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Mummy Jalapeno Poppers

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These mummy jalapeno poppers are a tasty and oh-so-festive Halloween party appetizer! Each batch is ready in less than 30 minutes, gushing with melty cheese, and full of flavor. 

I love party foods, but they are so much cuter when you add a couple of candy eyes, right? These easy Mummy Dogs are always a hit when I make them.

square white plate filled with jalapeno popper mummies and one dipped in white sauce in the center of the plate.

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These jalapeno poppers are stuffed with a blend of cheeses and wrapped in crescent roll dough to get the spooky mummy look. Once they’re done, add the little candy eyes, and you are ready to serve. 

My preferred cooking method is to make these in the air fryer because it’s quick and easy, but I am also including oven instructions. This is helpful if you are going to double the recipe so you won’t have to wait on each batch to finish cooking.

Picking the Best Peppers 

If you’ve never cooked with fresh jalapenos, you may be wondering how to choose the best ones. 

Look for peppers that are bright green and have a shiny appearance. The good ones will feel firm and not have any soft spots. 

Red jalapenos are the same variety, they are just older. Sometimes these can be hotter, but can also have a sweeter taste. 

You may notice that some of the peppers have what look like “stretch marks”, with little lines running lengthwise. This means the plant was stressed during the growing process. The more lines you see, the hotter the pepper. 

ingredients needed to make mummy jalapeno poppers with text overlay.

Ingredients Needed for Mummy Jalapeno Poppers 

  • fresh jalapeños 
  • crescent roll dough
  • cream cheese – allow time for it to soften so it’s easier to work with
  • Colby Jack cheese
  • garlic powder 
  • egg
  • candy eyeballs 

How to Make Jalapeno Popper Mummies in the Air Fryer 

Preheat the air fryer to 375 degrees F.

Wash and dry the jalapenos then cut them in half lengthwise with a sharp knife. Remove the membrane and seeds, but leave the stems intact. Rinse and pat dry. 

Safety Tip!

Use gloves and avoid touching your face and eyes when prepping the peppers. The oil can cause a severe burning sensation when it comes in contact with skin or eyes.

Roll out the crescent roll dough, keeping it intact and pinching the perforations closed. 

Place the dough between sheets of parchment paper and roll it out so it’s thin (about ⅛ inch). Cut the dough into strips using a sharp knife or pizza cutter to look like a mummy wrap. 

two image collage rolling out dough with rolling pin and thin strips being cut with pizza cutter laying next to dough with text overlay.

Mix together the cheeses and garlic powder in a bowl, and beat with a mixer until it’s smooth and airy. 

two photos of cheeses being mixed in a metal mixing bowl and a jalapeno being stuffed on a wooden cutting board with text overlay.

Scoop the filling into each jalapeno half and wrap with strips of dough. Be sure to leave room for the eyes on the stem end. 

Beat the egg in a small bowl and brush on the wrapped peppers. 

two image collage of poppers being wrapped with dough on cutting board and dough wrapped poppers in an air fryer with text overlay.

Spray the air fryer basket with oil or use a parchment paper liner. Add the mummy poppers making sure they don’t touch. Air fry for 10 minutes. 

Remove from the basket with tongs and let them rest for 5 minutes. Then add the candy eyes and serve. 

Making Mummy Poppers in the Oven 

Preheat the oven to 375 degrees F. Place the filled mummy poppers on a parchment lined baking sheet. Bake for 15-20 minutes or until golden brown. 

If needed, you can broil them for a minute or two at the end. Let them rest for a few minutes, then add the eyes. 

finished mummy jalapeno poppers dipped in a white bowl filled with ranch dressing.

Tips for Making 

  • Crescent dough sheets work well for this recipe. Swap 1-for-1 if you prefer to use the sheets.
  • When prepping the jalapenos, use gloves and avoid touching your face and eyes. The residue on your hands can cause a severe burning sensation. 
  • Monterey Jack, cheddar, or mozzarella cheese can be substituted for the colby jack  
  • If desired, add cooked bacon to the cheese mixture before filling or wrap strips of uncooked bacon around the peppers before wrapping them in dough. 
  • To make ahead, prep the filling the day before and keep it in the fridge. Let it sit for 30 minutes at room temperature before assembling the poppers. 

How to Store

Mummy jalapeno poppers are best when they are served fresh. If you have leftovers you can keep them in an airtight container in the refrigerator for up to 2 days. 

To reheat, place them back in the oven or air fryer at 350 degrees F until they are warmed throughout. 

You can microwave them, but it makes the dough a little tougher and less crispy. 

More Air Fryer Party Appetizers: 

**Save Mummy Jalapeno Popper Recipe for Later**

top view of mummy jalapeno poppers on a wooden cutting board with loose candy eyes at the bottom with text overlay

Mummy Jalapeno Poppers

These mummy jalapeno poppers are a tasty and oh-so-festive Halloween party appetizer! Each batch is ready in under 30 minutes, gushing with melty cheese, and full of flavor.
5 from 1 vote
Print Pin Rate
Course: Appetizer, Snack
Cuisine: American
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 12
Calories: 112kcal
Author: Lori @ I Heart Air Frying


  • 6 large fresh jalapeños
  • 8 ounce can crescent roll dough
  • 8 ounce brick cream cheese, softened
  • 1/2 cup Colby Jack cheese, shredded
  • 1 teaspoon garlic powder
  • 1 egg
  • 24 candy eyeballs


  • Preheat air fryer to 375 degrees F.
  • Clean and prepare jalapeños: cut peppers in half lengthwise, remove the seeds and white membrane. Leave the stems intact for a handle. Gently rinse the peppers, pat dry and set aside. See Notes section for safe handling tips.
  • Roll out crescent dough, leaving individual rolls intact & pinching the perforations closed. Place dough between two sheets of parchment paper. Roll out to 1/8” thick. Using a pizza cutter or sharp knife, cut slices long ways to mimic mummy wrap and varying the widths of the strips. Set aside.
  • Place cheeses and garlic powder in a medium mixing bowl and whip until light and airy. Fill the inside of the jalapeño halves with the cheese mixture.
  • Wrap the filled jalapeños with the dough strips, mimicking a mummy wrap and leaving room for the eyes on the stem end. Make sure you can see the jalapenos under the wrapping and try not to overlap the dough or it may not cook through.
  • Whisk the egg in a small bowl and brush it evenly over the wrapped jalapeños.
  • Lightly oil the air fryer basket or use a parchment paper liner. Place the poppers in the basket and cook for 10 minutes at 375°F or until the dough is golden brown.
  • Remove cooked poppers from basket with tongs and allow to cool for 5 minutes. Place two eyes on each jalapeño, gently pushing them into the cheese filling.


  • Jalapeno safe handling tips: jalapeños produce an oil that can cause an unpleasant burning sensation when it comes in contact with skin. Use plastic gloves when working with them to prevent getting the oil on your fingers and avoid touching your face and eyes.
  • Substitute with crescent roll sheets if preferred.
  • Bacon: add chopped bacon to the cheese mixture or wrap the filled jalapeños with bacon strips before adding the dough wrap.
  • Oven directions: Preheat oven to 375 degrees F. Place poppers on a parchment lined baking sheet and cook for 15-20 minutes until golden brown. Can finish under the broiler for additional browning if desired. Allow to cool for 5 minutes before adding the eyes & serving.
  • Best served fresh but leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
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Nutritional Estimate

Serving: 1popper | Calories: 112kcal | Carbohydrates: 10g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 11mg | Sodium: 316mg | Potassium: 81mg | Fiber: 0.2g | Sugar: 3g | Vitamin A: 145IU | Vitamin C: 8mg | Calcium: 106mg | Iron: 0.4mg

Nutritional information is provided as a reference, using an online calculator. We recommend verifying the information independently for accuracy.

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