Jalapeño poppers—yes, please! These Mummy Jalapeño Poppers take the classic savory snack up a notch. A creamy blend of cream cheese and cheddar is spiced with Worcestershire sauce, garlic, and Creole seasoning, then spooned into jalapeño halves. Wrapped in thin strips of crescent dough and finished with candy eyes, they make a fun Halloween appetizer or a flavorful family snack any time of year.
How to stuff jalapeños
Slice each jalapeño lengthwise and remove the membranes and seeds for milder poppers. If you like extra heat, leave some seeds in. The filling is simple: combine cream cheese, grated cheddar, Worcestershire sauce, garlic powder, and Tony Chachere’s Creole seasoning (or a mix of salt and pepper). Spoon about a tablespoon of the mixture into each jalapeño half.
Wrap pastry dough around jalapeños
Open crescent roll cans and separate into rectangle sections. Cut the dough into thin strips—about 1/4 to 1/2 inch wide—and wrap them around the filled jalapeño halves to create the mummy “bandages.” Leave a small gap for the eyes.
How to turn your jalapeños into mummies
Press candy eyes into the exposed filling, then lightly brush the wrapped dough with a beaten egg for a golden finish. Arrange on a parchment-lined baking sheet and bake at 400°F (200°C) for about 12 minutes, or until the dough is golden and cooked through. Let cool slightly before serving.
These mummified poppers are perfect for a Halloween spread, but they’re just as tasty year-round—simply wrap the stuffed jalapeños in pastry without the eyes for a versatile appetizer. Serve warm and enjoy!
Dianna
More fun Halloween recipes
- Halloween Spider Web Cupcakes
- Monster Bash Brownies
- Hocus Pocus Potion Float
- Spooky 5-Minute Fudge
- Halloween Pumpkin Cupcakes
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Mummy Jalapeno Poppers
Ingredients
- 12 medium-sized jalapeño peppers
- 2 (8 ounce) packages cream cheese
- 1/2 cup grated cheddar cheese
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon garlic powder
- 1/2 teaspoon Tony Chachere’s Creole seasoning (or 1/4 teaspoon salt + 1/4 teaspoon pepper)
- 2 (8 ounce) cans crescent roll dough
- 48 candy eyes
- 1 egg (for egg wash)
Instructions
- In a medium bowl, beat together cream cheese and cheddar. Add Worcestershire sauce, garlic powder, and Creole seasoning; mix until smooth and set aside.
- Cut jalapeños lengthwise and remove seeds and membranes. Fill each half with about 1 tablespoon of the cheese mixture.
- Open crescent roll dough and separate into rectangles. Cut into thin strips about 1/4–1/2 inch wide. Wrap the strips around each filled jalapeño, leaving a small gap for the eyes.
- Beat the egg and brush lightly over the dough. Place the mummies on a parchment-lined baking sheet and add candy eyes to the exposed filling. Bake at 400°F (200°C) for about 12 minutes, or until the dough is golden. Let cool slightly before serving.
Nutrition
Originally published October 26, 2018.