Jalapeño Poppers In A Blanket Recipes

JALAPENO POPPER PIGS IN A BLANKET

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Unwrap crescent dough and separate into 12 triangles onto a clean work surface. Spread 1 to 2 tablespoons cream cheese into each jalapeno half and press a sausage half into the mixture. Place stuffed jalapenos on top of the crescent triangles and sprinkle with 1 to 2 tablespoons Cheddar cheese. Wrap stuffed jalapeno with crescent dough.
• Bake in the preheated oven until dough has puffed up and is lightly browned, about 15 minutes.

JALAPEñO POPPERS IN A BLANKET

Steps:

• Unfold 1 pastry sheet on a lightly floured surface. Roll the pastry sheet into a 9x12-inch rectangle. Cut into twelve 3-inch squares. Repeat with the remaining pastry sheet.
• In a small bowl beat together the 1 tablespoon water and egg; set aside.
• 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. Seam side down, 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.
• Roasted Garlic: Place the garlic cloves onto a double layered square of aluminum foil and drizzle with olive oil. Wrap tightly and bake at 350°F for approximately 30 minutes or until the garlic is very soft. This may, also, be done in a toaster oven.

BAKED JALAPENO POPPERS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray a baking sheet with cooking spray.
• Fill each jalapeno pepper half with cream cheese, Cheddar cheese, and bread crumbs, respectively, and arrange peppers on the prepared baking sheet.
• Bake in the preheated oven until jalapenos are tender and cheese melts, about 20 minutes.

JALAPENO POPPERS IN A BLANKET

Steps:

• Heat oven to 400 degrees.
• Beat the egg and water in a small bowl with a fork. Set aside.
• 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 sheese, 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 peper 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.