Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.

Slice each jalapeno in half lengthwise. Scoop out the seeds and white membranes with a small spoon. Rinse and pat completely dry.

Mash the cream cheese, cheddar cheese, garlic powder, and salt together in a bowl until smooth and evenly combined.

Spoon the filling evenly into the 12 pepper halves, keeping it level with the rim. Do not mound it high.

Unroll the cold crescent dough on a clean surface, press the seams together, and cut into long thin strips about 1/4 inch wide.

Wrap one strip around each stuffed pepper in a loose crisscross pattern, leaving a small gap near the top for the face.

Brush the dough lightly with the beaten egg. Bake 12 to 15 minutes until puffed, golden brown, and bubbly at the edges. Rest 5 minutes.

Press two candy eyes into the gap on each popper while still slightly warm. Serve warm with ranch dressing or sour cream.