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