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Jalapeño Poppers in a Blanket

Jalapeño Poppers in a Blanket

4.14
(7)

What makes these poppers better than what you'd get in a restaurant?  Well, they're baked, not fried, and the filling includes all the usual ingredients...plus bacon.  Seems everything's better with a little bacon.

serves 24 people

Ingredients

cost per recipe: $11.99

The price is determined by the national average.

  • 1

    egg

  • 1

    tablespoon water

  • 1

    package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed according to package directions

  • 8

    ounces (1 package) light cream cheese, softened

  • 3/4

    cup finely shredded Cheddar Jack cheeseblend (about 3 ounces)

  • 4

    cloves roasted garlic, mashed

  • 3

    strips bacon, cooked and crumbled

  • 12

    medium jalapeño pepper, cut in half lengthwise and seeded

view nutrition info

How to Make It

Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork. 
Sprinkle the work surface with 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.
Stir the cream cheese, shredded cheese, garlic and bacon in a medium bowl. Spoon about 2 teaspoons cheese mixture into each pepper half.
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. Sprinkle with additional shredded cheese, if desired. Place the pastries onto 2 baking sheets.
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.
Step 1

Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork. 

Step 2

Sprinkle the work surface with 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.

Step 3

Stir the cream cheese, shredded cheese, garlic and bacon in a medium bowl. Spoon about 2 teaspoons cheese mixture into each pepper half.

Step 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. Sprinkle with additional shredded cheese, if desired. Place the pastries onto 2 baking sheets.

Step 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.

Recipe Tips

  • Ingredient Note: You can use store-bought roasted garlic or make your own. To make your own, cut 1/4 inch off the top of a whole garlic bulb. Place the garlic onto a square of aluminum foil and drizzle with olive oil. Wrap tightly and bake at 400°F. for 30 minutes or until the garlic is very soft. Squeeze the garlic cloves out of the peel to use in this recipe.

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Made With
Pepperidge Farm® Puff Pastry Sheets

Pepperidge Farm® Puff Pastry Sheets

BUY NOW

Ratings & Reviews

(7)
  • Amber W.

    July 6, 2013

    Quite greasy, but good.

    Looking at all the other reviews, I feel bad that I didn't like these as much as everyone else. They are pretty easy to make. My issues with them are that they are greasy. I think this is because of the type of cheese and the pastry. Also the pepper gets soggy. I did take a suggestion from another review and diced up some peppers and mixed into the cheese mixture. So I made two different kinds. One just as the recipe calls for, then another batch with diced peppers and placed that into the pastry and sealed it. I liked the diced version better. The peppers stay a little crisper. I also suggest that you mix some of the seed into the cheese mixture. Because they really weren't that spicy and the seeds are what hold all the heat. So if you like things hot, add some seeds.

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  • Pat K.

    December 27, 2011

    Jalapeño Poppers in a Blanket

    In a word - FANTASTIC! Will make again and again!

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  • molly j.

    June 16, 2011

    Jalapeño Poppers in a Blanket

    OMG I made these last night with a twist! I chopped 8 jalepeno's seeded and deveined and two with seeds, I also thawed out 10 ounces of frozen spinach added it to the cheese mix and dropped it onto the pastry, crimped the pastry shut and cooked them. OMG these were awesome!

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  • aanders

    February 23, 2011

    Jalapeño Poppers in a Blanket

    I don't like Jalapeno poppers, but my husband does, so I thought I would be nice and make him a nice appetizer and meal for a football game. I am not a gourmet chef so it took me a little longer than 30 minutes for the prep work. The end result was amazing! My husband talked me into trying one and I AM IN LOVE!!! These are the only jalapeno poppers i will eat. I have made them a few times since and I am getting faster. I have tried to make them alittle differently the second time. I chopped the jalapenos instead of using the whole half and mixed them in the cream cheese mixture. I then put a tablespoon sized scoop of that on the pastry puff and wrapped it. It had the same great taste just a little easier to eat.

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  • ranger

    August 21, 2010

    Jalapeño Poppers in a Blanket

    They are extremely good, but if you don't cook a lot then there's something you should know about the recipe. 1. DO NOT skip out on your own roasted garlic (it's too yummy.). 2. Once you press the pasty firmly together, make sure you put the pressed together side down on the baking sheet. (I cook a lot and didn't think to do this and the puff pastry separated the first time I made these :( )

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