Mummy Jalapeno Poppers




Ingredients

10 jalapeno peppers, sliced in half lengthwise and pith/seeds removed
8 oz cream cheese, room temperature
8 oz colby jack-monterey blend shredded cheese
1 green onion, finely chopped
1/2 tsp salt (to taste)
1 pkg refrigerated crescent rolls
2 eggs, beaten
Black olives, halved for mummy eyes

Directions

1. Preheat oven 400 degrees F. In a small bowl, mix the cream cheese, shredded cheese, green onion, and salt until well blended.
2. Roll out crescent rolls and separate into 4 rectangles. Pinch perforations to seal them. Using a pizza cutter, cut each rectangle into 10 long pieces lengthwise.
3. Fill each jalapeno half with the cheese mixture. Wrap each jalapeno half with the dough strands, leaving a space for eyes. Use two pieces of dough if necessary. Brush with egg mixture and place on baking sheet.
4. Bake in over for 8-10 minutes. Remove from the oven and press the eyes into the cheese where the opening is.