Jalapeno Popper Mummies

• 6 jalapeno peppers, cut in half through the stem and scooped clean
• 4 ounces cream cheese, room temperature
• 2 ounces grated monterey jack pepper cheese
• 2 ounces grated cheddar cheese
• 1/4 cup chopped scallion
• 3 slices bacon, crisped, drained and chopped (optional)
• 1 crescent roll dough
• 24 small candies, eyeballs
• ranch dressing

1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper; set aside. In a large bowl, combine cream cheese, pepper jack cheese, cheddar cheese, scallions and salt.
2. Fill jalapeno halves with the cheese mixture, top each with bacon, and place on a plate or tray. Unroll the crescent rolls and pull apart into 4 rectangles. Pinch the diagonal perforation together and press lightly to make smooth. Cut each rectangle into 6 long strips.
3. Wrap 2 pieces of dough around each stuffed pepper, leaving room for the eyes. Place the wrapped peppers about 2 inches apart on prepared pan and bake until golden and puffed, about 13-15 minutes.
4. Remove poppers from oven and place 2 eyes on the opening towards the stem. Place on a platter and serve with ranch dressing.

peppers, cream cheese, pepper cheese, cheddar cheese, scallion, bacon, crescent roll, ranch dressing

Taken from www.food.com/recipe/jalapeno-popper-mummies-533700 (may not work)