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

In a mixing bowl, combine softened cream cheese and shredded pepper jack cheese until smooth. Add garlic powder or paprika if desired.

Halve and seed the jalapeños, then fill each half with the cheese mixture.

Unroll the crescent dough, cut into strips, and wrap each stuffed jalapeño, leaving an opening at the top for candy eyeballs.

Place the wrapped poppers on the baking sheet and bake for 13-15 minutes or until golden brown.

Let cool slightly, then add candy eyeballs before serving warm.