Mummy Jalapeño Poppers

Directions

1. Preheat your oven to 375°F. In a mixing bowl, stir together the softened cream cheese, grated Cheddar, chopped scallion, and a dash of hot sauce. Transfer the mixture to a resealable plastic bag and snip off a small corner for piping.
2. Slice each jalapeño in half lengthwise and scoop out the seeds. Pipe the cheese filling evenly into the pepper halves.
3. Unroll the crescent dough sheet and cut it into 1/4-inch-wide strips. Wrap about two strips around each stuffed jalapeño half to create a mummy-like bandage pattern. Place the poppers on a baking sheet and bake until golden, about 15 minutes.
4. Let the poppers cool for 5 minutes. Press two peas or tiny pieces of red pepper onto each mummy for eyes. Arrange on a platter and serve warm or at room temperature.