Yield: 8 servings
Ingredients:
- 8 oz. container spreadable cream cheese, softened
- 1 cup bacon, cooked and diced into small pieces
- ¼ cup grated Parmesan cheese
- ½ tsp. garlic powder
- 8 jalapeño peppers, sliced in half
- 8 oz. can crescent dinner rolls
- 16-20 candy eyes
Directions:
- Preheat oven to 375 F.
- Soften cream cheese in the microwave on low power until it’s easy to spread. Add bacon, Parmesan and garlic powder and stir to combine thoroughly. Set aside.
- Rinse jalapeño peppers, pat dry with paper towels and slice in half lengthwise, including the stem if possible. Using a small spoon, scrape the pulp and seeds from each jalapeño.
- Unwrap crescent rolls and pinch perforated seams together to create two squares of dough. Using a sharp knife or pizza cutter, create long, thin slices of dough to wrap each jalapeño.
- Line a baking sheet with parchment paper or spray with nonstick spray. Place a scoop of cream cheese mixture into each jalapeño half and pat down so the cheese is even with the edge of the pepper and doesn’t mound up too high.
- Wrap each pepper with a slice of the dough. Allow a gap in the wrapping to create a mummy effect.
- Bake for 15 to 20 minutes, or until the dough is golden brown. Remove from the oven and place the candy eyes in the gap between the dough so they look like the mummy’s eyes.
