Ingredients:

  • 12 large jalapeño peppers, halved and seeded
  • 1 tsp olive oil
  • 8 oz full-fat cream cheese, softened
  • 1 cup sharp white cheddar cheese, finely shredded
  • 0.5 tsp garlic powder
  • 0.25 tsp onion powder
  • 4 slices thick-cut bacon, cooked until crisp and crumbled
  • 0.5 tsp smoked paprika
  • 8 oz refrigerated crescent dough
  • 1 large egg
  • 1 tbsp water
  • 24 candy eyes

Instructions:

  1. Preheat oven to 400°F (200°C). Slice jalapeños in half lengthwise and remove seeds and membranes. Toss with olive oil and par-roast cut-side down for 5 minutes. Pat dry with paper towels.
  2. In a medium bowl, combine softened cream cheese, shredded cheddar, garlic powder, onion powder, smoked paprika, and crumbled bacon. Mix until smooth and well-emulsified.
  3. Fill each par-roasted pepper half with approximately 1 tablespoon of the cheese mixture, smoothing the top with an offset spatula.
  4. Unroll crescent dough and cut into thin strips about 1/4-inch wide. Wrap the strips around the stuffed peppers to look like mummy bandages, leaving a small gap for the eyes.
  5. Whisk the egg and water together to create an egg wash. Brush lightly over the dough bandages.
  6. Bake for 10-12 minutes or until the pastry is golden brown and shattering. Remove from oven and immediately press two candy eyes into the cheese filling in the bandage gap.