Easy Halloween Mummy Jalapeño Poppers


– 12 jalapeño peppers with stems
– 4 ounces cream cheese, softened
– 4 ounces grated pepper jack cheese
– 1/4 teaspoon garlic powder
– 1/4 teaspoon onion powder
– 1/4 teaspoon Kosher salt
– 1/8 teaspoon ground black pepper
– 20 candy googly eyes
– 1 can refrigerated crescent roll dough
– 1 egg, beaten


1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or use a silicone baking mat.
2. Slice the jalapeño peppers in half lengthwise and carefully remove the seeds and ribs while trying to keep the stems intact. Discard the seeds and ribs.
3. In a small bowl, thoroughly mix the softened cream cheese, grated pepper jack cheese, garlic powder, onion powder, salt, and black pepper until well combined.
4. Fill each jalapeño pepper half with the cheese mixture, ensuring not to overfill them to prevent cheese from spilling out while baking.
5. Unroll the crescent roll dough and keep the triangles together by pinching the perforations. Cut thin strips, about a quarter to half-inch wide, from the dough. Wrap one or two strips around each pepper half, leaving space at the top to insert the candy googly eyes.
6. Create an egg wash by whisking together the beaten egg and about a tablespoon of water. Brush a thin layer of the egg wash onto each mummy.
7. Place the prepared mummies on the baking sheet and bake for approximately 15 minutes or until they turn golden brown.
8. Once out of the oven, immediately place the candy googly eyes onto the melted cheese to create the mummy’s eyes.
9. Serve these delightful and spooky treats immediately and enjoy the Halloween spirit!

Leave a Comment