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Homemade jalapeño popper mummies filled with creamy cheese, wrapped in golden crescent-roll bandages and finished with edible candy eyes.

Jalapeño Popper Mummies with Crescent Rolls

Creamy cheese-stuffed jalapeños wrapped in thin strips of golden crescent dough and finished with edible candy eyes. These easy jalapeño popper mummies make a fun savory Halloween appetizer that can be assembled ahead and baked just before serving.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 12 mummy poppers
Course: Appetizer
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 6 large fresh jalapeños
  • 8 oz 226 g full-fat block cream cheese, softened
  • ¾ cup 85 g finely shredded sharp cheddar
  • 2 tablespoons finely sliced green onion
  • 1 small garlic clove minced
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon fine salt
  • ⅛ teaspoon black pepper
  • 1 tube about 8 oz refrigerated crescent-roll dough
  • 1 large egg
  • 1 teaspoon water
  • 24 small edible candy eyes

Method
 

  1. Preheat oven to 375°F (190°C) and line a baking sheet with parchment.
  2. Slice jalapeños lengthwise.
  3. Carefully remove seeds and membranes.
  4. Mix softened cream cheese, cheddar, green onion, garlic, smoked paprika, salt, and pepper.
  5. Divide filling among the 12 jalapeño halves without excessively overfilling.
  6. Unroll crescent dough and press perforated seams together if necessary.
  7. Cut dough into thin strips about ¼ inch wide.
  8. Loosely wrap strips around each stuffed jalapeño, leaving gaps.
  9. Leave a small opening toward the top for the eyes.
  10. Arrange the mummies filling-side up on the prepared baking sheet.
  11. Whisk egg with 1 teaspoon water.
  12. Lightly brush crescent dough with egg wash.
  13. Bake for 13–17 minutes, until puffed and golden.
  14. Cool for approximately 5 minutes.
  15. Add two edible candy eyes to each mummy.
  16. Serve warm.

Notes

  • Wear food-safe gloves when handling jalapeños if possible.
  • Removing the pale membranes helps reduce the heat.
  • Use mini sweet peppers for a mild version.
  • Don't overfill the peppers or the cheese may spill excessively.
  • Keep crescent strips thin because they expand during baking.
  • Wrap loosely and leave gaps between the bandages.
  • Add candy eyes after baking.
  • Assemble several hours ahead and refrigerate until ready to bake.
  • For reheating, the oven generally preserves the crescent texture better than the microwave.