Jalapeno Popper Mummies
10 Jalapeno peppers, sliced in half, de-seeded
8 oz. cream cheese, room temperature
8 oz. Jack Cheddar cheese, shredded
1 green onion, finely chopped
1/2 tsp salt
1 pkg. crescent roll dough
2 eggs, beaten
1/2 cup sour cream
1/4 cup black olives, finely diced
Preheat your oven to 400 deg° F. In a small bowl, mix the cream cheese, jack cheese, scallion and salt until well blended.
Roll out the crescent rolls and separate into 4 rectangles (not triangles) with a perforation in the middle of each. Press your fingers into the perforations to seal them. Using a pizza cutter, cut each rectangle into 10 long pieces lengthwise.
Fill each jalapeño half with the cheese mixture. Wrap each jalapeño half with the dough, leaving a space for the eyes. Use several pieces of dough if necessary. Brush with egg mixture and place on baking sheet.
Bake in the oven for 8-10 minutes. Remove from the oven. Take your sour cream and put in a piping bag (or sandwich bag) and snip off a small hole in the corner of the bag. Pipe and press 2 eyes with the sour cream into the poppers where the opening is. Transfer a small piece of black olive into the centers of the eyes for the pupils. Serve immediately.