Preheat oven to 375°F. Prepare baking sheet by lining with parchment paper.
Cut jalapeños lengthwise. Using a spoon, scoop out and discard pulp and seeds.
In a small bowl, combine onion & chive cream cheese spread with shredded cheddar cheese. Fill each jalapeño half with 1-2 tablespoons of cream cheese mixture.
Roll out crescent dough. Using a pizza cutter, cut dough into thin, long strips. Wrap strips of dough around each jalapeño half, leaving a small space open at the top for the eyes. Place onto prepared baking sheet.
Brush with melted butter and bake 11-13 minutes, until dough is golden brown.
Once cooled, add 2 candy eyeballs to each jalapeño popper. Serve and enjoy.
There is no Nutrition Label for this recipe yet.
If making ahead, store in an airtight container. Remove eyes and warm up in the oven at 300°F.