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Easy Mummy Jalapeno Popper Pinwheels | Best Halloween Appetizer

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These Easy Mummy Jalapeno Popper Pinwheels are a fun and delicious Halloween appetizer featuring a creamy, spicy filling wrapped in golden, flaky crescent dough, topped with candy eyeballs for a festive mummy look.

Ingredients

Scale
  • 8 oz cream cheese, softened
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup shredded mozzarella cheese
  • 1/3 cup pickled jalapeños, finely chopped
  • 2 tablespoons cream cheese from the jalapeño jar (optional)
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Pinch of salt
  • 2 cans (8 oz each) refrigerated crescent roll dough
  • 24 candy eyeballs
  • 1 large egg, beaten
  • Optional: Ranch dressing or marinara sauce for dipping

Instructions

  1. Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper and set it aside.
  2. Make the filling. In a small mixing bowl, combine the softened cream cheese, shredded cheddar, shredded mozzarella, finely chopped pickled jalapeños, garlic powder, onion powder, and a pinch of salt. Mix until everything is well combined and smooth.
  3. Prepare the crescent dough. Unroll each can of crescent roll dough on a clean cutting board. Press the perforated seams together gently with your fingers to form a solid rectangle.
  4. Spread the filling. Using a spatula or the back of a spoon, spread half of the cream cheese mixture evenly over each dough rectangle. Leave a 1/4-inch border around the edges.
  5. Roll it up. Starting from the long edge, roll the dough tightly into a log, like you’re rolling a cinnamon roll. Repeat with the second rectangle.
  6. Chill the logs (optional but recommended). Place the rolled logs on a plate and pop them in the freezer for 10-15 minutes.
  7. Slice into pinwheels. Using a sharp knife or pizza cutter, slice each log into 12 equal pieces, about 1/2-inch thick. You should get 24 pinwheels total.
  8. Create the mummy wrapping. For each pinwheel, cut a thin strip of dough from the leftover scraps. Wrap one or two strips around the top of each pinwheel to look like mummy bandages. Leave a gap in the center for the eyes.
  9. Add the egg wash. Brush the top of each pinwheel lightly with the beaten egg.
  10. Bake. Place the pinwheels on the prepared baking sheet, spacing them about 1 inch apart. Bake for 12-15 minutes, or until the dough is golden brown and the filling is bubbly.
  11. Add the eyes. As soon as the pinwheels come out of the oven, press two candy eyeballs into the exposed cream cheese filling on each pinwheel.
  12. Serve warm or at room temperature.

Notes

Chill the logs before slicing for cleaner cuts. Use full-fat cream cheese for best results. For a milder version, swap jalapeños for roasted red peppers or green chiles. Can be assembled up to 24 hours in advance and refrigerated. Freezes well for up to 2 months.

Nutrition

Keywords: Halloween appetizer, mummy pinwheels, jalapeno popper, easy appetizer, party food, crescent roll recipe

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