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These festive Halloween mummy jalapeno poppers are made with a super quick homemade dough - tastier than store bought, almost as easy!
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!
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.
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.
Filling
In a medium bowl, beat cream cheese until smooth and with no lumps. Combine cream cheese and shredded cheese, stirring until well distributed.
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.
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 .
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.
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.
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 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.
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
Keto Witch Finger Cookies
Gluten Free Witch Finger Cookies
How to Carve a Pumpkin Like a Pro
Lychee "Bloody Eyeball" Pancakes
Mummy Dogs
Mummy Pastries
Nightmare Before Christmas Cookies
Spider Bread Bowl
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!
Halloween Mummy Jalapeno Poppers [Easy Dough Recipe]
These festive Halloween mummy jalapeno poppers are made with a super quick homemade dough - tastier than store-bought, almost as easy!
Prep Time20 minutes mins
Cook Time18 minutes mins
Chilling time30 minutes mins
Total Time1 hour hr 8 minutes 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
