Preheat oven to 400°F. Then line a large baking sheet with parchment paper.

Cut peppers in half, lengthwise. Use a small spoon or paring knife to remove and discard all seeds/membranes.

In a medium bowl, combine cream cheese, shredded cheese, sour cream, chives, Colavita hot chili pepper spread, garlic powder,
onion powder and salt to taste.

Spoon the cheese mixture into each jalapeño half.

Unroll the crescent rolls onto a cutting board. Pinch together all the diagonal perforations on both sides to seal up the holes. Then
use a rolling pin to flatten the dough to help seal the perforations. Cut into thin strips, widthwise.

Wrap each stuffed jalapeno half with 2 to 3 strips of dough, leaving some space for the eyeballs.

Arrange the wrapped jalapeños on the prepared baking sheet. Spray the tops with Colavita extra-virgin olive oil spray or lightly brush with an egg wash. Bake for 10-15 minutes or until the pastry is golden brown.

As soon as it comes out of the oven, carefully press 2 candy eyeballs onto each popper. Cool slightly and serve warm. Enjoy!