Preheat oven to 400° and line a baking sheet with parchment paper.
PUT ON GLOVES BEFORE PROCEEDING! Wash and slice your jalapeño peppers in half lengthwise (leaving the stems attached) and scoop out the inside.
Finely mince the shallot. Mix all but 1/2 oz. of the cream cheese, scallion pieces, garlic, pepper and salt to your shredded cheese. Spoon the cream cheese mixture into the jalapeno halves and place on the lined baking tray.
Unroll the crescent dough and break up into the triangular sections. Slice each one in half to make two long pieces. Stretch a section of dough around a filled jalapeno half starting at one end and wrapping it around and finishing up at the other end. If there is extra, wrap it around the opposite way.
Return to the baking sheet and bake for 10-12 minutes until golden. Allow to cool slightly before adding the eyes.
Place the remaining 1/2 oz. of cream cheese in the corner of a small sealable bag, and cut a very small hole in the tip of the corner. Pipe two eyes onto each jalapeno popper. Mince a black olive and place a piece on each cream cheese eye for the pupils.
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