1. Preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper.

2. Wearing disposable gloves, slice each jalapeño lengthwise, keeping stems intact. Use a small spoon to remove all seeds and white membranes. Pat peppers completely dry with paper towels.

3. In a medium bowl, beat softened cream cheese until fluffy. Fold in shredded cheddar cheese, garlic powder, onion powder, smoked paprika, salt, pepper, and chives if using. Mix until well combined.

4. Using a small spoon or piping bag, generously fill each jalapeño half with the cheese mixture, slightly overfilling.

5. Unroll crescent dough and press perforations to seal, creating rectangles. Cut dough into thin strips about 1/4 inch wide using a pizza cutter.

6. Wrap each filled pepper with 4-5 dough strips in a crisscross pattern, leaving small gaps and a space near the top for the “face.” Don’t wrap too tightly.

7. Arrange wrapped poppers on the prepared baking sheet, spacing 1 inch apart. Brush lightly with beaten egg if desired.

8. Bake for 18-22 minutes until dough is golden brown and cheese is bubbly.

9. Remove from oven and let cool for 5 minutes. While still warm, gently press two candy eyes into the face area of each mummy (or use black sesame seeds).

10. Serve warm with your favorite dipping sauces. Enjoy your spooky creation!