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Close-up of cheese-filled mini pepper halves made to look like mummies.
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5 from 1 vote

Mini Pepper Mummies—Easy Halloween Appetizers

These Mini Pepper Mummies are the ultimate Halloween appetizer—spooky, cheesy, and adorable all at once. The sweet peppers add crunch and color, while the crescent cough wraps everything like a mummy. Like your peppers hot? Create some mummies using jalapeño peppers.
Cook Time15 minutes
Add the eyes2 minutes
Course: Appetizer, Snack
Cuisine: American
Servings: 24 appetizers
Calories: 59kcal
Author: Marisa Franca @ All Our Way

Equipment

Ingredients

  • 12 mini sweet peppers – Look for a mix of colors. Orange red, and yellow give you that perfect Halloween vibe. Keep the stems on for extra cuteness.
  • ⅓ cup shredded cheddar cheese – Sharp cheddar adds more flavor but mild works if you want something more subtle.
  • 1 teaspoon garlic powder – For that warm savory background flavor.
  • 8 ounces cream cheese – Room temperature so it blends smoothly.
  • 1 teaspoon salt – Adjust to taste if your cheese is salty.
  • ¼ teaspoon ground pepper – Just enough to balance the flavors.
  • 1 package crescent roll dough – You’ll be cutting it into thin strips to make the mummy bandages.
  • 1 egg – Lightly beaten for an egg wash so the dough bakes up golden.
  • 48 candy eyes – You can find these in the baking aisle or at craft stores.

Instructions

  • Step 1 – Preheat your oven
Set your oven to 375°F so it’s ready to go once the mummies are assembled. Line a baking sheet with parchment paper for easy cleanup.
  • Step 2 – Prep the peppers
Cut each mini pepper in half lengthwise, keeping the stem intact. Scoop out the seeds and any white membrane. The stem makes them look extra cute.
  • Step 3 – Make the filling
In a medium bowl, combine the cream cheese, shredded cheddar, garlic powder, salt, and pepper. Stir until everything is smooth and well mixed. You can use a hand mixer if you want it super creamy, but a spoon works just fine.
  • Step 4 – Fill the peppers
Spoon the cheese mixture into each pepper half. Fill them generously, but don’t overstuff to the point where the filling will ooze out during baking.
  • Step 5 – Wrap them up
Unroll the crescent dough on a lightly floured surface. Use a pizza cutter or sharp knife to cut the dough into thin strips, about ¼ inch wide. Wrap each pepper in a few strips of dough, leaving a little space for the “face” where you’ll place the candy eyes later. Overlap strips here and there so it really looks like a mummy.
  • Step 6 – Get them oven-ready
Place the wrapped peppers on the prepared baking sheet, about an inch apart. Brush the dough lightly with beaten egg for a beautiful golden finish.
  • Step 7 – Bake
Bake for 12 to 15 minutes, until the crescent dough is puffed and golden brown.
  • Step 8 – Add the eyes
Remove the peppers from the oven and immediately press two candy eyes into the filling gap of each mummy while they’re still warm so the eyes stick.
  • Step 9 – Serve and enjoy
Serve warm or at room temperature. These disappear quickly, so you might want to make a double batch.

Notes

👩🏻‍🍳 Tips

    • Fill the pepper halves well with the cream cheese mixture. Just don’t overfill them, or the filling will ooze out while baking. Follow the recipe in-process images for guidance.
    • It's important to act fast. Press the candy eyes into the "face" area of each warm mummy pepper. This helps them stick well.
    • These mini pepper mummies can be served warm or at room temperature - they're just as good either way.
    • Select mini peppers that are roughly the same size to ensure they bake evenly and achieve better visual appeal.
    • Make these cheesy Halloween appetizers ahead, stuffing and wrapping the mini peppers a few hours in advance. Store them in the fridge until you are ready to bake. If they go into the oven cold, add a few minutes to the baking time.

      🥫 Storage

      Store these adorable Halloween party appetizers in an airtight container at room temperature for up to 2 days. Serve again at room temperature or heat them in the oven just enough to regain some crispy texture to the dough.

📚 Variations

  • Add some heat to these Halloween finger foods. Mix in a pinch of cayenne pepper or diced jalapeños into the cream cheese filling.
  • Swap the cheddar cheese for Pepper Jack (if you like a little heat) or mozzarella (as a milder option).
  • Make the eyes of these mini pepper mummies with small pieces of black olive or delicate dots of sauce (ketchup or BBQ sauce). This is super helpful if you can't source the candy eyes.
  • Include other add-ins into the cream cheese stuffing, such as crispy bacon bits or finely chopped chives or shallot.
  • Make these mini pepper mummies dairy-free by stuffing the peppers with hummus and non-dairy shredded cheese.

Nutrition

Calories: 59kcal | Carbohydrates: 4g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.001g | Cholesterol: 18mg | Sodium: 149mg | Potassium: 48mg | Fiber: 0.3g | Sugar: 3g | Vitamin A: 591IU | Vitamin C: 18mg | Calcium: 23mg | Iron: 0.1mg