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Spooky Mummy Stuffed Jalapeno Poppers: Best Easy Halloween Appetizer

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These Spooky Mummy Stuffed Jalapeno Poppers are spicy, creamy, wrapped in golden dough, and perfect for Halloween parties. They look like little wrapped mummies and are incredibly addictive.

Ingredients

Scale
  • 8 oz cream cheese, softened
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup sour cream
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon smoked paprika (optional)
  • Salt and black pepper to taste
  • 1–2 tablespoons chopped fresh chives or green onions (optional)
  • 12 large jalapeno peppers
  • 1 can (8 oz) refrigerated crescent roll dough
  • 1 egg, beaten
  • Sesame seeds or poppy seeds for eyes (optional)
  • Mustard or sriracha for dotting eyes

Instructions

  1. Prep the Jalapenos: Wash and dry jalapenos. Cut each in half lengthwise. Scoop out seeds and white membranes. Wear gloves.
  2. Make the Filling: In a medium bowl, combine softened cream cheese, shredded cheddar, sour cream, garlic powder, onion powder, smoked paprika, salt, and pepper. Mix until smooth. Fold in chives or green onions if using.
  3. Fill the Peppers: Transfer filling to a piping bag or zip-top bag with corner snipped. Pipe filling into each jalapeno half, mounding slightly above the edge.
  4. Prepare the Dough: Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. Unroll crescent roll dough and separate into 8 triangles. Cut each triangle lengthwise into 3-4 thin strips (about 1/2 inch wide).
  5. Wrap the Mummies: Take one filled jalapeno half. Starting at one end, wrap a dough strip around the pepper, leaving a small gap for eyes. Overlap strips slightly. Repeat with all peppers.
  6. Apply Egg Wash and Eyes: Brush each wrapped pepper with beaten egg. If using seeds, place two on exposed filling before baking. If using mustard or sriracha, add after baking.
  7. Bake: Place wrapped peppers on prepared baking sheet, spacing 1 inch apart. Bake for 12-15 minutes until dough is golden brown and filling is hot and bubbly.
  8. Add the Eyes: Let poppers cool on baking sheet for 5 minutes. Use a toothpick to dot two small dots of mustard or sriracha on each exposed filling.
  9. Serve: Transfer to a serving platter. Serve warm or at room temperature.

Notes

For less heat, scrape out all white membranes. For more heat, leave some in. Use room temperature ingredients for best results. Dough strips should be about 1/2 inch wide. Check poppers at 12 minutes to avoid overbrowning. Can be assembled up to 24 hours ahead and refrigerated.

Nutrition

Keywords: Halloween appetizer, jalapeno poppers, mummy poppers, stuffed jalapenos, easy appetizer, party snack, spicy appetizer, cream cheese jalapenos

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