Ingredients
- 8 oz cream cheese softened
- 8 oz Monterey jack cheese shredded
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp salt
- ¼ 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
- Instead of using candy eyeballs, you can use sliced black 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.
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