These were so much fun to make and who knew it could be so easy?
Jalapeno Poppers
Ingredients:
10 jalapeno peppers – seeded and sliced in half lengthwise – this was the hard part since the seeds contain all the heat! Use rubber gloves if you are sensitive and be sure to wash those hands afterward really well or you will be feeling the heat wherever you touch, just saying.
8 oz cream cheese at room temperature
8 oz of cheddar jack cheese or really any cheese of your liking, finely chopped but don’t get shredded cheese if you are counting carbs (they are coated and have extra carbs)
1 finely chopped green onion
1/2 t. salt – I used less
1 pkg crescent rolls
2 beaten eggs
either black olives for the eyes or candy eyeballs – available in cake department at the grocery store
Directions
Preheat the oven to 400 degrees F
In a small bowl mix the cream cheese and cheddar cheese together with the scallion and salt until well blended.
Roll out the crescent rolls and separate into four rectangles with the perforations sealed together. Use a pizza cutter or knife to cut each rectangle into 10 long pieces so that you have 20 long pieces ready for wrapping on the peppers.
Fill the jalapeno halves with the cheese mixture and then wrap each on with a strip of the dough leaving a space at the top for the eyes. Brush each with the egg mixture and place on the baking sheet. 
Bake 8-10 minutes – Remove from the pan and place the eyeballs in the opening at the top. Remove the eyes before eating is recommended but not absolutely necessary.
As shown in the above picture I had put the eyes in before baking. Not a good idea. I had to remove them and put in new eyes when completed. At the first attempt the poor guys got baked too long as company was arriving while they were in the oven. So my first attempt turned out a bit darker than wanted but they were wonderful when eaten. Generally the poppers are not too spicy. Jalapeno lovers will enjoy these greatly.
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