Jalapeno Popper Mummies

Jalapeno Popper Mummies
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Ingredients List

Warm pastry and cream cheese pair up with ghost pepper colby jack and jalapenos in these yummy mummies. They’re a spooktacular spicy addition to Halloween parties.


  1. Heat oven to 400° F. Line a 17 x 12-inch baking sheet with parchment paper. Set aside.
  2. Cut jalapenos in half lengthwise; remove seeds and membranes. Beat the cream cheese, colby jack and bacon in a large bowl. Pipe or spoon a heaping tablespoonful of cream cheese mixture into each pepper half.
  3. Unroll the crescent roll dough into a rectangle; place on parchment paper. (Press to seal perforations, if using crescent rolls.) Cut dough lengthwise into 24 strips, each about 1/4-inch thick. Wrap each jalapeño half with one strip, leaving space near the stem for eyes. Place 2 inches apart on prepared pan. Brush dough with egg wash. Bake for 12-15 minutes or until pastry is golden brown.
  4. Remove from the oven. Press 2 eyeballs onto each popper. Serve immediately. 

Recipe Tips

  • Any brand of Wisconsin cream cheese or colby-monterey jack cheese can be used. 
  • Avoid touching face when handling the jalapeno peppers. Consider wearing gloves, as oils may burn skin.

Cheesemonger Tip

Kindred Creamery Ghost Pepper Colby Jack features mild colby jack cheese blended with the extra hot flavor of ghost peppers. If the cheese it too spicy, swap in a mellower pepper jack or salsa jack cheese instead.