Jalapeno Popper Mummies

How to make Jalapeno Popper Mummies

Ingredients

* 8 oz cream cheese softened

* 8 oz Monterey jack cheese shredded

* 1/2 tsp garlic powder

* 1/2 tsp onion powder

* 1/4 tsp salt

* 1/4 tsp black pepper

* 10 jalapenos sliced in half lengthwise, seeds removed

* 12 oz Pillsbury crescent rolls

* 1 egg lightly beaten with 1 Tbsp of water (for egg wash)

* 40 small candy eyeballs or sliced olives

Instructions

Preheat the oven to 400F. Line a large baking tray with foil and lightly spray with olive oil cooking spray.

Slice your jalapenos lengthwise and remove the seeds. Partially remove the pith/ribs of the jalapeno.

Add the cream cheese, Monterey Jack cheese, garlic powder, onion powder, salt, and black pepper to a large bowl and stir to combine.

Spoon the cheese mixture into the jalapeno halves.

Unroll the crescent rolls. Divide them into 4 rectangles; to do this, you will need to push together 2 triangles, sealing them at the perforations. You will end up with 4 rectangles total. Slice each rectangle lengthwise into 10 strips.

Wrap each cheese-stuffed jalapeno half with 2 strips of dough. Try to leave room for where the eyes will be.

Arrange the dough-wrapped, cheese-stuffed jalapeno halves on the prepared baking tray. Lightly brush the dough with egg wash. Bake until they’re golden, about 12 minutes.

As soon as they’re out of the oven, carefully press 2 candy eyeballs into each mummy.
Cool slightly and serve warm.