Servings: 20
Jalapeno peppers
10, sliced in half lengthwise, pith and seeds removed
Cream cheese
8 oz, room temperature
1/2 tsp
Refrigerated crescent rolls 
1 package 
2, beaten
Candy eyeballs 
Jack cheese
8 oz, shredded
1, chopped
Jalapeno Popper Mummies
25 m
10 m
Ready in:
35 m
  1. Preheat the oven to 400° F (200° C/Gas mark 6).
  2. Mix cream cheese, jack cheese, chopped scallion, and 1/2 tsp salt until well blended.
  3. Roll out crescent rolls. Separate into 4 rectangles with a perforation in the middle. Seal the perforations with your fingers. Cut into 10 pieces lengthwise.
  4. Fill pepper halves with the cream cheese mixture. Wrap with the dough. Brush with beaten eggs. Place the Jalapeno Poppers on the prepared baking sheet.
  5. Bake for 10 minutes. Remove the poppers from the oven. Press candy eyes into the cheese. Serve and enjoy!