These fun and easy Mummy Jalapeno Poppers are loaded with cream cheese, corn, and bacon all wrapped up in a buttery, flaky shell! They take less than 30 minutes and are a great savory addition to your Halloween planning!
I have a major thing for jalapenos and love serving Bacon-Wrapped Jalapeno Poppers or Jalapeno Popper Dip when we are having friends over for a game night. These cute and cheesy little guys all wrapped up like mummies make such a fun and surprising version that is perfect for the month of October!
If you worry about jalapeno poppers being too spicy, know that the cream cheese does a good job of toning down the heat. And if you remove the seeds inside the jalapenos before filling them, you will decrease the spiciness drastically.
Why We Love This Recipe
- The flavors are poppin'! Seriously, the corn, bacon, cream cheese, cheddar, and jalapeno were all made for each other and the buttery, flaky crescent roll "wrapping" is the perfect finish instead of the typical bread crumbs.
- The corn is a nice sweet addition to the traditional jalapeno popper.
- It takes less than 30 minutes to make these little guys AND they can be made ahead and baked right before you are ready to serve them.
- So many Halloween foods are sweet, so it's nice having a spicy, savory option to serve up for a change of pace.
- Jalapenos: Look for firm, fresh jalapenos with a deep green color. Did you know that jalapenos get spicier as they age?
- Bacon: The smoky flavor of bacon was meant to be paired with jalapenos! Although you could sub in crumbled, browned sausage instead or leave out the meat altogether for vegetarian friends.
- Cheese: We used a classic sharp cheddar, but pepper jack, monterey jack, or other cheese would work as well.
- Crescent roll dough: This handy premade ingredient comes in clutch for some many party recipes! You can get it in sheets or with perforations for making crescent rolls. Either works!
How to Make This Recipe
- Slice jalapenos in half and remove the seeds and white membrane inside. You might want to wear gloves or cover your hands with a plastic Ziploc bag to protect them from the jalapeno oils. It's no fun accidentally rubbing your eye after you have touched jalapenos, trust me!
- In a large bowl, mix together softened cream cheese, shredded cheddar cheese, crumbled bacon, corn, salt, pepper, and spices until combined.
- Fill each jalapeno half with as much of the filling mixture as it can hold. I like to mound it up so there is plenty of filling in every bite.
- Slice the crescent roll dough into thin strips. Use the strips to wrap haphazardly around each filled jalapeno, leaving spaces and gaps between some of the dough toward the stem of the jalapeno so there is a place for the mummy eyes. Tuck loose ends underneath the jalapenos to hide seams.
- Stick two little candy eyes on each "mummy" before baking.
- Brush the poppers with an easy egg wash made by beating one egg with a little milk or water. This helps them turn extra golden and rich looking while they bake.
- Bake until the mummy jalapeno poppers are a lovely golden brown. Remove and cool slightly before serving with your favorite dipping sauce. We especially like these with a side of ranch!
Technically, I think you could make this work. But I really think for the best flavor and texture, you need fresh ones, and I personally haven't tried these with canned ones. If you give it a go, let me know what you think!
Yes, you can freeze your jalapeno poppers either before you bake them or after for up to 2 months. Either bake straight from frozen, or thaw in the fridge overnight and reheat in the oven or air fryer before serving.
- If you want to amp up the smoky flavor even more, try adding ¼ to ½ teaspoon of smoked paprika along with the other spices.
- The eyeballs can be placed before or after baking. I usually do it before, but waiting until after after baking will help keep them bright white.
- Criss-cross some of the strips of crescent roll dough for a more wrapped look to the mummies.
- Get the kids involved! This is a fun one to let them help with wrapping and placing the candy eyes, and they are more likely to try the poppers because of it. It's a great way to expand their palates of what might otherwise be a food (vegetable even!) they would resist!
- You can use frozen puff pastry in place of the crescent roll dough, if you prefer.
More Halloween Recipes
- Homemade Butterbeer
- Chocolate Covered Halloween Pretzels
- Panna Cotta Eyeballs
- Halloween Chocolate Cherry Hand Pies
Did you make this recipe?
Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.
Halloween Mummy Jalapeno Poppers
- 1 can crescent roll dough
- 6-8 jalapenos
- 8-10 slices of bacon, cooked until crisp, then crumbled
- 6 ounces cream cheese softened
- 4 ounce block of cheddar cheese shredded
- ½ bag frozen corn
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- Candy eyeballs for decoration
- 1 egg
- 1 Tablespoon milk or water
- Preheat oven to 350 degrees F.
- In a bowl mix together the softened cream cheese, cheddar cheese, bacon, corn, and seasonings.
- Wash and slice your jalapenos lengthwise, including the stem (leave stem on).
- Using a spoon, scoop/scrape out the seeds and membranes of each jalapeno. Be careful not to scoop too high up on the stem or it will fall off.
- Fill each jalapeno half with as much filling as possible, packing it tightly and mounding it over the top.
- Unroll your crescent rolls and lay flat on a cutting board. If there are any large gaps in the rolls you can pinch together the seams. Using a knife or pizza cutter, slice the short end of the dough rectangle into ¼" strips.
- Wrap each jalapeno popper like a mummy leaving a little open area to place the eyeballs. You can use 1-3 strips for each popper.
- Once wrapped, place onto a lightly greased baking sheet at least 2" apart and decorate with candy eyes.
- In a small bowl mix together an egg and a tablespoon of milk or water to create an egg wash.
- Brush the tops of each mummy lightly with the egg wash.
- Bake in a 350 degree F oven for 20 minutes or until golden brown on top.
- For extra heat use pepper jack cheese instead of cheddar.
- Serve with ranch for those who find jalapenos a little spicy, although the crescent roll dough and cream cheese filling really help to tame down the spice.
- Store in the fridge for 4 days and reheat in a 325 degree F oven for 5-10 minutes before serving.