Mummy Jalapeño Poppers

Mummy Jalapeño Poppers are a fun, festive Halloween treat with a spicy, cheesy filling wrapped in pastry. Perfect for quick party snacks!

Halloween is the perfect time for fun, creative food, and these Mummy Jalapeño Poppers deliver on both flavour and festive vibes.

Whether you’re hosting a spooky party or just looking for a snack to celebrate the season, these little guys are a great way to add some Halloween spirit to your table. They’re cheesy, crispy, and have just the right amount of heat, all wrapped up in a cute (or creepy) mummy package.

Plus, they’re simple to make and a guaranteed hit with both kids and adults!

Storage & Reheating

Refrigerator:

• To Store: Place the cooled poppers in an airtight container and store in the fridge for up to 3 days.
• To Reheat: You can reheat them in a 350°F (175°C) oven for about 10 minutes to keep the pastry crisp. Avoid microwaving as it can make the pastry soggy.

Freezer:

• To Freeze (Unbaked): Prepare the poppers but stop before baking. Arrange them on a baking sheet in a single layer and freeze until solid (about 1-2 hours). Then transfer to a freezer-safe bag or container. They can be frozen for up to 2 months.
• To Bake from Frozen: Bake them straight from the freezer, adding an extra 5-7 minutes to the baking time.
• To Freeze (Baked): If you’ve already baked them, let them cool completely, then freeze the same way. Reheat in a 350°F (175°C) oven for 10-15 minutes or until warmed through.

Ingredients & Substitutions

Jalapenos – I recommend using jalapenos that are a medium size, about 4 inches long and 1 inch wide. Using smaller or larger ones isn’t a deal breaker, but it may affect having too little or too much filling. Make sure you choose jalapenos that are fresh and firm.

Bacon – The bacon should be cooked until crispy. You can also use 1/4 cup of real bacon bits if you want to avoid frying bacon.

Cream cheese – Use full-fat cream cheese for the best flavour, and be sure that the cream cheese is soft so that it combines easily with the other ingredients.

Shredded cheese – Use brick cheese, and shred it yourself for the best results. Packaged shredded cheese contains additives that change the flavour and melt of the cheese.

Seasoning – Garlic powder, onion powder, salt and pepper flavour the cheese mixture.

Crescent rolls – Prepared dough sheets make this really easy.

Egg – Optional, but helps to make the pastry golden. You can substitute with a milk or cream wash if you are dealing with allergies.

Mozzarella – Fresh mozzarella is used here to make the whites of the eyes. You could use other white cheese here too if you prefer. Slice the cheese thin before cutting out the circles.

Olives – Black olives are perfect for the eyes. Again slice thin before cutting out the circles.

*Note – Instead of mozzarella and olives you can use candy eyes instead. This is easier but the mozzarella and olives look great and make more sense flavour-wise.

Looking for More Halloween Recipes?

Check out more of my favourite Halloween ideas!

This Halloween Dirt Cups recipe is a fun and spooky treat for kids of all ages, especially for those with a bit of a sweet tooth.

These spooky zombie brain brownie bites are perfect for a Halloween party! They’re easy to make and will be a hit with kids and adults alike.

Satisfy your sweet tooth with this delicious and kid-friendly dirt pudding recipe. Perfect for a Halloween treat or an Earth Day celebration!

Mummy Jalapeño Poppers

Yields: `12 Jalapeno poppers | Prep time: 10 minutes | Cook time: 5-7 minutes

Ingredients:

• 12 Jalapenos
• 4 slices cooked bacon
• 8 oz cream cheese, room temperature
• 1/2 cup cheddar cheese, shredded
• 1/2 cup mozzarella cheese, shredded
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 12 oz Pillsbury crescent rolls
• 1 egg lightly beaten
• Fresh mozzarella, sliced thinly
• Black olives

Directions:

Preheat the oven to 400 degress Fahrenheit. Line a sheet pan with foil and lightly spray with cooking spray.

To prepare jalapenos, start by wearing gloves and removing the stems of each jalapeno.

Cut the jalapeno in half lengthwise from the top to the bottom.

Use a spoon to remove the seeds and white membrane as much as possible.

Chop bacon into small pieces, about the size of bacon bits.

Mix cream cheese, cheddar cheese, mozzarella cheese, onion powder, salt, pepper, garlic powder, and bacon together.

Use a spoon to fill each jalapeno halve to the edges with cream cheese mixture, pressing down to compact the mixture slightly.

Unroll the crescent rolls and press two triangles together to form 4 rectangles. Slice each rectangle into 10 long strips.

Wrap each cheese-filled jalapeño half with two strips of dough, leaving space for the eyes. Place them on a baking tray and brush with egg wash. Bake for about 12 minutes until golden.

Meanwhile, prepare the eyes by cutting the mozzarella and olives into small circles using the small ends of round piping tips.

Add 2 eyes to each mummy while still warm by placing the small cheese circles down with a smaller olive circle placed on top. Serve slightly cooled.