1. Preheat oven to 400 degrees and line a baking pan with parchment paper.
2. Cut washed and dried fresh jalapeños in half, remove all seeds, and fill each pepper with your choice of Castello Whipped Dip.
3. Unroll your crescent dough, press seams, and cut into ¼ inch strips. Wrap 2 strips around each jalapeño to mimic a “mummy”.
4. Place on the parchment paper and bake for 15 minutes or until golden brown.
5. Remove peppers from the oven and cool slightly.
6. Add 2 candy eyes to each pepper.
7. Serve while still warm.