Spooky Mummy Jalapeño Poppers (2025) 12

Halloween is my absolute favorite time of year for cooking! There’s just something so fun about taking a classic appetizer and giving it a spooky makeover. That’s exactly what we’ve done with these incredible Mummy Jalapeño Poppers (2025)! Forget boring old jalapeño poppers; these little guys are wrapped in flaky pastry to look like adorable (and delicious!) mummies. They’re seriously a crowd-pleaser and always disappear in a flash at any Halloween party I throw. I remember one year, I made a big batch of these, and the rave reviews had everyone asking for the recipe before the night was even over!

## Why You’ll Love These Mummy Jalapeño Poppers (2025)

Trust me, these aren’t just any jalapeño poppers. Here’s why you’ll be obsessed:

• So Darn Festive! They look absolutely adorable and totally nail the Halloween vibe.
• Super Easy! Seriously, using crescent roll dough makes them a breeze, even for beginners.
• Crowd Favorite: Everyone loves a popper, and these are always the first to go at parties.
• Perfect Flavor Combo: The creamy, cheesy filling with that hint of spice and the flaky pastry is just divine.

## Gather Your Ingredients for Mummy Jalapeño Poppers

Okay, let’s get down to business and gather everything you need for these spooky little treats! You’ll want to start with 12 large jalapeño peppers – the bigger, the better for stuffing! For that super creamy filling, grab 8 ounces of cream cheese, and make sure it’s softened so it mixes up nice and smooth. We’ll also need 1/2 cup of shredded cheddar cheese for extra flavor. Since everything’s better with bacon, toss in 1/4 cup of finely chopped cooked bacon. To season it all up, we’ll use 1/4 teaspoon each of garlic powder, salt, and black pepper. The magic wrapping comes from 1 (8 ounce) package of refrigerated crescent roll dough – just unroll it! And for that golden-brown mummy look, have 1 egg, beaten, ready. Finally, for the cutest little mummy eyes, you’ll need either a black edible marker or some small black olives.

## Step-by-Step Guide to Making Mummy Jalapeño Poppers (2025)

Alright, let’s get these spooky little guys made! It’s easier than you think, and so much fun to do. Make sure you have your oven preheated to 375°F (190°C) and a baking sheet lined with parchment paper ready to go. That parchment paper is your best friend here, trust me!

### Preparing the Jalapeños

First things first, grab those jalapeños. Carefully slice them in half lengthwise and then scoop out all those seeds and the white membranes. This is where you can control the heat – leave a few seeds in if you like things extra spicy! And super important: wear gloves for this part! Those oils from the peppers can really sting your skin or eyes if you’re not careful. If you’re curious about other ways to spice things up, check out some jalapeño popper variations!

### Creating the Creamy Filling

Now for the yummy part! In a medium bowl, toss together your softened cream cheese, the shredded cheddar, that chopped bacon, garlic powder, salt, and pepper. Just mix it all up until it’s wonderfully combined and smooth. It should be thick enough to spoon but still easy to work with.

### Stuffing and Wrapping the Mummy Jalapeño Poppers

Spoon that delicious cream cheese mixture generously into each jalapeño half. Don’t be shy! Then, unroll your crescent dough. You’ll separate it into triangles and then cut each one into skinny strips, about a quarter of an inch wide. This is where the mummy magic happens! Take your dough strips and wrap them around the stuffed jalapeños, crisscrossing them like little mummy bandages. Leave a small gap where the “eyes” will go. It doesn’t have to be perfect; a little bit of wobbly wrap just adds to the charm!

### Baking and Finishing Your Mummy Jalapeño Poppers

Once all your little mummies are wrapped and looking fabulous, place them on your prepared baking sheet. Now, give them a nice brush all over with that beaten egg wash – this is what gives them that beautiful golden-brown color and makes them look perfectly baked. Pop them into your preheated oven and bake for about 15 to 20 minutes. You’ll know they’re done when the dough is puffed up and golden. Let them cool just a bit, because that filling gets super hot! Then, use your black edible marker or those little olive pieces to give each mummy its cute eyes. So spooky and so good!

## Tips for Perfect Mummy Jalapeño Poppers

Making these Mummy Jalapeño Poppers (2025) is pretty straightforward, but a few little tricks can make them truly spectacular! First off, don’t skimp on the quality of your jalapeños; aim for plump, firm ones. When you’re cutting the dough strips, thinner is usually better – they wrap more nicely and cook through without burning. Also, make sure that cream cheese filling is nice and firm before you start stuffing; if it’s too soft, it can get a bit messy oozing out. And for the mummy wrap, don’t be afraid to overlap a bit! It helps hold everything together and looks extra cool. Finally, pay attention to that egg wash – a good coat gives you that perfect golden mummy skin!

Ingredient Notes and Substitutions

So, let’s chat about these ingredients for our Mummy Jalapeño Poppers (2025)! The cream cheese is key for that luscious, creamy filling that balances the jalapeño’s kick. If you’re not a fan of cheddar, or just want to switch things up, Monterey Jack or a pepper jack cheese would be fantastic here too! Bacon, of course, adds that irresistible smoky, salty crunch, but if you’re looking for a vegetarian option or just don’t have bacon on hand, finely chopped ham or even some crispy fried onions would work in a pinch. And for the eyes, if olives aren’t your thing or you don’t have a marker, tiny dots of black sesame seeds can also do the trick!

## Serving and Storing Your Mummy Jalapeño Poppers

These Mummy Jalapeño Poppers (2025) are best served warm, fresh out of the oven! That’s when the pastry is perfectly flaky and the creamy filling is wonderfully gooey. Let them cool for just a few minutes because that filling is molten hot!

If you happen to have any leftovers (which is rare in my house!), just pop them in an airtight container in the fridge. To reheat, pop them back into a moderate oven for about 5-8 minutes until they’re warmed through and crispy again. Make sure they cool completely before storing!

Frequently Asked Questions about Mummy Jalapeño Poppers (2025)

Got questions about these spooky little guys? You’re in the right place!

Can I make these Mummy Jalapeño Poppers (2025) ahead of time?

You totally can! It’s a great idea to stuff and wrap them earlier in the day. Just keep them covered and refrigerated on your baking sheet *before* you brush them with the egg wash. When you’re ready to bake, pop them into a preheated oven, but you might need to add a couple of extra minutes since they’ll be starting out cold. The egg wash should be done right before baking for the best color!

Are these Mummy Jalapeño Poppers (2025) very spicy?

That really depends on the jalapeños you choose and how much of the white membrane you remove! If you want them milder, make sure you scrape out *all* the seeds and membranes. For a good kick, leave a little bit of the membrane or even a few seeds in. The cream cheese and cheddar filling also help to mellow out the heat. If you’re really sensitive to spice, you could even try using Anaheim peppers instead – they’re milder but still have that lovely pepper flavor!

What else can I use for the mummy’s eyes besides olives or a marker?

Oh, there are tons of cute options! You could use tiny little dots of leftover cream cheese filling for the eyes before you bake them, but they might brown a bit. A more foolproof method is to use small dots of black paste food coloring mixed with a tiny bit of corn syrup right after they come out of the oven, or even small pieces of black sesame seeds if you have those handy. Have fun getting creative with their little faces!

## Estimated Nutritional Information

Just so you know, the numbers can wiggle around a bit depending on the exact ingredients you use, but here’s a ballpark for you. These estimates are for about 2 poppers: we’re looking at around 150 calories, about 10g of fat (with 6g being saturated), a small bit of carbs at 12g, and roughly 5g of protein. There’s also about 2g of sugar and 200mg of sodium in there. Again, just a general idea to help you plan!

Share Your Mummy Jalapeño Poppers Creations!

I absolutely LOVE seeing your baking adventures! When you whip up these Mummy Jalapeño Poppers (2025), don’t be shy – share your pics and tell me all about it in the comments below. Did you make them extra spooky? Did your family gobble them up? Hearing from you makes my day! You can also tag me on social media; I can’t wait to see your creations!

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