Mummy Jalapeño Poppers

How to make it

1. https://www.youtube.com/embed/NSzwsbIdUJQ
2. Preheat the oven to 400°F and line a large baking sheet with parchment.
3. Place the bacon in a medium skillet and set over medium heat. Cook, stirring occasionally, until browned and crisp, about 10 minutes. Remove with a slotted spoon and drain on a paper towel-lined plate. Mix the cooked bacon with the 6 ounces of cream cheese, the Cheddar Jack, Lee Kum Kee Chiu Chow Style Chili Crisp Oil, Lee Kum Kee Sriracha Mayo Dressing/ Spread (Cage-Free Eggs), green onion, Lee Kum Kee Minced Garlic and salt in a medium bowl until well combined.
4. Roll out the crescent rolls and separate the triangles into 4 rectangles. Press your fingers into the perforations to seal them. Using a pizza cutter, cut each rectangle into 5 long pieces lengthwise.
5. Fill each jalapeño half with the cheese mixture. Wrap each jalapeño half with the dough, leaving a space for the eyes. Use two pieces of dough if necessary. Brush with beaten egg and place on baking sheet. Bake until golden brown and the filling is hot, about 10-15 minutes. 
6. Meanwhile, transfer the remaining heaping tablespoon cream cheese to a small resealable plastic bag and snip one of the corners. Cut olives into small circles. Let the mummy poppers cool slightly for a few minutes. Pipe 2 small mounds of cream cheese on the stem side of each mummy to create the mummy’s eyes and press an olive “pupil” onto each eye. Serve right away with more Lee Kum Kee Sriracha Mayo Dressing/ Spread (Cage-Free Eggs) if desired. Enjoy!