These Everything Bagel Mummy Jalapeño Poppers use store-bought crescent dough to turn a classic appetizer into a fast Halloween project. I rely on an egg wash to glue the seasoning to the pastry, giving every bite a savory, shattering crunch against the soft cheese.
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Why Crescent Dough Wins
Using refrigerated crescent dough cuts your prep time in half. It bakes up into a flaky, buttery crust that mimics from-scratch pastry. The everything bagel seasoning then provides a sharp, salty contrast that balances the rich cheddar and cream cheese filling.
Assembling the Mummy Jalapeño Poppers
Mix the filling. Heat your oven to 375°F (190°C). Line a large baking sheet with parchment paper. Mix the cream cheese, cheddar, scallions, and garlic powder until completely uniform.
Handling the Heat
- Wear disposable gloves when scraping out the membranes and seeds. Jalapeño oils linger on your fingers for hours and will sting your eyes long after you leave the kitchen.
Stuff the peppers. Fill each jalapeño half with the cheese mixture. Smooth the tops flat with a small spoon. I always level the cheese flush with the pepper’s edges, because mounding it too high causes it to overflow during baking and ruin the mummy effect.
A flat surface helps the pastry strips lie neatly.
Slice and wrap. Pinch the seams of your crescent dough together. Cut it into thin, quarter-inch strips with a pizza cutter. Wrap two or three strips around each pepper, leaving a bare gap of cheese near the stem end for the eyes.
Wash, season, and bake. Brush the strips with beaten egg. Sprinkle them heavily with everything bagel seasoning. Bake for 15 to 18 minutes, pulling them when the pastry is deep golden brown and the peppers look slightly wrinkled.
Set the eyes. Remove the pan from the oven. Press the candy eyes directly into the exposed cheese. You must do this while the poppers are still hot so the cheese acts as a warm adhesive.
Prepping for a Party
- Make-ahead: Assemble the mummies up to the point of baking, cover tightly, and refrigerate overnight. Add the egg wash and seasoning right before they go into the oven.
- Leftovers: Store baked poppers in the fridge for up to three days.
- Reheating: Warm them in a 350°F oven until heated through so the pastry stays crisp.
Common Mummy Popper Questions
Can I make these less spicy?
Yes, thoroughly scrape out every trace of the white internal ribs and seeds, which hold most of the heat.
Can I use puff pastry instead of crescent dough?
You can, but puff pastry requires a higher baking temperature to rise properly. Crescent dough is more forgiving and stays softer against the tender jalapeño.
These poppers always vanish first at my Halloween gatherings. Serve them while the cheese is still warm and the pastry is flaky.
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Everything Bagel Mummy Jalapeño Poppers
Ditching the from-scratch dough for refrigerated crescent rolls makes these spooky Halloween appetizers incredibly fast to assemble. A quick egg wash and a sprinkle of everything bagel seasoning give the “bandages” a savory, golden crunch that perfectly balances the rich, creamy cheese filling and the kick of the jalapeño.
- Total Time38 minutes
- Yield12 poppers (serves 6) 1x
Ingredients
Jalapeños & Filling
- 6 medium jalapeño peppers, halved lengthwise, seeds and membranes removed
- 4 ounces (113 g) cream cheese, softened
- ½ cup (55 g) shredded sharp cheddar cheese
- 2 scallions, finely chopped (white and green parts)
- ¼ teaspoon garlic powder
The Mummies
- 1 (8-ounce / 226 g) tube refrigerated crescent dough (or crescent dough sheet)
- 1 large egg, lightly beaten
- 1 teaspoon everything bagel seasoning
- 24 small candy eyes
Instructions
- Prep the oven and pan: Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper.
- Mix the filling: In a medium bowl, stir together the softened cream cheese, cheddar cheese, scallions, and garlic powder until smooth and well combined.
- Stuff the peppers: Using a small spoon or spatula, fill each jalapeño half with the cheese mixture, smoothing the top so it is relatively flat and level with the edges of the pepper.
- Prep the dough: Unroll the crescent dough onto a cutting board. If using traditional crescent rolls instead of a solid sheet, pinch the perforated seams together tightly to seal them. Using a pizza cutter or a sharp knife, cut the dough rectangle lengthwise into long, thin strips, about ¼-inch wide.
- Wrap the mummies: Wrap 2 to 3 dough strips around each stuffed jalapeño to look like overlapping mummy bandages. Leave a small, exposed gap of cheese near the wide top of the pepper (this is where the eyes will go later). Place the wrapped poppers on the prepared baking sheet.
- Garnish and bake: Lightly brush the dough strips with the beaten egg, then sprinkle the everything bagel seasoning over the dough. Bake for 15 to 18 minutes, or until the pastry is puffed and deep golden brown, and the peppers are tender.
- Add the eyes: Remove from the oven. While the cheese is still hot and soft, gently press two candy eyes into the exposed filling of each pepper. Serve warm.
Notes
- Why it works: Swapping a traditional dough for store-bought crescent pastry cuts prep time in half and guarantees a flaky, buttery crust. The egg wash acts as a glue, ensuring the everything bagel seasoning sticks to the narrow strips of dough while promoting a beautiful golden color.
- Handling jalapeños: The heat of a jalapeño lives in its seeds and the white internal ribs. Use a small spoon to scrape them out, and strongly consider wearing disposable gloves—jalapeño oils can linger on your skin and burn your eyes hours later.
Nutrition (per serving — estimates)
Calories: 248 | Total Carbs: 19g (Fiber: 1g, Sugar: 3g) | Fat: 16g (Saturated: 8g) | Protein: 7g
Nutritional values are approximate, based on standard reference data (USDA FoodData Central). Actual values vary by brand and exact measurements. For precision, use a tracker like MyFitnessPal or Cronometer.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Appetizer
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 2 poppers
- Calories: 248
- Sugar: 3g
- Fat: 16g
- Saturated Fat: 8g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 7g
