8 jalepenos
8 oz cream cheese (room temperature)
1 cup shredded Mexican blend cheese
¼ cup sliced green onion
4 slices bacon, cooked and chopped small
¼ tsp garlic salt
4 large black olives (for the eyes)
Ranch
1. To a bowl combine cream cheese, shredded Mexican blend cheese, green onions, bacon and garlic salt. Mix a set aside.
2. Slice 8 jalepenos in half lengthwise then scoop out the seeds.
3. Fill the jalepenos with your cheese mixture and level off any excess so the cheese blend lays flat in the jalepeno.
4. For the olive eyes: use a straw or piping tip to punch out 32 holes from the olives. Push 2 eyes in each filled jalepeno.
5. Roll out a sheet of crescent dough and cut into 16 long strips.
6. Use each strip to wrap around the mummy making sure not to cover the eyes.
7. Bake in a 375°F oven until golden (15-18 minutes)
8. Serve with a side of ranch.
8 jalepenos
8 oz cream cheese (room temperature)
1 cup shredded Mexican blend cheese
¼ cup sliced green onion
4 slices bacon, cooked and chopped small
¼ tsp garlic salt
4 large black olives (for the eyes)
Ranch
1. To a bowl combine cream cheese, shredded Mexican blend cheese, green onions, bacon and garlic salt. Mix a set aside.
2. Slice 8 jalepenos in half lengthwise then scoop out the seeds.
3. Fill the jalepenos with your cheese mixture and level off any excess so the cheese blend lays flat in the jalepeno.
4. For the olive eyes: use a straw or piping tip to punch out 32 holes from the olives. Push 2 eyes in each filled jalepeno.
5. Roll out a sheet of crescent dough and cut into 16 long strips.
6. Use each strip to wrap around the mummy making sure not to cover the eyes.
7. Bake in a 375°F oven until golden (15-18 minutes)
8. Serve with a side of ranch.