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5 from 2 votes

Halloween Mummy Jalapeno Poppers

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!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Appetizer
Cuisine: American
Servings: 6 -8 servings
Calories: 313kcal
Author: Amy Nash

Ingredients

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

Egg Wash

  • 1 egg
  • 1 Tablespoon milk or water

Instructions

  • 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. 

Notes

  • 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. 

Nutrition

Calories: 313kcal | Carbohydrates: 3g | Protein: 11g | Fat: 28g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 610mg | Potassium: 168mg | Fiber: 1g | Sugar: 2g | Vitamin A: 776IU | Vitamin C: 17mg | Calcium: 175mg | Iron: 1mg