Finished mummy wrapped jalapeño poppers on a wood plate.

Mummy Wrapped Grilled Jalapeño Poppers

Name: Mummy Wrapped Grilled Jalapeño Poppers
Prep time: 40 min
Cook time: 15 min
Yield: 10 Servings
Cuisine: Vegetables
Ingredients: 10 Jalapeno Peppers, sliced in half lengthwise and seeds removed; 8 oz Cream Cheese, room temperature; 8 oz Cheddar Jack Cheese, shredded; 1/2 tsp Salt; 1 pkg Refrigerated Crescent Rolls; Candy eyeballs (optional)

Makes: 10 servings
Prep Time: 25 - 45 minutes
Cook Time: 5 - 15 minutes

Ingredients:

10	Jalapeno Peppers, sliced in half lengthwise and seeds removed
8 oz	Cream Cheese, room temperature
8 oz	Cheddar Jack Cheese, shredded
1/2 tsp	Salt
1 pkg	Refrigerated Crescent Rolls
Candy eyeballs (optional)

Directions:

Preheat grill to medium heat and lightly oil the grate.
Take out the cream cheese to bring to room temperature.
Mix together the cream cheese, cheddar jack cheese, and salt until well blended.
Roll out the crescent rolls and separate into 4 rectangles 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 cream cheese mixture. Wrap each jalapeño half with the dough, leaving some space for the eyes.
Place the jalapeños on the grill until the dough is a golden-brown color, about 8-10 minutes.
Remove from heat and press the candy eyeballs into the cheese where the opening is.
Serve immediately. Enjoy!