Beat blue cheese and butter at medium speed with an electric mixer until fluffy. Add flour, poppy seeds, and red pepper, beating just until combined. Shape dough into 2 (9-inch-long) logs. Wrap each log in plastic wrap, and chill 2 hours.

Bake at 350° for 10 to 12 minutes or until golden brown. Transfer to wire racks to cool completely. Store crisps in an airtight container up to 1 week.