Stuffed Pepper Mummies

• 1/3 cup (3 oz.) bulk Mexican chorizo sausage, or links with casings removed
• 8 ounces cream cheese, at room temperature
• 8 ounces shredded sharp cheddar cheese
• 1/4 cup finely chopped cilantro
• 1/4 teaspoon red chile flakes
• Flour, for rolling out dough
• 1 package (8 oz.) refrigerated crescent roll dough (not butter flavor), well chilled
• 12 large gypsy peppers (about 4 in. long, also called sweet mini peppers), cut in half lengthwise and seeded, stems intact
• 1 large egg, lightly beaten
• 1/4 cup sour cream
• 2 tablespoons canned sliced black olives, roughly chopped

1. Cook chorizo in a medium frying pan over medium heat, stirring occasionally, until browned, about 5 minutes. Let cool.
2. Preheat oven to 400u0b0. In a small bowl, stir together cream cheese, cheddar, chorizo, cilantro, and chile flakes.
3. Lightly sprinkle a work surface with flour. Unroll crescent roll dough and lightly roll to about 9 by 13 in. to eliminate seams. Using a sharp knife or pizza cutter, cut dough crosswise into 24 strips, each about 1/2 wide.
4. Fill each pepper half with cream cheese mixture, mounding it slightly. Wrap each pepper half all the way around with a strip of dough, leaving space between successive wraps and tucking ends in. Place peppers on a parchment paper-lined baking sheet and brush tops of dough with beaten egg.
5. Bake until pastry is golden brown, 10 to 12 minutes. Transfer to a platter and let cool about 10 minutes. Using a pastry bag or a resealable plastic bag with the corner cut off, pipe 2 dots of sour cream onto each pepper for eyes. Place an olive piece on each sour cream dot and serve immediately.

chorizo sausage, cream cheese, cheddar cheese, cilantro, red chile flakes, flour, crescent roll, peppers, egg, sour cream, black olives

Taken from www.myrecipes.com/recipe/stuffed-pepper-mummies (may not work)