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Stabilize your grill at 400°F and set up for an indirect cook.

Place bacon on the grill and begin the rendering process cook for 7 minutes and flip. Cook till crisp then take off the grill to cool and crisp.

Slice each jalapeño in half and use a spoon to scoop out the seeds.

Warm your Cream cheese and Cheddar mixture, chop up the bacon and fold all ingredients until they are thoroughly mixed. Transfer the mix to a piping bag or just spoon the mixture into the sliced jalapenos.

Open and unroll the crescent roll sheet and smooth out any perforations so we have 1 solid sheet.

Using a sharp knife, cut ¼ inch slices of crescent dough for the mummy wrap.

From the top down, wrap the stuffed jalapeno with the crescent dough mummy wrap. Be sure to leave a spot close to the top for the eyes.

Crack an egg for the egg wash and begin to paint the dough.

Place a piece of parchment to the grill and transfer the painted wrapped jalapeno mummies to your 400°F indirect grill for 20 minutes.

Once the dough is fully cooked, and the color has set, transfer to your presentation plate and press in the 2 eyes.