# Components:
→ Jalapeños
01 - 12 medium jalapeño peppers, halved lengthwise and seeded
→ Filling
02 - 4 ounces cream cheese, softened
03 - 1 cup shredded cheddar cheese
04 - 1 garlic clove, minced
05 - 1/2 teaspoon onion powder
06 - 1/2 teaspoon smoked paprika
07 - 1/4 teaspoon salt
08 - 1/4 teaspoon black pepper
→ Wrapping
09 - 1 sheet refrigerated crescent roll dough or puff pastry, cut into thin strips
→ Decoration
10 - 24 small edible candy eyes
# Directions:
01 - Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
02 - In a mixing bowl, combine softened cream cheese, shredded cheddar cheese, minced garlic, onion powder, smoked paprika, salt, and black pepper until smooth.
03 - Fill each jalapeño pepper half with the cheese mixture, smoothing tops with a spoon or small spatula.
04 - Wrap each stuffed jalapeño with 2–3 strips of dough, leaving gaps to resemble mummy bandages. Press ends gently to secure.
05 - Transfer wrapped jalapeños to prepared baking sheet, spacing evenly.
06 - Bake for 18–20 minutes, until dough is golden brown and filling is bubbling.
07 - Cool poppers for 5 minutes. Press two candy eyes onto each to create the mummy face.
08 - Serve warm on a platter.
