MUMMY JALAPEÑO POPPERS

Instructions

• 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 jalapeños from The Shed sliced in half lengthwise, seeds removed
• 12 oz crescent rolls
• 1 egg lightly beaten with 1 Tbsp of water (for egg wash)
• 40 small candy eyeballs or sliced olives

Instructions

1. Preheat the oven to 400F. Line a large baking tray with foil and lightly spray with olive oil cooking spray.
2. Slice your jalapeños lengthwise and remove the seeds. Partially remove the pith/ribs of the jalapeno.
3. Add the cream cheese, Monterey Jack cheese, garlic powder, onion powder, salt, and black pepper to a large bowl and stir to combine.
4. Spoon the cheese mixture into the jalapeños halves.
5. 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.
6. Wrap each cheese-stuffed jalapeños half with 2 strips of dough. Try to leave room for where the eyes will be.
7. Arrange the dough-wrapped, cheese-stuffed jalapeños halves on the prepared baking tray. Lightly brush the dough with egg wash.
8. Bake until they’re golden, about 12 minutes.
9. As soon as they’re out of the oven, carefully press 2 candy eyeballs into each mummy.
10. Cool slightly and serve warm.

Recipe by: amandascookin.com