Bacon Ranch Mummy Jalapeno Poppers Recipe

Preheat the oven to 375 degrees F. Line a flat baking sheet with parchment paper.
Prepare the jalapeños by slicing them in half length wise (like a hot dog), and removing the seeds and inside membrane. Wear rubber gloves to avoid getting the hot jalapeño on your hands.
In a medium bowl combine cream cheese, ranch dressing, cheddar cheese, bacon pieces, and chives. Mix until fully combined.
Spoon the filling into the pepper halves.
Remove the crescent roll from the container and place on a flat surface. Press any pieces together that separated to leave you with one large piece. Using a pizza cutter, slices into thin ¼-1/2 inch long pieces.
Wrap the pieces of dough around each stuffed pepper leaving a small space for the eyes and place them on the prepared baking sheet.
Whisk the egg white together with 1 tablespoon of water. Using a pastry brush, brush the egg wash over the wrapped peppers.
Bake for 12-14 minutes, or until the little mummies are golden brown.
Allow to cool for 10-15 minutes, then add the candy eyeballs to get the full mummy look!