Real Recipes From Real Home Cooks ®

jalapeno poppers in a blanket

(2 ratings)
Recipe by
Martha Christian
Columbia, CA

These poppers are baked with a cream cheese and bacon filling then wrapped in puff pastry dough for a great appetizer.

(2 ratings)
yield 24 serving(s)
prep time 30 Min
cook time 20 Min
method Bake

Ingredients For jalapeno poppers in a blanket

  • 1
  • 1 Tbsp
  • all purpose flour
  • 1 pkg
    (17.3 oz) puff pastry sheets, thawed according to package directions
  • 1 pkg
    (8oz) light cream cheese, softened
  • 3/4 c
    finely shredded cheddar/monterey jack cheese blend
  • 4 clove
    roasted garlic, mashed
  • 3 slice
    bacon, cooked and crumbled
  • 12
    medium jalapeno peppers, cut in half lengthwise and seeded

How To Make jalapeno poppers in a blanket

  • 1
    Heat oven to 400 degrees.
  • 2
    Beat the egg and water in a small bowl with a fork. Set aside.
  • 3
    Sprinkle the work surface with the flour. Unfold 1 pastry sheet on the floured surface. Roll the pastry sheet into a 9x12-inch rectangle. Cut the rectangle into 12 (3-inch) squares. Repeat with the remaining pastry sheet, making 24 squares in all.
  • 4
    Stir the cream cheese, shredded sheese, garlic and bacon in a medium bowl.
  • 5
    Spoon about 2 teaspoons cheese mixture into each pepper half.
  • 6
    Place 1 filled pepper half diagonally, cheese-side down onto each pastry square. Fold the pastry up over the peper and press firmly to seal.
  • 7
    Brush the filled pastries with the egg mixture. Sprinkle with additional shredded cheese, if desired.
  • 8
    Place the pastries onto 2 baking sheets.
  • 9
    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.