Jalapeño Popper Mummies

Active Time: 40 minutes

Servings: 4-6


  • 12 medium jalapeño peppers
  • 1 package (8 ounces) Cream Cheese, softened 
  • 7 ounces Buholzer Brothers®Jalapeño Havarti, shredded (1 3/4 cups) 
  • 5 bacon strips, cooked and crumbled
  • 1 tube (8 ounces) refrigerated crescent dough sheet or rolls
  • 1 large egg, lightly beaten
  • 48 candy eyeballs


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

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Buholzer Brothers Jalapeño Havarti

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