Preheat oven to 400F. Line a large baking pan with foil and spray with cooking spray.
Slice jalapeños lengthwise and remove the seeds. Add softened Member's Mark™ Cream Cheese, Member's Mark™ Colby and Monterey Jack Shredded Cheese, Member's Mark™ Fine Garlic Powder, Member's Mark™ Fine Onion Powder, Member’s Mark™ Himalayan Pink Salt Grinder, and Member's Mark™ Black Pepper Grinder to a large bowl. Stir to combine.
Spoon cheese mixture into jalapeño halves.
Unroll the crescent roll and seal the dough at the perforations. Divide into four rectangles and slice each rectangle lengthwise into 10 strips.
Wrap each cheese stuffed jalapeño half with two strips of dough. Add to prepared baking pan. Lightly brush the dough with egg wash.
Bake until golden, about 12 minutes. Once cooked, add two candy eyeballs into each mummy.
