Jalapeño Popper Mummies
Looking for a snack that’s equal parts spooky and delicious? These Jalapeño Popper Mummies are about to become the life of your Halloween party. They’re cheesy, they’re spicy, and they come wrapped up like little bandaged ghouls straight from the oven. Forget complicated party food, these mummies only need a handful of ingredients and about 20 minutes to come to life.
Here’s the concept: you take jalapeño halves, stuff them with a creamy, cheesy filling, and then wrap them in crescent roll dough “bandages.” Once baked, the golden pastry looks just like a mummy’s wrappings. But the best part? The eyes! Traditionally, candy eyeballs give each mummy its playful stare. But if you’d rather keep things savory, black olive slices make the perfect eerie stand-in, spooky and healthy.
The flavor is just as much fun as the look. You get the smoky kick of jalapeños, balanced by rich cream cheese and melty Colby. and Monterey Jack. Then the flaky crescent dough wraps it all together in buttery goodness. Each bite is creamy, crunchy, and just a little bit fiery, making it the kind of snack that disappears fast at a Halloween get-together. If you’re serving to people who don’t like too much heat, pair the poppers with our delicious Conway Garlic Dip to help them cool down.
These little guys aren’t just adorable, they’re practical, too. They’re easy to make ahead, fun to customize (mild peppers if you don’t want too much heat, or extra cheese if you’re feeling indulgent), and guaranteed to spark conversation as soon as they hit the table.
Whether you’re planning a big haunted bash, a family night of scary movies, or just want to surprise your kids with something festive, Jalapeño Popper Mummies are the perfect way to wrap up Halloween snacking. Cute, creepy, and dangerously delicious, they might just steal the show from the candy. Find all of the Member’s Mark™ seasonings to make this recipe at Sam’s Club in store or online here.
Jalapeño Popper Mummies
Ingredients
- 8 oz Member's Mark™ Cream Cheese softened
- 8 oz Member's Mark™ Colby and Monterey Jack Shredded Cheese
- ½ tsp Member's Mark™ Fine Garlic Powder
- ½ tsp Member's Mark™ Fine Onion Powder
- ¼ tsp Member’s Mark™ Himalayan Pink Salt Grinder
- ¼ tsp Member's Mark™ Black Pepper Grinder
- 10 Jalapeños sliced in half lengthwise, remove seeds
- 12 oz Member’s Mark™ Original Crescent Rolls
- 1 Egg beaten, for egg wash
- 40 Candy Eyeballs
Instructions
- Preheat oven to 400F. Line a large baking pan with foil and spray with cooking spray.
- Slice jalapeños lengthwise and remove the seeds. Add softened Member's Mark™ Cream Cheese, Member's Mark™ Colby and Monterey Jack Shredded Cheese, Member's Mark™ Fine Garlic Powder, Member's Mark™ Fine Onion Powder, Member’s Mark™ Himalayan Pink Salt Grinder, and Member's Mark™ Black Pepper Grinder to a large bowl. Stir to combine.
- Spoon cheese mixture into jalapeño halves.
- Unroll the crescent roll and seal the dough at the perforations. Divide into four rectangles and slice each rectangle lengthwise into 10 strips.
- Wrap each cheese stuffed jalapeño half with two strips of dough. Add to prepared baking pan. Lightly brush the dough with egg wash.
- Bake until golden, about 12 minutes. Once cooked, add two candy eyeballs into each mummy.