There’s something wickedly fun about Mummified Jalapeño Poppers — the perfect mix of heat, crunch, and creamy cheese wrapped up in golden, flaky “bandages.” These spooky bites bring together the bold flavor of fresh jalapeños and the comforting richness of melted cheddar and cream cheese, all tucked into buttery crescent dough. They’re easy to make, visually stunning, and guaranteed to disappear fast at any Halloween gathering.
Interestingly, the tradition of “mummy-wrapped” foods began as a playful Halloween trend — transforming classic snacks into spooky characters kids and adults could enjoy together. Over the years, jalapeño poppers have become a must-have party favorite, and this version adds the ultimate festive twist.
Whether you’re hosting a costume bash or just want a frightfully good treat, these Mummified Jalapeño Poppers deliver. Serve them with ranch or chipotle mayo for dipping, and watch them vanish before your eyes. Deliciously creepy, irresistibly cheesy, and totally unforgettable.
Recipe Yield: 12 mummies
INGREDIENTS
6 medium jalapeños, halved lengthwise and seeded
1 sheet refrigerated crescent dough (or puff pastry)
4 oz cream cheese, softened
½ cup shredded sharp cheddar cheese
2 tbsp chopped cooked bacon (optional)
¼ tsp garlic powder
¼ tsp onion powder
1 egg, beaten (for egg wash)
Salt and black pepper to taste
24 small candy eyes
INSTRUCTIONS
1. Preheat and prep:
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Halve jalapeños lengthwise and remove seeds and membranes (wear disposable gloves to prevent skin irritation).
2. Mix the filling:
In a medium bowl, combine cream cheese, cheddar cheese, bacon, garlic powder, onion powder, salt, and pepper until smooth.
3. Fill the jalapeños:
Spoon or pipe the filling into each jalapeño half, pressing lightly so the mixture fills the cavity evenly.
4. Wrap like mummies:
Cut crescent dough into thin strips, about ¼ inch wide. Wrap each stuffed jalapeño with strips of dough, leaving a small opening for “eyes” later.
5. Brush and bake:
Brush each wrapped jalapeño with beaten egg. Arrange on the baking sheet and bake for 13–15 minutes, or until golden brown and crisp.
6. Add the eyes:
Let cool for 5 minutes. Gently press two candy eyes into each popper while still warm. Serve warm or at room temperature.
Helpful Tips to Perfect This Recipe
- Control the Heat: For milder mummies, remove all seeds and white ribs from the jalapeños. For more spice, leave a few in place.
- Perfect Bandages: Use cold dough when wrapping — it cuts cleanly and won’t stretch too much during baking.
- Make Ahead Magic: Stuff and wrap the jalapeños up to a day ahead, then refrigerate. Just brush with egg and bake before serving.
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