Mumie Jalapeno Poppers

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1. 1
   Preheat oven to 350F.
2. 2
   Line a baking sheet with a silicon baking mat or parchment paper. If using parchment paper, spray with oil to avoid sticking.
3. 3
   Combine cream cheese, cheddar, Parmesan and scallions in a medium bowl. Fill peppers with cheese filling with a small spoon or spatula.
4. 4
   In a medium bowl combine the flour, baking powder and salt and whisk well. Add the yogurt and mix with a fork or spatula until well combined, it will look like small crumbles.
5. 5
   Lightly dust flour on a work surface and remove dough from the bowl, knead the dough a few times until dough is smooth and tacky, but not sticky, about 15 turns (it should not leave dough on your hand when you pull away).
6. 6
   Dust your work surface and a rolling pin with more flour.
7. 7
   Roll the dough out thin into a rectangle about 13 x 9 inches. Slice the dough into 1/2 inch-thick slices.
8. 8
   Wrap the dough around each jalapeno half leaving room for the eyes and place on the prepared baking sheet. Repeat with remaining jalapenos and dough.
9. 9
   Brush each with the egg wash and bake in oven for 30 minutes, until the peppers are hot and golden.
10. 10
    Add the eyes and serve warm on a platter.