Best Spooky Mummy Jalapeno Popper Bites Recipe
These Spooky Mummy-Wrapped Jalapeno Popper Bites are a fun and easy Halloween appetizer featuring creamy, cheesy jalapeño poppers wrapped in crescent dough strips to look like little mummies. Ready in under 30 minutes, they’re crispy, creamy, spicy, and salty all at once.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 18 servings 1x
- Category: Appetizer
- Cuisine: American
Ingredients
Scale
- 8–10 fresh jalapeños, halved lengthwise and seeded
- 8 ounces cream cheese, softened
- 1 cup sharp cheddar cheese, shredded
- 6 slices bacon, cooked and crumbled (optional)
- 1 can (8 ounces) crescent roll dough
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and black pepper to taste
- Yellow mustard (for eyes)
- Olive oil spray (for baking sheet)
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat.
- Cut each jalapeño in half lengthwise. Use a small spoon to scrape out seeds and white membranes. For milder poppers, remove all membranes.
- In a small bowl, combine softened cream cheese, shredded cheddar, garlic powder, onion powder, salt, pepper, and crumbled bacon (if using). Mix until smooth.
- Fill each jalapeño half with the cream cheese mixture, level with the cut edge. Set aside.
- Unroll crescent roll dough and separate into triangles. Cut each triangle lengthwise into 3-4 thin strips (about ½ inch wide).
- Place a stuffed jalapeño half at one end of a dough strip. Wrap the strip around the pepper, slightly overlapping, leaving a small gap near the top for eyes. Press to seal. Repeat with all peppers.
- Arrange wrapped peppers on the prepared baking sheet, seam-side down, spaced about 1 inch apart.
- Bake for 12-15 minutes, until dough is golden brown and filling is bubbly.
- Remove from oven and let cool for 2-3 minutes. Use a toothpick to dab two small dots of yellow mustard in the exposed gap on each mummy for eyes.
- Serve immediately while warm.
Notes
For less heat, thoroughly remove seeds and white membranes. For extra golden dough, brush with beaten egg before baking. Make ahead: stuff and wrap up to 4 hours ahead, refrigerate, then bake straight from fridge adding 2-3 minutes. Freeze unbaked poppers for up to 3 months; bake from frozen adding 5-7 minutes.
Nutrition
- Serving Size: 1 popper
- Calories: 145
- Sugar: 2
- Sodium: 280
- Fat: 10
- Saturated Fat: 5
- Carbohydrates: 8
- Fiber: 0.5
- Protein: 5
Keywords: Halloween, jalapeño poppers, mummy, appetizer, crescent roll, cream cheese, bacon, spicy, party food