Air Fryer Mummy Jalapeno Poppers are an easy, delicious, and adorable Halloween appetizer idea. Pillsbury crescent rolls, cream cheese, and jalapenos combine into a cute Halloween food that is perfect for any Halloween party or Halloween charcuterie board.
Mummy Jalapeno Poppers are easily made in your air fryer or oven. Jalapenos are stuffed with a cream cheese mixture and then wrapped in strips of crescent roll dough. Air-fried until golden brown and candy eyes are added for some extra cuteness!
Mummy Jalapeno Poppers
If you love jalapeno poppers then you will love these Halloween jalapeno poppers. While we didn’t add any meat to these jalapeno poppers you could easily add some chopped bacon or cooked chorizo to the cream cheese mixture for extra flavor.
Mummy jalapeno poppers can be added to a Halloween charcuterie board, as a side dish for a Halloween-themed dinner, as an appetizer for a Halloween party, Halloween potluck, or for a Halloween snack. However you choose to enjoy them they’re easy and delicious to make!
Halloween Jalapeno Poppers Mummies
Halloween jalapeno mummies are usually made in an oven, but we’re using our beloved air-fryer to make these! If you want to cook them in the oven bake for 15-20 minutes in a 375-degree oven. Follow all the same steps, just switch the Air-Fryer to your oven.
Halloween Jalapeno Mummies Ingredients
To make your spooky jalapeno poppers you’ll need:
12 large jalapenos
5 ounces cream cheese, room temperature
4 ounces sharp cheddar, shredded (½ cup)
¼ teaspoon kosher salt
¼ teaspoon black pepper
½ teaspoon garlic powder
¼ teaspoon paprika
1 tablespoon fresh chives, finely minced
1 (8 ounce) package of crescent rolls
1 large egg
24 small candy eyes
How to Make Air-Fryer Mummy Jalapeno Poppers
Slice jalapenos in half lengthwise. Remove the seeds and white pith from each jalapeno and set it aside.
In a medium bowl combine cream cheese, cheddar, salt, pepper, garlic powder, paprika, and chives, and mix until well combined.
Fill the hollowed out jalapenos with the cream cheese mixture and set aside.
Unroll the crescent roll dough and place it on a flat surface. Separate the dough into four rectangles along the perforations. Press together the diagonal seams on each rectangle to create whole pieces. Slice each rectangle into thin strips, about ¼” in thickness.
Wrap the strips of crescent dough around the jalapenos to create the mummy bandages leaving a space near the top of the pepper for the eyes.
Preheat the air fryer to 375 degrees F.
Lightly beat the egg with a splash of water to create an egg wash. Brush the egg wash onto the crescent dough wrapped jalapenos with a pastry brush.
Add the jalapenos to the air fryer in a single layer, working in batches if necessary, and cook for 5-6 minutes or until they are golden.
Remove the jalapenos from the air fryer and gently press two candy eyeballs into each pepper.
Enjoy the jalapeno poppers warm.
Mummy Jalapeno Popper FAQ
The jalapenos will be soft, but have a slight crunch to them after 5 minutes in the air fryer. If you prefer a softer jalapeno popper, pre-cook the filled peppers for 2-3 minutes in the air fryer before wrapping them with the crescent dough.
When selecting jalapenos look for large peppers. This will allow for more filling and more ‘bandages’ to be wrapped around them.
Full fat brick style cream cheese is recommended for this recipe.
If the crescent roll dough gets sticky or difficult to manage when cutting into strips or wrapping the jalapenos, place it in the fridge for five minutes to harden a little.
Can Jalapeno Poppers Be Made Ahead of Time? Steps 1-3 can be prepped ahead of time. Store stuffed jalapenos in an airtight container for up to 24 hours. Do not wrap the jalapenos with the crescent dough until you are ready to bake or the dough will dry out.
The jalapeno poppers can also be baked in the oven at 375 degrees F for 15-20 minutes.
How to Store Jalapeno Poppers – Leftover jalapeno poppers can be stored in an airtight container in the refrigerator for up to two days.
Reheat the peppers in the oven preheated to 200 degrees F for 10-15 minutes.
Love this Halloween Stuffed jalapeno poppers recipe? Check out these other Halloween recipes!
- Monster Halloween Donuts
- Halloween Fruit Cups
- Halloween Brownie Dip
- Graveyard Dirt Cake
- Monster Apples
- Monster Cookie Pudding Cups
- Witches Brew Brownies
- Halloween Cookie Bars
Mummy Jalapeno Poppers
Ingredients
- 12 large jalapenos
- 5 ounces cream cheese, room temperature
- 4 ounces sharp cheddar, shredded (½ cup)
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon paprika
- 1 tablespoon fresh chives, finely minced
- 1 (8 ounce) package crescent rolls
- 1 large egg
- 24 small candy eyes
Instructions
Slice jalapenos in half lengthwise. Remove the seeds and white pith from each jalapeno and set it aside.
In a medium bowl combine cream cheese, cheddar, salt, pepper, garlic powder, paprika, and chives, and mix until well combined.
Fill the hollowed out jalapenos with the cream cheese mixture and set aside.
Unroll the crescent roll dough and place it on a flat surface. Separate the dough into four rectangles along the perforations. Press together the diagonal seams on each rectangle to create whole pieces. Slice each rectangle into thin strips, about ¼” in thickness.
Wrap the strips of crescent dough around the jalapenos to create the mummy bandages leaving a space near the top of the pepper for the eyes.
Preheat the air fryer to 375 degrees F.
Lightly beat the egg with a splash of water to create an egg wash. Brush the egg wash onto the crescent dough wrapped jalapenos with a pastry brush.
Add the jalapenos to the air fryer in a single layer, working in batches if necessary, and cook for 5-6 minutes or until they are golden.
Remove the jalapenos from the air fryer and gently press two candy eyeballs into each pepper.
Enjoy the jalapeno poppers warm.