Jalapeno Poppers in a Blanket

Martha Christian


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


★★★★★ 2 votes

30 Min
20 Min


  • 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.

Printable Recipe Card

About Jalapeno Poppers in a Blanket

Main Ingredient: Vegetable
Regional Style: Mexican

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