23 November, 2010

Jalapeño Poppers in a Blanket | Campbell's® Kitchen

These poppers are baked, not fried, and the filling includes bacon.

Photo and recipe via Campbell's® Kitchen

Jalapeño Poppers in a Blanket ingredients
Makes 24 pieces
1 egg
1 Tbsp water
1 (17.3-oz) package Pepperidge Farm® Puff Pastry Sheets, thawed
1 (8-oz) package light cream cheese, softened
3/4 cup finely shredded Cheddar & Monterey Jack cheese blend
4 cloves roasted garlic, mashed
3 strips bacon, cooked and crumbled
12 medium jalapeño peppers, cut in half lengthwise and seeded

Thaw: 40 mins
Active Time: 30 mins
Total Time: 1 Hour 40 mins
Preheat the oven to 400°F. Beat the egg and water in a small bowl with a fork; set aside.

Unfold 1 pastry sheet on a lightly floured surface. Roll the pastry sheet into a 9x12-inch rectangle. Cut into 12 (3-inch) squares.

 Repeat with the remaining pastry sheet.

In a medium bowl, stir together the cream cheese, shredded cheese, garlic and bacon; spoon about 2 tsp 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 (seam-side down) onto 2 baking sheets.

Bake for twenty (20) minutes, or until the pastries are golden brown.

Cool on the baking sheets on wire racks for ten (10) minutes before serving warm.

Page Last Updated 26 April 2015

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