This past weekend we encountered a hard frost and freeze at the farm, which of course put an end to our summer crops.

So in just over an hour, Jim and I picked the remaining heirloom tomatoes and several varieties of peppers, ending up with over 4 bushels to bring home.

We feverishly began to decide how we were going to preserve and process the abundance. For the jalapeno’s we decided to pull out our smoker and make chipotle peppers.

That left us enough to make another batch of Cowboy Candy, and we still had another full bowl to contend with.

After giving several away to family, friends, and neighbors we decided to make a special version of one of our favorite appetizers for a get-together that night.

With Halloween just around the corner, we decided to have some holiday fun and use up some left-over homemade crescent roll dough to make our Jalapeno Poppers look like Mummies.

I typically use bacon to wrap around the pepper halves, but since we didn’t have any, I put the extra dough to good use. You can even make edible eyes by slicing thin pieces of a black olive, however, olives are one of those things that I just don’t love and therefore we don’t keep in the house on a regular basis.

Instead, I pulled out some craft googly eyes which worked perfectly!  Just remember to remind everyone to remove the eyes before eating.

Jalapeño Mummy Poppers

Ingredients

10 jalapeño peppers, sliced in half lengthwise removing the ribs and seeds but leaving the stem if possible

8 ounces cream cheese, room temperature

8 ounces co-jack cheese, shredded

1 green onion, finely chopped

½ teaspoon salt

Crescent roll dough – make your own or use 1 roll of packaged crescent roll dough

1 large egg, beaten

Eyeballs – can use cream cheese and black olives (I used googly eyes that I already had)

Instructions

Preheat oven 400° F

1. In a small bowl, mix the cream cheese, cheese, green onion and salt until well combined.

2. Roll out the crescent dough – If using store-bought open and separate into 4 rectangles with the perforation in the middle of each. Seal the perforation with your fingers. Using a pizza cutter, cut each rectangle into 10 long pieces lengthwise.

3. Fill each jalapeño half with the cheese mixture.

4. Wrap each jalapeño half with the dough, leaving a space for the eyes.

5. Brush with egg mixture and place on baking sheet.

6. Bake in oven for 8-10 minutes. Remove from the oven and press the eyes into the cheese in the open space between the dough.

Serve immediately.

**Important –  Remember to tell your guests to remove the eyes before eating if you aren’t using olives.

Enjoy!

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Mary and Jim