Jalapeno Poppers in a Blanket

Jalapeno Poppers in a Blanket might be just the hor d'oeuvre you are searching for. This recipe makes 24 servings with 182 calories, 5g of protein, and 11g of fat each. For 43 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. This recipe is liked by 3131 foodies and cooks. A mixture of water, egg, puff pastry sheets, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes about 1 hour and 30 minutes. It is brought to you by The Little Kitchen. Taking all factors into account, this recipe earns a spoonacular score of 44%, which is pretty good. If you like this recipe, you might also like recipes such as Jalapeno Popper Pigs in a Blanket, Jalapeno Popper Pigs In a Blanket, and Pigs in a Blanket with Jalapeño Mustard Dip.

Servings: 24

Preparation duration: 70 minutes

Cooking duration: 20 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

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

 

Step by step:

1. Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork. Sprinkle the work surface with the flour. Unfold 1 pastry sheet on the floured surface.

2. Roll the pastry sheet into a 9x12-inch rectangle.

3. 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.

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.

5. Brush the filled pastries with the egg mixture. Sprinkle with additional shredded cheese, if desired.

6. Place the pastries onto 2 baking sheets.

7. Bake for 20 minutes or until the pastries are golden brown.

8. Let the pastries cool on the baking sheets on wire racks for 10 minutes.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.

9. 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.

Nutrition Information:

covered percent of daily need