Mummy Jalapeno Poppers

Ingredients:

• 10 large jalapeños
• 1 cup cream cheese, softened
• 1 cup cheddar jack cheese, shredded
• 1/2 cup bacon, cooked and crumbled
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• Crescent roll dough
• Candy eyes

Instructions:

1. Preheat oven: Preheat oven to 400°F (200°C).
2. Prepare jalapeños: Cut jalapeños in half lengthwise and remove seeds and ribs.
3. Mix filling: In a bowl, combine cream cheese, cheddar jack cheese, bacon, garlic powder, and paprika.
4. Fill jalapeños: Fill each jalapeño half with the cheese mixture.
5. Wrap in dough: Wrap each jalapeño in a strip of crescent roll dough, pinching the seams to seal.
6. Bake: Place wrapped jalapeños on a baking sheet lined with parchment paper. Bake for 10-12 minutes, or until golden brown.
7. Add eyes: Immediately after removing from the oven, add candy eyes.

Tips:

• You can leave the stem on the peppers or remove them. Leaving them on makes eating them a little easier. 
• Depending on the size of your peppers, you may end up with leftover cream cheese and cheese mixture. You don’t have to use it all. 
• To make cutting the 20 strips of dough easier and more symmetrical, first cut the big sheet of dough half lengthwise, cut each of those pieces in half lengthwise again, and then those 4 strips get cut in 5 long strips. 
• Don’t wait for the mummies to cool before adding the eyes or they won’t stick. 
• Don’t overfill the poppers or they’ll ooze the cheese mixture out when baking. 

There are 4 Blue Plan SmartPoints in one serving. 

Enjoy your delicious Jalapeño Poppers!