Stuffed Jalapeños "Mummy"

Ingredients:

• 4 strips bacon, cut into 1cm pieces.
• 170 g + 1 tbsp. cream cheese at room temperature
• 1.5 cups finely grated Cheddar Jack cheese or any peppered cheese
• 2 green onions, thinly sliced
• 1 clove of garlic, grated on a fine grater
• Coarse salt
• 10 medium to large jalapenos (8–10 cm long), cut in half lengthwise with the stems, remove the seeds with a spoon without damaging the stems
• 1 sheet (220 g) frozen puff pastry, thawed
• 1 large egg, beaten
• 4–5 black olives for garnish

Preparation:

1. Preheat oven to 200°C. Line a large baking sheet with parchment paper.
2. Place the bacon in a medium skillet over medium heat. Cook, stirring occasionally, until crisp, about 10 minutes. Transfer with a slotted spoon to a paper towel-lined plate. In a medium bowl, combine the fried bacon with 6 ounces (170 g) of cream cheese, cheddar, green onions, garlic, and 1/4 teaspoon of salt until smooth.
3. Fill each jalapeño half with the cream cheese filling, smoothing the surface with the back of a spoon so it is flush with the edges of the pepper.
4. Place the dough on a lightly floured work surface and roll it out slightly in one direction. Cut the dough into 4 rectangles. Cut each rectangle lengthwise into 10 strips. Wrap each stuffed jalapeño half with two strips of dough, crisscrossing them to resemble mummy wraps.
5. Place the wrapped jalapeños on the prepared baking sheet. Brush the top of the dough with beaten egg. Bake until deep golden brown and the filling is heated through, 13–18 minutes.
6. Meanwhile, transfer the remaining tablespoon of cream cheese to a small zip-lock bag and snip one corner. Trim thin slices from the outside of each olive and arrange the pieces in an even layer. Using a small piping tip, cut out 40 tiny circles. These will be the pupils.
7. Let the mummies cool for a few minutes. Pipe 2 small dots of cream cheese onto the head (wider side) of each mummy and press an olive pupil into each. Serve immediately.