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Halloween Mummy Jalapeño Poppers

A fun and easy appetizer or snack, these Halloween Mummy Jalapeño Poppers are tasty, cheesy and just a bit spooky!

A FUN HALLOWEEN APPETIZER

I love Halloween. It is one of my favorite holidays and it’s sort of the intro holiday to Thanksgiving and Christmas so there is an excitement surrounding this time of year. One Halloween recipe I am known for are these Halloween Mummy Jalapeño Poppers! They are a delicious appetizer that everyone insists I make. They are stuffed full of cheese and bacon and wrapped in crescent rolls. It is all topped off with some candy eyes that give it a fun and frightening appearance. Ok, so they aren’t frightening at all, they are pretty darn cute really. If you are looking for a fun food to serve at your upcoming party then this Halloween Mummy Jalapeño Poppers recipe needs to be on your menu!

Halloween Mummy Jalapeno Poppers on black plate with dipping sauce.

FREQUENTLY ASKED QUESTIONS:

What size candy eyes should I use?

We like to use the smaller of the two that Wilton usually offers. You can find these edible candy eyes in the baking aisle of most grocery stores or at your local craft store in the cake decorating section.

Can I use a crescent roll dough sheet?

Absolutely! Since it is already a sheet, it is easy to cut into strips. So if you would rather use that then I say go for it.

Can I use something other than candy eyes?

I have seen black olives used in place of the candy eyes if you are not a fan of mixing the candy with a savory dish.

Do I have to use cheddar cheese?

You can use any of your favorite shredded cheese for this recipe. Muenster, Pepper Jack, Gouda, Monterey Jack and Colby Jack would all be great. Or you can just make these with the cream cheese only.

Can I substitute the jalapeños with something else?

You could use a green or red pepper instead of jalapeño. I would pick up some of the mini varieties to make it easier. With jalapeños, they won’t be hot (spicy) if you remove all the seeds from the center. The heat is in the seeds. Also, when working with jalapeños, I advise you wear gloves or that you wash your hands immediately after preparing them. Some people forget and then go to rub their eyes and end up learning a hard lesson – ha!

What sauce goes with jalapeño poppers

I show them served here with some ranch dressing that I topped with candy eyes. You could also serve with salsa. And, believe it or not, raspberry jam is excellent with jalapeño poppers. The sweet and salty together are surprisingly delicious!

How do I store leftovers?

These are best served right away but they can be stored in an airtight container for up to 2 days. I would let them come to room temperature on the countertop, after the candy eyes are added they become challenging to warm up because they might melt, but you can place in the microwave for around 30 seconds until heated through.

Pinterest image of finished Halloween Mummy Jalapeno Poppers on black plate with dipping sauce.

INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)

  • cream cheese
  • cheddar cheese
  • bacon
  • jalapenos
  • refrigerated crescent rolls
  • candy eyes
Ingredients needed: cream cheese, cheddar cheese, bacon, jalapeños, crescent rolls and candy eyes.

HOW TO MAKE HALLOWEEN MUMMY JALAPENO POPPERS:

Preheat the oven to 350 degrees F. In a medium mixing bowl mix together your softened cream cheese, cheddar cheese and cooked, chopped bacon until combined.

Cream cheese, cheddar cheese and bacon mixed together in bowl.

Fill each half of your seeded jalapenos with the cream cheese mixture and set aside.

Sliced jalapenos filled with cheese and bacon mixture.

Cut your crescent roll dough into strips. Wrap the strips of dough around each stuffed jalapeno half until they resemble mummies. Place on a cookie sheet and bake for 15-18 minutes until golden brown.

Jalapenos wrapped in strips of crescent rolls on baking sheet.

Remove from the oven and immediately place on the candy eyes. Serve!

Hand holding up one Halloween Mummy Jalapeno Popper showing off eyes.

WANT MORE DELICIOUS RECIPES? YOU MUST TRY THESE!

Square image close up of Halloween Mummy Jalapeno Poppers on black plate.

Halloween Mummy Jalapeño Poppers

A fun and easy appetizer or snack, these Halloween Mummy Jalapeño Poppers are tasty, cheesy and just a bit spooky!
5 from 1 vote
Print Pin Rate
Course: Appetizer
Cuisine: American
Keyword: Halloween Mummy Jalapeno Popper Recipe, Halloween Mummy Jalapeno Poppers, Jalapeno Poppers
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
Servings: 16
Calories: 197kcal

Ingredients

  • 8 ounces (one block) cream cheese softened
  • 1 cup shredded cheddar cheese
  • 12 slices bacon, cooked and chopped
  • 8 jalapenos, sliced in half and seeded
  • 1 (8 ounces) tube refrigerated crescent rolls (there are 8 crescent rolls per tube)
  • candy eyes, for decoration

Instructions

  • Preheat the oven to 350 degrees F.
  • In a medium mixing bowl mix together softened cream cheese, cheddar cheese and cooked, chopped bacon until combined.
  • Fill each half of the seeded jalapenos with the cream cheese mixture and set aside.
  • Cut crescent roll dough into strips. This doesn't need to be neat. You can stretch and twist them as you wrap the jalapeños.
  • Wrap the strips of dough around each stuffed jalapeno half until they resemble mummies.
  • Place on a nonstick baking sheet (or cover the baking sheet with parchment paper or nonstick aluminum foil) and bake for 15-18 minutes until golden brown.
  • Remove from the oven and immediately place on the candy eyes. Serve by themselves or with ranch dipping sauce.

Notes

  • You can use a crescent roll dough sheet instead of crescent rolls if you’d like.
  • Use any of your favorite cheeses.
  • Black olives can be substituted for the candy eyes.
  • Serve by themselves or with ranch dressing, salsa or even raspberry jam!
  • Green, red and/or yellow peppers can be substituted for jalapeños.

Nutrition

Calories: 197kcal | Carbohydrates: 7g | Protein: 5g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 310mg | Potassium: 77mg | Fiber: 1g | Sugar: 2g | Vitamin A: 343IU | Vitamin C: 8mg | Calcium: 66mg | Iron: 1mg

Nutritional Disclaimer

“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.

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