Preheat the oven 400° F.

Cut the black olives and pimentos into small pieces for the eyes. Set aside.

In a small bowl, mix together the softened Boursin cheese and the scallion and set aside.

Cut jalapeño chiles in half lengthwise, wearing gloves, and remove seeds and membranes. Spoon cheese mixture into chile halves.

Roll out the crescent roll dough, and separate into 4 rectangles (not triangles). Press the perforations together with your fingers. Using a pizza cutter or a knife or kitchen scissors, cut each rectangle lengthwise into 10 pieces, making a total of 40 pieces of dough.

Wrap each jalapeño half with two lengths of dough strips, covering the chiles like a bandage, leaving a space for the eyes.

Near the stem end of each chile half, make sure there is space for the “face” of the mummy.

On an ungreased large cookie sheet, place wrapped chile halves, cut side up.

Separate the egg whites; whisk together in a small bowl. Brush the dough.

Bake in a 400° F oven for 8-10 minutes until the pastry is golden brown.

Remove from the oven and place the olives and pimento pieces on the “face” of the mummy, creating eyes.

Serve warm and enjoy!