Wrapped up and ready to party! These creamy, cheesy little mummies have just enough kick, all snuggled in golden crescent dough. Add the eyes and they're almost too cute to eat. Almost.
10 fresh jalapeños
8 oz cream cheese, softened
1 cup shredded sharp cheddar
4 slices cooked bacon, crumbled (optional, but so good)
1 tsp garlic powder
½ tsp smoked paprika
2 Tbsp chopped fresh chives
1 can Pillsbury crescent dough sheet
40 candy eyeballs
Preheat the oven to 375°F and line a baking sheet with parchment.
Cut the jalapeños in half lengthwise and scoop out the seeds and ribs.
Mix the cream cheese, cheddar, bacon, garlic powder, paprika, and chives.
Fill each jalapeño half with the mixture.
Unroll the crescent dough and cut it into thin strips, about ¼ inch wide.
Wrap the strips over each jalapeño in a loose criss-cross, like bandages.
Leave a small gap near the stem for the face.
Bake 12 to 15 minutes, until golden brown.
Let them cool for a couple of minutes, then add two eyes to each one.
Tips
Add the eyes after baking so they don't melt.
You can fill and wrap them a few hours ahead and keep them in the fridge until it's time to bake.
Serve with ranch or honey mustard for dipping.
Makes 20 mummies
