Mini Sweet Pepper Mummies — Halloween Party Snack

Halloween is almost here, and while candy is a classic, it’s great to offer healthier—and delightfully spooky—snacks too. Mini Sweet Pepper Mummies are an easy, colorful option that looks festive and tastes great. They work well for school parties, a family snack, or a playful appetizer at an adult Halloween gathering.

These mummies require no carving or elaborate decorating. With a handful of simple ingredients and a little creativity, you’ll have a platter of vibrant little peppers peeking out from crescent roll “bandages.” They’re quick to assemble, fun for kids to help with, and visually appealing on any party table.

Tips and Tricks to Mini Sweet Pepper Mummies:

• Make ahead: Assemble the mummies a few hours in advance and keep them refrigerated. Add the candy eyes just before serving to prevent sogginess.
• Kid-friendly activity: Children love helping with assembly—especially placing the eyes and wrapping the crescent dough strips.
• Flavor variations: Try swapping or mixing cheeses, or use plain Greek yogurt with cream cheese for a milder filling.
• Presentation: Arrange on a platter lined with parchment or decorative paper and add small Halloween props (plastic spiders or paper cobwebs) for a festive display.

Ingredients for Mini Sweet Pepper Mummies

• 12 mini sweet peppers
• 2 cups classic hot sauce
• 1 tablespoon unsalted butter
• 1/2 teaspoon kosher salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 cup cooked, shredded chicken
• 1/2 cup nonfat plain Greek yogurt, plus extra for serving
• 1/2 cup shredded provolone cheese
• 1/2 cup crumbled feta cheese or blue cheese
• 1 package crescent dough
• 48 candy eyes

How To Make Mini Sweet Pepper Mummies

1. Slice the mini sweet peppers in half lengthwise. Remove seeds and membranes, then place the halves cut side up on a tray.

2. In a medium saucepan over medium heat, combine the hot sauce, butter, kosher salt, garlic powder, and onion powder. Stir until the butter melts, then remove from heat.

3. Stir the shredded chicken into the sauce until well coated. Mix in the Greek yogurt and 1/4 cup of the shredded provolone.

4. Spoon and mound the chicken mixture into each pepper half.

5. Unroll the crescent dough and cut it into thin strips using a pizza cutter or knife.

6. Wrap the dough strips around each stuffed pepper, leaving a small gap for the eyes. Overlap some strips to create a layered mummy appearance.

7. Arrange the wrapped peppers in a single layer in an air fryer basket (work in batches if needed). Set the air fryer to 350°F (175°C) and cook for 5–6 minutes, until the dough is golden and the filling is hot.

8. Remove the mummies carefully from the air fryer. While the filling is still warm, press the candy eyes into the exposed filling. Plate and serve with extra Greek yogurt or ranch for dipping.

These Mini Sweet Pepper Mummies are a playful way to add color and flavor to your Halloween spread. They’re simple to prepare, kid-approved, and pair well with a variety of dips. Enjoy the smiles (and spooky grins) at your party!

More Halloween Treats

• Date Spiders
• Strawberry Oreo Witch Hats
• Apple Spiders
• Pumpkin Fruit Tray
• Chocolate-Covered Pear Skulls
• Halloween Chocolate Covered Strawberries

Frequently Asked Questions

Do I have to use mini sweet peppers?

Mini sweet peppers are ideal because their size fits bite-sized servings and helps maintain the mummy look. You can use full-size bell peppers cut into quarters, but the presentation will be larger and less “mummy-like.”

What’s the easiest way to remove the seeds?

After halving the pepper lengthwise, use a small spoon to scoop out seeds and the white membrane quickly and cleanly.

My bandages keep sliding off. What should I do?

Avoid overfilling the peppers. Slightly packing the filling helps the dough strips adhere during cooking. Overlapping strips and tucking ends under the pepper rim also improves stability.

Can I bake these in the oven?

Yes. Follow the same steps and bake at 375°F (190°C) for 8–10 minutes or until the crescent dough is golden and the filling is hot.

How long can they sit out?

For food safety, do not leave them at room temperature for more than two hours. Keep refrigerated until serving time if not eating immediately.