Jalapeño Mummy Poppers

10 jalapeños, halved
6 ounces shredded sharp cheddar
4 ounces cream cheese
Salt and pepper
4 store-bought, uncooked crescent rolls
Candy eyeballs (usually available in the baking aisle)

Remove the seeds and membrane from all of the jalapeños (the membrane is the lighter part of the inside of the pepper), and set aside. In a bowl, combine cheddar and cream cheese; season mixture with salt and pepper. Stuff each pepper with the cheese mixture.

Preheat the oven to 375. Thinly slice the crescent roll dough, and wrap the thin dough slices around the poppers to create the “mummy” look. Bake for 20 minutes. Remove poppers from the oven, and top with candy eyes before serving.

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