Mummy Jalapeño Poppers – creepy Halloween appetizer with a twist

Okay, so let me just say — these Mummy Jalapeño Poppers are hands down the most fun and freaky little bites you’ll whip up this Halloween. Picture this: spicy jalapeños stuffed with creamy cheese and wrapped up like tiny, cheesy mummies. They literally look like they’re ready to jump off the platter and haunt your guests! Plus, they bring that perfect combo of creamy, spicy, and crispy that’s impossible to resist. Trust me, once you try these, you’ll want to make them every fall, even after Halloween is long gone. No stress here either — I’m sharing all my insider tips to get that perfect cheese melt and mummy-wrap crisp. Ready to make your party the talk of the spooky season? Let’s go!

Quick Facts

• Yield: Serves 8 (about 16 poppers)
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes

Ingredients

For the Main Dish:

• 8 fresh jalapeños
• 4 oz cream cheese, softened
• ½ cup shredded cheddar cheese
• 4 slices of refrigerated crescent roll dough
• ½ tsp garlic powder
• ½ tsp smoked paprika
• Salt and pepper, to taste
• Optional: 8 small slices of black olives (for eyes)

For the Sauce / Garnish (if applicable):

• Ranch dressing or your favorite dipping sauce (optional)

How I Make It

Step 1:

Preheat your oven to 375°F and line a baking sheet with parchment paper. This will keep your poppers from sticking and make cleanup a breeze.

Step 2:

Slice the jalapeños in half lengthwise and remove the seeds and membranes carefully (wear gloves if you can—it’s worth it!). This will keep the heat manageable but still deliver a little kick. Set aside.

Step 3:

In a bowl, mix the softened cream cheese, shredded cheddar, garlic powder, smoked paprika, and a pinch of salt and pepper until well combined and creamy.

Step 4:

Spoon the cheese mixture evenly into each jalapeño half, filling them up nice and full but without overstuffing.

Step 5:

Unroll your crescent dough and cut the triangles into thin strips (about ¼ inch wide). Wrap each stuffed jalapeño half with these dough strips, leaving little gaps here and there so it looks authentically mummy-ish.

Step 6:

Place the mummies on your baking sheet and bake for 18–20 minutes, or until the dough is golden and crispy. If you want to add the creepy eyes, place small slices of black olives on the cheese filling about 5 minutes before baking so they warm up but don’t dry out.

Variations & Tips

• Add cooked and crumbled bacon to the cheese mixture for a smoky twist.
• Use pepper jack cheese instead of cheddar for extra spicy poppers.
• Brush the crescent dough with a little garlic butter before baking for richer flavor.
• Swap crescent dough for puff pastry to get even flakier, more delicate mummies.
• If handling jalapeños is too spicy for you, use mini sweet peppers instead.
• Make these ahead and bake right before your party to serve warm and fresh.

How I Like to Serve It

These spooky bites are perfect straight from the oven, paired with a cool ranch dip or even a smoky chipotle mayo. They make a fun centerpiece on your appetizer table, nestled beside a bubbling cauldron of chili or a fall-themed charcuterie board. They also hold up well on a buffet, so guests can nibble all night long alongside their favorite Halloween cocktails and cider.

Notes

• Store leftovers in an airtight container in the fridge for up to 2 days; reheat in the oven at 350°F for 8–10 minutes to keep them crispy.
• If you want to prep completely ahead, wrap jalapeños an hour before baking and keep them covered in the fridge until ready to bake.

Closing: These Mummy Jalapeño Poppers are a guaranteed crowd-pleaser—scary cute on the outside and bursting with creamy, spicy goodness on the inside every single time!