Mummy Jalapeno Poppers Halloween

These mummy jalapeno poppers are a delicious and festive Halloween snack that combines spicy heat with creamy, cheesy goodness and a touch of smoky bacon. Wrapped in dough and decorated with candy eyes, they bring a playful vibe to any party or gathering while still being easy to prepare.

I first made these at a Halloween party, and they disappeared so fast that now I’m asked to bring them every year. The combination of gooey cheese and crispy bacon wrapped in golden dough is just irresistible.

Ingredients

• Ten large fresh jalapenos: halved lengthwise and deseeded to reduce heat and create the perfect boat for filling. Select firm jalapenos with bright green skin for freshness.
• One hundred sixty-eight grams whipped cream cheese: softened to mix easily and create a creamy filling. Full-fat cream cheese works best for richness.
• Two hundred thirty-five grams cheddar jack cheese: grated for a sharp and melty texture. Freshly shredded cheese melts better than pre-shredded.
• One hundred fifteen grams cooked bacon: finely chopped for smoky flavor and crispy texture. Use thick-cut bacon if possible and cook until crisp but not burnt.
• Half teaspoon garlic powder: for a subtle savory depth. Choose a good-quality powder for best aroma.
• Half teaspoon paprika: to add color and a gentle smoky note. Spanish smoked paprika is a great choice if available.
• One sheet crescent dough: with seams pinched to create a uniform base for wrapping. Keep dough chilled until ready to use.
• Forty small candy eyes: to create the playful mummy look after baking. Look for eyes with edible components and no artificial dyes if preferred.

Instructions

Preparation and Oven Warming:

Preheat your oven to 204 degrees Celsius or 400 degrees Fahrenheit to ensure it is hot and ready for quick baking.

Prepare the Jalapenos:

Carefully slice each jalapeno in half lengthwise. Using a knife, remove the seeds and ribs to decrease the heat level while leaving enough flesh to hold the filling securely.

Make the Filling:

In a mixing bowl, combine the whipped cream cheese, grated cheddar jack cheese, finely chopped cooked bacon, paprika, and garlic powder. Stir until everything is evenly mixed and smooth.

Stuff the Jalapenos:

Spoon about one to two tablespoons of the cheese and bacon mixture into each jalapeno half. Make sure each piece is filled fully but not overflowing to help with wrapping.

Prepare the Dough:

On a clean, flat surface, roll out the crescent dough sheet. Press the seams together with your fingers or a rolling pin to form one solid sheet rather than individual triangles. Cut the dough into about twenty thin strips using a knife or pastry cutter for wrapping.

Wrap the Jalapenos:

Take one strip of dough and wrap it around each stuffed jalapeno half, leaving a little space unwrapped near the top where you will later add the candy eyes. The dough should be snug but not too tight to allow expansion while baking.

Bake until Golden:

Place your wrapped jalapenos onto a baking sheet lined with parchment paper. Bake in the preheated oven for ten to twelve minutes until the dough has puffed and turned a golden brown color.

Add the Finishing Touch:

Remove the poppers from the oven and while still warm, immediately press two candy eyes onto each one in the unwrapped area to create the mummy’s face. Allow them to cool slightly before serving.

My favorite ingredient here is definitely the bacon. Crisp and smoky, it really transforms what could be just another stuffed pepper into something special. One Halloween when my kids saw these poppers on the table, they immediately ran around pretending to be mummies, which made making them even more memorable.

Storage Tips

Store any leftovers in an airtight container in the refrigerator for up to two days. Reheat in a hot oven for a few minutes to restore the crust’s crispness. Avoid microwaving as it can make the dough soggy and the peppers watery. If you want to prepare ahead, stuff the jalapenos and wrap them, then freeze on a baking sheet before transferring to a freezer bag. Bake directly from frozen, adding a few extra minutes to the cooking time.

Ingredient Substitutions

If you do not have crescent dough, puff pastry or biscuit dough can be good alternatives. Just adjust baking time and watch for browning. For a vegetarian version, omit the bacon; adding smoked paprika and a bit of liquid smoke can add back some smokiness. Use plain cream cheese if you cannot find whipped, but make sure it is softened at room temperature for easy mixing.

Serving Suggestions

These poppers are a fantastic finger food for Halloween parties. Serve with ranch dip or a cooling avocado crema to balance spiciness. They also pair nicely with chilled sparkling cider or a fruity cocktail for an adult gathering. Add a side of raw veggie sticks or a simple salad to round out the snack table.

These mummy jalapeno poppers combine festivity and flavor in a quick and easy recipe perfect for any Halloween celebration.

FAQs about Recipes

→ How do I prevent jalapeno irritation while handling?

Wear gloves when slicing and deseeding jalapenos to protect your skin from capsaicin irritation.

→ Can I use another type of cheese in the filling?

Yes, substitute with cheeses like Monterey Jack or mozzarella for a different flavor and melt.

→ What is the best way to wrap the dough around the jalapenos?

Wrap the crescent dough strips loosely around each jalapeno half to allow room for expansion during baking.

→ How long should I bake the stuffed jalapenos?

Bake at 204°C (400°F) for 10 to 12 minutes until the dough turns golden brown.

→ Can I prepare these ahead of time?

Yes, assemble the stuffed jalapenos and keep them refrigerated until ready to bake for freshness.