Description
Spooky, cheesy, flaky and party-perfect — these Halloween Jalapeño Mummies are stuffed with creamy filling, wrapped in buttery crescent dough, and topped with candy eyes for the ultimate Halloween snack.
Ingredients
Scale
- 1 lb jalapeño peppers (8–10 medium, or 16 mini sweet peppers)
- 8 oz cream cheese, softened
- 5 oz shredded Monterey Jack cheese
- ¾ tsp garlic powder
- ¾ tsp onion powder
- ¼ tsp paprika
- ¼ tsp salt + pinch black pepper
- 1 crescent roll dough sheet (8 oz)
- 1 large egg
- 1 tbsp milk
- 16–24 candy eyeballs
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- Slice jalapeños in half lengthwise, remove seeds and membranes.
- Mix cream cheese, Monterey Jack, garlic powder, onion powder, paprika, salt, and pepper. Fill pepper halves with mixture.
- Roll out crescent dough and cut into thin strips. Wrap each filled pepper with 2–3 strips, leaving room for eyes.
- Whisk egg and milk. Brush over dough-wrapped peppers.
- Bake 14–28 minutes, depending on size, until dough is golden and peppers are tender.
- Cool 5 minutes. Add candy eyeballs. Serve warm.
Notes
Use gloves when handling jalapeños. Swap with mini sweet peppers for a milder, kid-friendly version. Avoid microwaving leftovers to keep the dough crisp.
- Prep Time: 25 minutes
- Cook Time: 17 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 popper
- Calories: 90
- Sugar: 1g
- Sodium: 140mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 15mg