• Place your Large Bonmat on the top of your Large Perforated Baking Sheet. Set Aside.
• Preheat oven to 400F/200C.

JALAPENO PREPARATION

• Using kitchen gloves to protect your hands, wash and slice the jalapeño peppers in half lengthwise and scoop out the inside.
  5 jalapeños
  
• In a small bowl, combine the parmesan, Boursin cheese and chopped garlic together. Season with Salt and Pepper (to taste). Spoon the cheese mixture evenly into each jalapeño half. Set aside.
  4 oz shredded parmesan, 4 oz Boursin cheese, 1 Garlic Cloves, Sel Gris Mill, Pepper Mill
  
• Mix the avocado oil with the panko breadcrumbs. Toss to coat. Then, roll the jalapeño into the mixture. Set aside.
  1 Tbsp avocado oil, 2 oz bread crumbs
  
• Unroll your Pillsbury Crescent Dough Roll into a rectangle. Use a silicone proof knife to slice thin strips. Wrap 2 or 3 pieces around each jalapeño peppers, leaving a small opening for the eyes at the top. Then, place the peppers, cut side up, on your Large Bonmat.
  1 Pillsbury Crescent Dough Roll
  

BAKE!

• Bake for 20 minutes at 400F/200C. (Every oven heats differently, monitor your jalapeño from 15 minutes). It is ready when the cheese has melted and that jalapeños have softened.
  
• Once your Jalapeno Popper Mummies are out of the oven, add the candy eyes and candy bones on each jalapeño. Enjoy & "BONE" Appétit!
  sugar decorations