Instructions

1. 1

   Heat the oven to 400°F. Line a large rimmed baking sheet with parchment paper (about 5 minutes). It's ready when the oven reaches 400°F and the baking sheet is lined.

2. 2

   In a small mixing bowl, stir together the softened cream cheese, cheddar, garlic powder, smoked paprika, and salt until evenly combined. Spoon the filling into the jalapeño halves, spreading it in an even layer without overfilling (about 7 minutes). It's ready when the filling is smooth and each pepper has a level layer that stays below the rim.

3. 3

   Unroll the crescent dough and press the perforations together to make a single sheet. Cut it lengthwise into thin strips about 1/4 inch wide, then loosely wrap several strips across each filled pepper to resemble mummy bandages, leaving small gaps between the strips (about 8 minutes). It's ready when every pepper has overlapping dough strips with some filling visible through the gaps.

4. 4

   Arrange the wrapped peppers on the prepared baking sheet with space between them. Brush the dough lightly with melted butter if using, then bake at 400°F for 12–15 minutes. It's ready when the dough is puffed and golden brown and the cheese filling is hot and bubbling slightly.

5. 5

   Let the poppers cool on the baking sheet for 3 minutes. Press two candy eyes into the exposed filling near one end of each pepper, then transfer to a serving platter. It's ready when the filling has settled slightly and the candy eyes stay in place.

Used in this recipe: Half Sheet Pan · Silicone Basting Brush (Amazon, affiliate links)