4 oz. cream cheese, at room temperature
2 oz. extra-sharp Cheddar, coarsely grated
1 scallion, finely chopped
Dash hot sauce
6 small jalapeños
1 sheet refrigerated crescent roll dough
24 frozen peas, thawed, or tiny pieces of roasted red pepper, or a combination
Heat oven to 375 degrees F. Line a large rimmed baking sheet with nonstick foil or parchment paper.
In a medium bowl, combine the cream cheese, Cheddar, scallion, and hot sauce. Spoon into a resealable plastic bag and snip off one corner.
Cut the jalapeños in half lengthwise, then remove and discard the seeds. Pipe the cheese mixture into the pepper halves.
Unroll the crescent dough and cut into 1⁄4″ strips. Wrap 2 strips around each filled jalapeño half to create a mummy-like pattern. Transfer the halves to the prepared baking sheet and bake until golden brown, 15 minutes.
Let the mummies cool for 5 minutes, then place two peas or pieces of pepper on each one for eyes. Transfer to a platter and serve warm or at room temperature.
PER SERVING 130 CAL, 9 G FAT (4.5 G SAT FAT), 11 MG CHOL, 206 MG SOD, 3 G PRO, 9 G CAR, 0 G FIBER
Susan Can Cook 