Jalapeno Popper Mummies wrapped in Rhodes bread “bandages” make a spicy and spooky treat for your next Halloween party!
Jalapeno Popper Mummies
Serve these Jalapeno Popper Mummies as part of a Halloween spread with Halloween Cream Cheese Swirl Brownies, Peanut Butter Skull Cookies, and Brownie Bottom Halloween Cupcakes.
Are you ready for Halloween? We’re halfway into October so the Halloween parties are going to start popping up now. If you need a fun, spicy, and spooky treat for your next adult party, these Jalapeno Popper Mummies are for you!
Serve them with Halloween Mummy Fudge!
I have to admit that although the little mummies are adorable and have flavors that I love, they’re a bit too spicy for me.
How do you tone down hot peppers?
My friend April, from Mama Loves Food, said to take out some of the heat, slice them in half, scrape out the membranes, then soak for a couple minutes in a mixture of 1 cup water with 1 Tablespoon of vinegar.
Ingredients you’ll need
Below is a list of the ingredients you’ll need to gather to make this recipe. Scroll all the way down for the full recipe card.
- Frozen Dinner Rolls – I like to use Rhodes Dinner Rolls. Thawed, but still cold.
- Jalapeno Peppers – You’ll need 10. Cut them in half and seed them.
- Cream Cheese – Softened to room temperature.
- Pepper Jack Cheese – Shredded. You could also use Monterey Jack.
- Green Onion – Finely chopped.
- Bacon – Crisp & crumbled. This is optional.
- Black Olives – You can either buy sliced black olives or slice them yourself.
I think these would be so fun on a Halloween food party. Add some Cream Cheese Swirl Brownies and Brownie Bottom Cupcakes on the dessert side and you’ve got a festive party!
You can also add crumbled bacon to these but since I’ve been leaning vegetarian lately, I skipped it.
The mixture stuffed inside the peppers is good enough to eat as a dip!
Rhodes Bake N Serv rolls make it really easy to whip up the “bandages”.
Equipment you’ll need
- My favorite kind of spatulas
- Mini colander
- My favorite mixing bowls
Jalapeno Popper Mummies
Ingredients
- 10 Rhodes Yeast Dinner Rolls thawed but still cold
- 10 jalapeno peppers halved lengthwise seeded
- 8 ounces cream cheese softened
- 8 ounces pepper jack cheese grated
- 1 green onion finely chopped
- 1/2 cup crumbled bacon pieces
- black olive slices for eyes
Instructions
- Preheat your oven to 400 degrees and line a baking sheet with parchment paper. Set aside.
- In a medium bowl, add the grated pepper jack cheese, softened cream cheese, green onion, and bacon (if you’re using it). Stir to fully combine.
- Slice each jalapeno pepper in half and scoop out the seeds and membrane. Wash your hands & don’t touch your eyes! (I speak from experience…)
- Fill each jalapeno half with cheese mixture.
- Cut each thawed roll in half and roll each half into a 20-22″ rope.
- Wrap each rope around each filled jalapeno half, leaving room for the eyes, and place onto your prepared baking sheet.
- Bake for 8-10 minutes or until they start to brown. Remove from the oven then immediately, carefully, add two sliced black olives for the eyes.
- Enjoy!
Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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Happy (almost) Halloween!!
These are so adorable! Thank you!
Thanks for having me! ♥
Oh my gosh! these are so cute! I Absolutely adore this one. The hot dogs are a classic this just gives a whole new spin on “spooking” things up! Nice work!
Thanks, Mary! They are pretty fun =)
These are so cute and delicious! I’d try sticking the olives on before putting them in the oven next time, there was no room for them after! Perfect amount of spice though!
Thank you, Kelly!