Slice off the tops and remove the cores from all 12 jalapeños. For a milder popper, scrape out the seeds and white membranes too. Wear gloves while you work.

In a bowl, mix together the softened cream cheese, sour cream, shredded cheddar, chopped garlic, Worcestershire sauce, and smoked paprika until smooth. Fold in the crumbled bacon if using.

Stuff each jalapeño with the cheese mixture. Wipe any excess off the cut top so the filling sits even with the opening.

Roll out your prepared sourdough croissant dough into a rectangle about 10 inches by 12 inches. Cut it into strips about 1 inch wide. Keep the dough cool while you work.

Shape a strip of dough into a U around the cut top of a stuffed jalapeño. Press the edges into the center of the opening until they stick together, sealing in the cheese. Wrap the rest of the strip around the pepper, overlapping the edges slightly.

Place the wrapped poppers on a baking sheet lined with parchment paper. Cover and let proof for about 6-8 hours, or until the dough looks puffy. It will all depend on your kitchen temperature.

If using store bought dough, follow instructions on the packet. Many you can just roll and bake, no proofing needed.

Preheat the oven to 400°F. Brush the proofed poppers with the egg wash.

Bake for 20 to 25 minutes, until deeply golden brown and flaky.

Let the poppers cool for a few minutes before serving, since the filling gets very hot.