Ingredients:

  • 12 large jalapeños (approx. 1 lb / 450g)
  • 8 oz (225g) cream cheese, softened
  • 4 oz (115g) sharp cheddar cheese, shredded
  • 2 oz (55g) pepper jack cheese, shredded
  • 1/4 tsp (1.5g) garlic powder
  • 1/4 tsp (1.5g) smoked paprika
  • 1 can (12 oz / 340g) refrigerated crescent roll dough
  • 1 large egg
  • 1 tbsp water
  • 1 pack candy eyes
  • 4 oz (115g) pre-cooked bacon bits

Instructions:

  1. Slice jalapeños in half lengthwise and use a spoon to scrape out the seeds and white membranes until the cavity is clean.
  2. In a bowl, combine softened cream cheese, cheddar, pepper jack, garlic powder, and paprika. Stir until smooth. Fold in bacon bits if using.
  3. Spoon the cheese mixture into each pepper half, filling them to the brim.
  4. Unroll the crescent dough and cut each triangle into thin, 1/2-inch strips. Wrap the strips around the stuffed jalapeño in a crisscross pattern, leaving a small gap at the top for the face, and press ends to seal.
  5. Place poppers on a parchment-lined sheet. Beat the egg with water and brush the exposed dough lightly with the egg wash.
  6. Bake at 375°F (190°C) for 15–20 minutes until the pastry is golden and cheese is bubbling.
  7. Remove from oven and let cool for 3–5 minutes. Gently press two candy eyes into the exposed cheese filling at the top of each mummy.