Description
These Kid-Friendly Mummy Jalapeño Popper Bites are a fun and easy Halloween appetizer that kids and adults will love. Cream cheese and cheddar stuffed jalapeños wrapped in crescent roll dough create a cute mummy look that’s perfect for parties.
Ingredients
- 6–8 fresh jalapeño peppers, medium
- 8 oz cream cheese, softened
- 1/2 cup shredded cheddar cheese
- 1 can (8 oz) refrigerated crescent rolls
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and black pepper to taste
- Optional: Candy eyes for decoration
- Optional: Cooking spray or olive oil
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly spray with cooking oil.
- Prepare the jalapeños: Slice each pepper in half lengthwise. Use a small spoon to scrape out the seeds and white membranes. For kid-friendly heat, remove all the membranes.
- Make the filling: In a small bowl, mix the softened cream cheese, shredded cheddar, garlic powder, onion powder, salt, and pepper. Stir until smooth and fully combined.
- Stuff the peppers: Use a small spoon to fill each jalapeño half with the cream cheese mixture. Don’t overfill — leave a little space so the cheese doesn’t spill out during baking.
- Prepare the dough: Unroll the crescent roll sheet (or separate the triangles if using the perforated kind). Cut the dough into thin strips about 1/2 inch wide.
- Wrap the mummies: Take one stuffed jalapeño half and wrap a dough strip around it, crossing over the top to create a ‘bandage’ look. Leave a small gap near one end so the filling shows through like an eye. Press the dough gently to seal.
- Bake the mummies: Place the wrapped peppers on the prepared baking sheet, spacing them about an inch apart. Bake for 12-15 minutes, or until the dough is golden brown and the filling is bubbly.
- Add the eyes (optional): Let the mummies cool for 2-3 minutes on the sheet. If using candy eyes, press them gently into the exposed cream cheese while it’s still warm.
- Serve warm: Transfer to a platter and serve within 15 minutes of baking for the best texture.
Notes
For a milder version, use mini sweet peppers instead of jalapeños. For extra heat, leave some seeds in the filling or add a pinch of cayenne pepper. If you’re dairy-free, use vegan cream cheese and shredded cheese. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 5-7 minutes to crisp them back up. You can freeze the unbaked mummies on a baking sheet until solid, then transfer to a freezer bag. Bake directly from frozen at 375°F for 15-18 minutes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Cuisine: American
Nutrition
- Serving Size: 2 mummy bites
- Calories: 210
- Sugar: 3
- Sodium: 320
- Fat: 14
- Saturated Fat: 7
- Carbohydrates: 16
- Fiber: 1
- Protein: 6
Keywords: Halloween appetizer, jalapeño popper, mummy bites, kid-friendly, easy appetizer, crescent roll recipe, party snack