Halloween Jalapeño Popper Mummies

By stancec44

These little Halloweeño Jalapeño Popper Mummies are so easy to make, too. I always say you could wrap Crescent Roll dough on a shoe and it would taste good but the jalapeño popper is such a good compliment to the buttery, crispy Crescent Roll wrapping.They are a perfect addition to your Halloween appetizer spread or to bring to a Halloween party. These will disappear quickly so you might want to make two batches!

Ingredients

• 10 jalapeño peppers, sliced in half lengthwise and pith/ seeds removed (use rubber gloves so your hands don't burn from the jalapeño). Leave the stem if you can on some or all of the halves.
• 8 ounces cream cheese, room temperature
• 8 ounces jack cheese, shredded
• 1 scallion (green onion), finely chopped
• ½ teaspoon salt
• 1 package refrigerated crescent rolls (I use Pillsbury)
• 2 eggs, beaten
• candy eyeballs (can be purchased at Michael's or on Amazon or you can always use a little cream cheese and piece of a black olive for the eyes)

Preparation

Step 1

Preheat oven 400° F. In a small bowl, mix the cream cheese, jack cheese, scallion and salt until well blended.

Roll out the crescent rolls and separate into 4 rectangles (not triangles) with a perforation in the middle of each. Press your fingers into the perforations to seal them. Using a pizza cutter, cut each rectangle into 10 long pieces lengthwise.

Fill each jalepeño half with the cheese mixture. Wrap each jalapeño half with the dough, leaving a space for the eyes. Use two pieces of dough if necessary. Brush with egg mixture and place on baking sheet.

Bake in oven for 8-10 minutes. Remove from the oven and press the eyes into the cheese where the opening is. Remove eyes before eating. You may also use a little cream cheese and a piece of black olive for the eyes. Serve immediately.