Easy Mummy Jalapeño Poppers

A little twist on the classic appetizer, these Mummy Jalapeño Poppers are a fun Halloween snack! The buttery, flaky crust wrapped around a creamy filling goes perfectly with the spicy jalapeño.
Course Appetizer
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 8 mummies
Author Nicole Burkholder


  • 8 fairly large jalapeño peppers
  • 8 oz softened cream cheese
  • 8 oz shredded cheddar cheese
  • 1/2 teaspoon minced garlic
  • pinch salt
  • pinch pepper
  • 1 scallion
  • olives very finely diced
  • 1 can crescent rolls


  • Preheat oven to 400° and line a baking sheet with parchment paper.
  • PUT ON GLOVES BEFORE PROCEEDING! Wash and slice your jalapeño peppers in half lengthwise (leaving the stems attached) and scoop out the inside.
  • Finely mince the shallot. Mix all but 1/2 oz. of the cream cheese, scallion pieces, garlic, pepper and salt to your shredded cheese. Spoon the cream cheese mixture into the jalapeno halves and place on the lined baking tray.
  • Unroll the crescent dough and break up into the triangular sections. Slice each one in half to make two long pieces. Stretch a section of dough around a filled jalapeno half starting at one end and wrapping it around and finishing up at the other end. If there is extra, wrap it around the opposite way.
  • Return to the baking sheet and bake for 10-12 minutes until golden. Allow to cool slightly before adding the eyes.
  • Place the remaining 1/2 oz. of cream cheese in the corner of a small sealable bag, and cut a very small hole in the tip of the corner. Pipe two eyes onto each jalapeno popper. Mince a black olive and place a piece on each cream cheese eye for the pupils.