eyes into the exposed cream cheese at the top of each popper.
  8. Arrange the wrapped poppers on the prepared baking sheet, leaving space between each. Bake for 12-15 minutes, until the dough is golden brown and the filling is hot and bubbly.
  9. Let the poppers cool on the baking sheet for 5 minutes before transferring to a serving platter. Serve warm.

Notes

For a milder version, use mini sweet peppers instead of jalapeños. For a spicier version, add cayenne pepper to the filling or use pepper jack cheese. To make ahead, assemble up to 24 hours in advance and refrigerate; add candy eyes just before baking. To freeze, freeze unbaked poppers on a baking sheet, then transfer to a freezer bag; bake from frozen at 375°F for 15-18 minutes. Reheat leftovers in a 350°F oven for 5-7 minutes or air fryer for 3-4 minutes; do not microwave.

Nutrition

Keywords: Halloween appetizer, jalapeño poppers, mummy poppers, easy appetizer, party food, spicy snack, crescent dough, cream cheese, bacon

Find it online: https://forkifyfun.com/spooky-mummy-jalape-n-o-poppers-easy-halloween-appetizer/