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Halloween Jalapeño Popper Mummies

Halloween Jalapeño Popper Mummies

Enjoy the spooky delight of Halloween Jalapeño Popper Mummies, a flavorful and fun appetizer perfect for your festive gatherings.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 10 mummies
Course: Appetizers
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Mummy Filling
  • 10 large Jalapeños, sliced in half and deseeded These spicy gems provide a thrill in every bite.
  • 6 pieces Crispy Bacon, crumbled Adds a smoky flavor you won't want to miss.
  • 8 oz Whipped Cream Cheese This creamy base holds everything together for a delicious filling.
  • 8 oz Shredded Colby Jack Cheese A perfect melty addition that enhances the richness of each popper.
  • ½ teaspoon Garlic Powder A dash for an aromatic lift in flavor.
  • ⅛ teaspoon Cayenne Pepper Adds a subtle kick without overpowering the taste.
For the Mummy Wrap
  • 8 oz Crescent Dough Sheet This flaky dough creates the delightful mummy wrap that holds your Halloween Jalapeño Popper Mummies together.
For the Spooky Touch
  • 20 Edible Candy Eyeballs These little treats add the perfect festive flair to your mummies!

Equipment

  • Oven
  • Baking Sheet
  • Parchment Paper
  • Skillet
  • Mixing Bowl
  • Pizza Cutter

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 360°F (180°C) and line a baking sheet with parchment paper.
  2. Cook the bacon in a skillet over medium heat until crispy, about 6–8 minutes. Crumble and cool on paper towel.
  3. Slice the jalapeños in half lengthwise and scoop out the seeds. Arrange them cut-side up on the baking sheet.
  4. In a mixing bowl, combine whipped cream cheese, shredded Colby Jack cheese, bacon, garlic powder, and cayenne pepper. Mix until creamy.
  5. Spoon approximately 2 tablespoons of the filling into each jalapeño. Return to the baking sheet once filled.
  6. Roll out the crescent dough and cut it into ⅓-inch strips.
  7. Wrap strips of dough around each filled jalapeño, leaving gaps for the candy eyeballs.
  8. Bake for 16–20 minutes until the dough is puffy and golden brown.
  9. Immediately place candy eyeballs in the gaps on each jalapeño while warm.

Nutrition

Serving: 1mummyCalories: 180kcalCarbohydrates: 12gProtein: 7gFat: 13gSaturated Fat: 5gCholesterol: 25mgSodium: 350mgPotassium: 150mgFiber: 1gVitamin A: 500IUVitamin C: 5mgCalcium: 150mgIron: 1mg

Notes

These mummies are best served fresh, but leftovers can be stored at room temperature for up to 2 hours or in the fridge for up to 3 days. They can also be frozen for up to 2 months.

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