Preheat the oven to 190C/375F/Gas 5.

Slice each of the jalapeño peppers in half lengthwise.

Hollow out the inside of the pepper halves with a spoon, making sure to remove all of the seeds and membranes.

In a bowl, combine the cream cheese, mozzarella cheese, cheddar cheese, chili powder as well as salt and pepper to taste. Mix until completely combined.

Fill each of the pepper halves with the cheese mixture. Do not overfill.

Unroll the pizza dough or pastry and using a pizza cutter cut into thin strips.

Wrap the dough strips in a criss-cross design around the stuffed jalapeno peppers. Leave an open space near the top for the eyes to go once the poppers are baked.

Bake the wrapped peppers on a rack on a baking sheet for 12-15 minutes until the dough is golden brown and cooked through.

Let the peppers cool for a few minutes, and then insert two candy eyes into the front of each pepper.