Preheat the oven to 350°F and prepare 2 baking pans.

Put the Lit’l Smokies in a baking pan and bake at 350 degrees for about 5 minutes. Remove from oven and set aside to cool.

Slice the jalapeno in half and remove the seeds.

In a small mixing bowl, combine cream cheese, mozzarella cheese, garlic salt, and seasoning salt and mix together. Taste test to make sure you add just the right amount of garlic salt and season salt for your taste buds.

Add 1-2 Hillshire Farm® Lit’l Smokies® Smoked Sausage into each jalapeno half and spoon in the cream cheese mixture on top of Hillshire Farm® Lit’l Smokies® Smoked Sausage.

Open the croissants and cut them into thin slices.

Wrap each filled jalapeno in half with slices of dough, leaving space for the eyes.

Bake 250 for about 10 minutes, or until the jalapeno poppers are a pretty golden brown color.

Remove from oven and add candy eyes before jalapeno poppers have cooled so they stay in place. If you don’t have candy eyes, you can use black olives.

Serve immediately.