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Jalapeño Poppers in a Blanket

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“Adapted from a Pepperidge Farm recipe.”
24 pieces

Ingredients Nutrition

  • 1 egg
  • 1 tablespoon water
  • 1 (17 1/3 ounce) package puff pastry sheets, thawed
  • 1 (8 ounce) package cream cheese, softened
  • 34 cup finely shredded colby, and monterey jack cheese blend
  • 4 cloves roasted garlic, mashed (store bought or see recipe below)
  • 3 slices bacon, cooked and crumbled
  • 12 medium jalapeno peppers, cut in half lengthwise and seeded


  1. Unfold 1 pastry sheet on a lightly floured surface. Roll the pastry sheet into a 9x12-inch rectangle. Cut into twelve 3-inch squares. Repeat with the remaining pastry sheet.
  2. In a small bowl beat together the 1 tablespoon water and egg; set aside.
  3. Stir the cream cheese, shredded cheese, garlic and bacon in a medium bowl. Spoon about 2 teaspoons cheese mixture into each pepper half.
  4. Place 1 filled pepper half diagonally, cheese-side down, onto each pastry square. Fold the pastry up over the pepper and press firmly to seal. Brush the filled pastries with the egg mixture. Seam side down, place the pastries onto 2 baking sheets.
  5. Bake for 20 minutes or until the pastries are golden brown. Let the pastries cool on the baking sheets on wire racks for 10 minutes.
  6. Roasted Garlic: Place the garlic cloves onto a double layered square of aluminum foil and drizzle with olive oil. Wrap tightly and bake at 350°F for approximately 30 minutes or until the garlic is very soft. This may, also, be done in a toaster oven.

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