• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Celebration Generation
  • About
  • Recipes
  • Life
  • Shop
  • Costuming
  • Spandex
  • Gluten-Free
  • Autism
menu icon
go to homepage
search icon
Homepage link
  • About Us
  • Recipes
  • Life
  • Shop
  • Costuming
  • Gluten-Free
  • Autism
  • Contact Us
  • Frequently Asked Questions
  • Media
  • Join us on Social Media - Food

    • Facebook
    • Instagram
    • Pinterest
  • Join us on Social Media - Costuming, Etc

    • Facebook
    • Instagram
    • Twitter
  • ×

    Home » Recipes » Halloween

    Mummy Jalapeno Poppers

    Published: Jul 21, 2022

    Note: This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites.

    Sharing is caring!

    • Yummly
    • Reddit
    • Email
    • Tweet
    • Share
    • Tumblr
    Jump to Recipe -

    These festive Halloween mummy jalapeno poppers are made with a super quick homemade dough - tastier than store bought, almost as easy!

    A plate of pastry wrapped Halloween mummy jalapeno poppers, each with 2 candy eyes.

    Well, I’ve posted the recipe for my Mummy Dogs, time for my most closely related recipe: jalapeno popper mummies!

    Like the mummy dogs, these easy Halloween appetizers are typically made with crescent rolls ... but I also prefer to make this spooky treat with my quick cream cheese dough recipe.

    It's a really easy dough to make - takes less than 5 minutes - and makes a really gorgeous dough. Soft, super easy to work with - just fantastic.

    From there, this delicious recipe - like all of my jalapeno popper recipes*, starts out with fresh jalapeño peppers stuffed with a creamy cheese filling.

    (*Smoked Jalapeno Poppers, Air Fryer Jalapeno Poppers, Armadillo Eggs, or even Jalapeno Popper Dip, anyone?)

    From there, the poppers are done up like little mummies - wrapped in thin strips of pastry dough, baked, then affixed with candy googly eyes.

    SO ridiculous, and so much fun - I love these little cuties!

    These jalapeño popper mummies are one of my favourite Halloween foods, and they’re perfect for your next Halloween party - or just random meals, snacks, and Halloween festivities throughout the holiday season.

    ... Because yes, if Christmas can be a 3-5 month long season, Halloween - one of my favorite holidays - can also be a season.

    Why should Halloween fun be confined to a single day?

    Anyway, the dough for these Halloween jalapeño mummies keeps well in the fridge for a few days (when wrapped tightly in plastic).

    You can make some ahead of time, and be able to pop out some fresh mummy jalapeño poppers on very short notice.

    Gluten Free Halloween Jalapeno Poppers

    Love the idea, but need it gluten free?

    Check out my recipe for Gluten-Free Mummy Jalapeno Poppers, over on my gluten-free food blog, Beyond Flour!

    A plate of pastry wrapped Halloween mummy jalapeno poppers, each with 2 candy eyes.

    Ingredients

    These easy mummy jalapeno poppers require only a handful of ingredients, all of which should be easy to find at any grocery store.

    Easy Pastry Dough

    While similar mummy poppers are usually made with crescent roll dough - or puff pastry - these are made with my quick pastry dough.

    It takes less than 5 minutes to make - almost as easy as using crescent dough, and WAY more tasty!

    To make the dough, you will need:

    Cream cheese
    Unsalted butter
    All- purpose flour

    Poppers and Assembly

    First off, you’ll need some jalapeno peppers.

    I like to use large jalapeno poppers with smooth, unblemished skin.

    If they have stems, I try to cut them in half all the way through the stem.

    While I usually remove the stems when making poppers, I think that mummy poppers look cute with them left on. IMHO, the perfect peppers have a longish stem that curls

    Cutting through each stem just means that more poppers will have a stem part, definitely not a necessary thing.

    For the filling, I like a super basic one, just cream cheese and shredded sharp cheddar cheese, but you can use whatever cheese you like - pepper jack cheese is always nice.

    You can season the cheese mixture if you like - garlic powder, onion powder - I usually don’t bother.

    Sometimes I’ll add some sliced green onion or finely chopped, crispy bacon - there’s a lot of room to customize this!

    Finally, you’ll need a large egg and some edible eyes to finish them off.

    I like using Candy Eyes, because they make me laugh.

    Olive slices are another option, though - whether sliced black olive, or thinly sliced green olives with pimento filling.

    A plate of pastry wrapped Halloween mummy jalapeno poppers, each with 2 candy eyes.

    How to Make Halloween Jalapeno Poppers

    The full recipe follows in the recipe card at the end of this post, this is a pictorial walk through.

    Dough

    In a large mixing bowl - or food processor - Beat butter and room temperature cream cheese until well mixed and soft.

    Slowly add flour to the large bowl of butter and cream cheese,, mixing to combine.

    Once all flour is added, turn out and knead until well incorporated and smooth.

    Form a disk, wrap tightly in plastic wrap, and chill for about 30 mins.

    A 5 part image showing the homemade dough being made in a food processor.

    Filling

    In a medium bowl, beat cream cheese until smooth and with no lumps. Combine cream cheese and shredded cheese, stirring until well distributed.

    A 3 part image showing the cream cheese and cheddar filling being made.

    Wearing rubber gloves, cut each in half lengthwise. Use a spoon to scrape out as much or as little of the seeds and ribs from each jalapeño half, set aside.

    A 2 part image showing the jalapenos being halved and scooped out.

    Spoon all of the mixture into piping/frosting /pastry bags, trying to avoid creating air pockets as you go, and leaving enough room to twist the bag shut. Set aside.

    Note: You can spoon the filling in to the pepper halves, if you like… using a pastry bag is the perfect way to do this. SO much quicker, easier, and cleaner!

    Cut ¾-1″ off the pointed end of a filled pastry bag, carefully pipe cream cheese mixture into each of the jalapeño halves .

    A 5 part image showing the jalapeno halves being piped with filling.

    Assembly

    Preheat oven to 425degrees F, line 2 large baking sheets with parchment paper.

    On a lightly floured surface, roll dough out to ⅛" thickness.

    I like to use a Rolling pin with adjustable thickness guides for this.

    A 2 part image showing the dough being rolled out on a floured surface.

    Use a pizza cutter to cut the pastry dough into long strips.

    Carefully wrap strips of pastry dough around each stuffed pepper half, leaving some open area for the eyes (after baking).

    I will usually use 2 pieces of dough per popper. I roll one of the dough strips in a diagonal spiral one way, then a second spiral criss-crossing the first.

    Leave a small opening near the wider end of the popper, for the eyes.

    Note: If you’re using olive slices, you can add them before baking. If you’re using candy eyes, you’ll put them in after baking. (They’ll melt, otherwise!)

    Squeeze all over, to join layers of dough to each other.

    Arranged wrapped peppers on prepared baking sheet.

    In a small bowl or cup, whisk the egg with 1 tablespoon water until smooth.

    Use a pastry brush to brush this egg wash all over each wrapped jalapeno popper.

    A 5 part image showing the pastry dough being sliced, rolled around jalapeno poppers, and brushed with egg wash.

    Bake for 15-18 minutes, or until golden brown.

    Carefully place two confectionary eyeballs in the hot cheese of each popper. Alternatively, you can use olive slices.

    A 2 part image showing a pan of mummy jalapeno poppers, before and after baking.

    Serve hot, with ranch dressing and/or hot sauce.

    Leftovers

    Leftover poppers can be stored in an airtight container in the fridge for several days.

    Leftovers taste best when reheated in an air fryer, IMHO - a few minutes at 400F.

    A plate of pastry wrapped Halloween mummy jalapeno poppers, each with 2 candy eyes.

    More Halloween Ideas

    If you're still considering ideas for fun Halloween recipes and other ideas, be sure to check out my:

    3D Halloween Bat Cupcakes
    Bacon Wrapped Mummy Meatloaf
    Black Velvet Cupcakes
    Bloody Eyeball Cupcakes
    Bloody Eyeball Halloween Punch
    Easy Halloween Bat Cupcakes
    Easy Spider Web Cookies
    Fudgy Halloween Brownies
    Fun Halloween Shooters
    Glazed Halloween Popcorn
    Gluten Free Mummy Dogs
    Gluten-Free Mummy Jalapeno Poppers
    Halloween Pavlova
    Halloween Spider Web Cupcakes
    How to Carve a Pumpkin Like a Pro
    Lychee "Bloody Eyeball" Pancakes
    Mummy Dogs
    Mummy Pastries
    Nightmare Before Christmas Cookies
    Spider Bread Bowl

    A plate of pastry wrapped Halloween mummy jalapeno poppers, each with 2 candy eyes.

    Share the Love!

    Before you chow down, be sure to take some pics of your handiwork, for posterity - and social media! If you Instagram it, be sure to tag me - @CelebrationGenerationCA - or post it to My Facebook Page - so I can cheer you on!

    Also, be sure to subscribe to my free monthly email newsletter, so you never miss out on any of my nonsense. Well, the published nonsense, anyway!

    Finally, if you love this recipe, please consider leaving a star rating and/or a comment below!

    A plate of pastry wrapped Halloween mummy jalapeno poppers, each with 2 candy eyes.

    A plate of pastry wrapped Halloween mummy jalapeno poppers, each with 2 candy eyes.
    Print Recipe Pin Recipe Save Recipe Saved!
    5 from 1 vote

    Mummy Jalapeno Poppers

    These festive Halloween mummy jalapeno poppers are made with a super quick homemade dough - tastier than store-bought, almost as easy!
    Prep Time20 mins
    Cook Time18 mins
    Chilling time30 mins
    Total Time1 hr 8 mins
    Course: Appetizer, Snack
    Cuisine: American, Halloween
    Servings: 20 - 24 Jalapeno Poppers
    Calories: 182kcal
    Author: Marie Porter

    Equipment

    Pastry bag
    2 Baking Sheets

    Ingredients

    Dough:

    • 8 oz Cream cheese
    • ½ cup Unsalted butter
    • 1 ½ cups All-purpose flour

    Filling:

    • 8 oz Cream cheese softened
    • 1 cup Finely shredded cheese of choice
    • Optional: Bacon, green onions

    Assembly:

    • 10-12 Large Jalapeno peppers
    • 1 Large egg
    • Candy eyes or sliced olives

    Instructions

    Dough:

    • Beat butter and cream cheese until well mixed and soft. Slowly add flour, mixing to combine.
    • Once all flour is added, turn out and knead until well incorporated and smooth.
    • Form a disk, wrap tightly in plastic wrap, and chill for about 30 mins.

    Filling:

    • Beat cream cheese until smooth and with no lumps. Add shredded cheese, stir until well distributed.
    • Spoon all of the mixture into piping/frosting /pastry bags, trying to avoid creating air pockets as you go, and leaving enough room to twist the bag shut. (You can spoon the filling in to the peppers, if you like… but piping it in is so much quicker, easier, and cleaner!). Set aside.
    • Wearing gloves, cut the tops off the jalapeno peppers, and cut each in half lengthwise. Use a spoon to scrape out as much or as little of the seeds and ribs as you’d like, set aside.
    • Cut ¾-1″ off the pointed end of a filled pastry bag, carefully pipe filling into each of the pepper halves.

    Assembly:

    • Preheat oven to 425 F, line 2 large baking sheets with parchment paper.
    • On a lightly floured surface, roll dough out to ⅛" thickness. Use a pizza wheel to cut it into thin strips.
    • Carefully wrap strips of pastry dough around a filled jalapeno half, leaving some open area for the eyes (after baking).
    • I will usually roll one strip in a diagonal spiral one way, then a second spiral criss-crossing the first.
    • Squeeze all over, to join layers of dough to each other.
    • Arranged wrapped jalapeno poppers on prepared baking pan.
    • In a small bowl or cup, whisk the egg with 1 tablespoon water until smooth.
    • Use a pastry brush to brush this egg wash all over each wrapped jalapeno popper.
    • Bake for 15-18 minutes, or until golden brown.
    • Carefully place two confectionary eyeballs in the hot cheese of each popper. Alternatively, you can use olive slices.
    • Serve hot, with ranch dressing

    Nutrition

    Serving: 1Popper | Calories: 182kcal | Carbohydrates: 9g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 49mg | Sodium: 112mg | Potassium: 66mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 590IU | Vitamin C: 8mg | Calcium: 67mg | Iron: 1mg

    A plate of pastry wrapped Halloween mummy jalapeno poppers, each with 2 candy eyes.

    A plate of pastry wrapped Halloween mummy jalapeno poppers, each with 2 candy eyes.

    Related posts:

    Several mummy dogs on a plate, each has 2 candy eyeballs. Mummy Dogs A black spider bread bowl, filled with dip and surrounded by red tortilla chips. Halloween Bread Bowl A close up photo of a plate of authentic poutine. Authentic Canadian Poutine Recipe A close up view of a bowl of glazed popcorn. The game day popcorn is yellow and purple, themed around a sports team. Candy Popcorn
    « Mummy Dogs
    Halloween Bread Bowl »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Marie Porter


    Evil Cake Overlord, All -Around Kitchen Badass!

    More about me →


    Join us on Social Media - Food

    Facebook logo, a white F on a blue background. Instagram icon - a stylized white camera image on blue background. Pinterest Logo - White on red background.

    Join us on Social Media - Costuming, etc

    Facebook logo, a white F on a blue background. Instagram icon - a stylized white camera image on blue background. Twitter logo - a white stylized bird icon on an aqua background.

    More Than Poutine: A Uniquely Canadian Cookbook.
    Learn to sew with spandex

    Most Recent Posts

    • Honey Garlic Sauce
    • Crab Rangoon Pizza
    • Red Velvet Muffins
    • Hot Dog Sliders

    We'd love to have you subscribe to our newsletter!


    META

    Site Admin

    Logout

    Entries Feed

    Comments Feed

    Footer

    About

    • About Us
    • Privacy Policy
    • Frequently Asked Questions
    • Contact
    • Media

    Newsletter

    • Sign Up

      for emails and updates

    Our Other Blogs

    • Autism Rants
    • Beyond Flour
    • Low Carb Hoser
    • Spandex Simplified

    Note: This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites. While I’ll only ever link to items that I, personally, wholeheartedly recommend, I do need to put that disclosure out there!

    Copyright © 2020 Foodie Pro on the Foodie Pro Theme