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Jalapeño Popper Mummies

Serves: 4-6
You next Halloween gathering won't be complete without this fun take on a traditional jalapeño popper.


Product Image
  • 5 jalapeños, halved and deseeded
  • 4 oz cream cheese, softened to room temperature
  • ½ cup Rizo Bros Queso Oaxaca, shredded
  • ½ tsp garlic powder
  • Pinch salt and pepper
  • 4 oz crescent roll dough, about half of a standard package
  • 1 egg, beaten with a splash of water
  • 20 candy eyes


  1. Preheat the oven to 375 degrees Fahrenheit and line a large baking sheet with parchment paper.
  2. In a medium bowl, mix together the softened cream cheese, oaxaca, garlic powder, and a pinch of salt and pepper until well combined. Spread this mixture evenly into each jalapeño half and set aside.
  3. Wrap the jalapeños in their mummy wrap: Lay the crescent roll dough out flat and cut one of the rectangles into thin ropes. Wrap 2-3 ropes of dough around each stuffed jalapeno half, leaving space at the top for the eyes.
  4. Bake in the preheated oven for 12-15 mins or until the cheese is melted and the pastry is golden brown.
  5. Immediately after baking, place two candy eyes on the top of the jalapeños.