Jalapeño Bacon Mummies are a playful, eye-catching appetizer that will be the star of your Halloween spread. This fun twist on classic jalapeño poppers is filled with cream cheese, Parmesan and bacon, then wrapped in crescent dough to form little mummies. Serve warm alongside other party bites for a memorable appetizer round.
Ingredients to Have on Hand
Jalapeño Bacon Mummies are simple to prepare and always get a great reaction from guests. Below are the ingredients you’ll need to make about eight servings (two halves per person):
- 8–10 jalapeño peppers
- 1 (8-ounce) package cream cheese, softened
- ¾ cup bacon, diced (packaged bacon or about 6 slices cooked and chopped)
- ¼ cup grated Parmesan cheese
- ¼ teaspoon garlic powder
- 1 (8-ounce) can refrigerated crescent roll dough
- 16–20 candy eyeballs (or substitutes listed below)
Substitutions for Candy Eyeballs
Candy eyeballs are an easy, whimsical finishing touch and are widely available at craft and baking supply stores. If you prefer natural or savory alternatives, try:
- Frozen peas
- Sliced black or green olives
- Small pieces of red or green bell pepper
Any small garnish that resembles an eye will work and keeps the mummies festive without candy.
Recipe FAQs
Yes. You can prepare the cream cheese filling and stuff the jalapeño halves a day in advance; cover and refrigerate. For best results, wrap the stuffed peppers with crescent dough shortly before baking to preserve a flaky, evenly baked crust.
Goat cheese can be used, but it tends to melt more in the oven and may become runny. Cream cheese gives the best texture and stability for this recipe.
Delicious Any Time of the Year
Although these mummies are perfect for Halloween, they’re tasty year-round—simply omit the candy eyes for a classic jalapeño popper presentation.
Make it a Party
Pair Jalapeño Bacon Mummies with other crowd-pleasers for a full appetizer spread. Consider crispy nuggets, savory mini hot dogs wrapped in pastry, or sweet Rice Krispie treats for contrast.
The Inspiration
This recipe was inspired by a version published in Woman’s Day. If you try these Jalapeño Bacon Mummies, please share feedback and a rating where you found the recipe.
Recipe
Jalapeño Bacon Mummies
20 minutes
20 minutes
8 people, two jalapeño halves each
361kcal
Melinda O’Malley Keckler
Ingredients
- 1 (8 ounce) container cream cheese — softened
- ¾ cup bacon — packaged or about 6 slices cooked and diced
- ¼ cup Parmesan cheese — grated
- ¼ teaspoon garlic powder
- 8–10 jalapeño peppers — sliced in half lengthwise
- 1 (8 ounce) can refrigerated crescent roll dough
- 16–20 candy eyes (or substitute)
Instructions
- Preheat the oven to 375°F (190°C).
- Soften the cream cheese in the microwave on low power until spreadable. Stir in the bacon, Parmesan and garlic powder until fully combined; set aside.
- Rinse jalapeños, pat dry and slice lengthwise, leaving the stem if possible. Use a small spoon to scrape out the seeds and pulp.
- Unwrap the crescent dough and press seams together to form sheets. Cut the dough into long, thin strips for wrapping.
- Line a baking sheet with parchment paper or lightly grease it.
- Spoon a portion of the cream cheese mixture into each jalapeño half, smoothing it so it is level with the pepper edge. Wrap each pepper with a dough strip, leaving a small gap near the top for the eyes.
- Bake for 15–20 minutes, or until the dough is golden brown and cooked through.
- Remove from the oven and press candy eyes (or your chosen substitute) into the gap so the jalapeños look like mummies.
Notes
Handle jalapeños carefully—wear kitchen gloves or wash hands thoroughly and avoid touching your face after handling. Depending on pepper size, you may need an extra can of crescent dough. These pair well with other appetizers for a full party spread.
Nutrition
Nutrition values are estimates based on standard ingredients and should be used as a general guideline.