Jalapeno Poppers in a Blanket

Jalapeno Poppers in a Blanket

7 Reviews 1 Pic
  • Prep

    30 m
  • Cook

    20 m
  • Ready In

    1 h 40 m
Recipe by  Campbell's Kitchen

“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.”

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Ingredients

Adjust Servings

Original recipe yields 24 poppers

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Directions

  1. Heat the oven to 400 degrees F. Beat the egg and water in a small bowl with a fork.
  2. 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.
  3. 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. Brush the filled pastries with the egg mixture. Sprinkle with additional shredded cheese, if desired. Place the pastries onto 2 baking sheets.
  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.

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Reviews (7)

Rate This Recipe
Kelley Smith
2

Kelley Smith

Great alternative to the messy bacon wrap that does not always cook to ones' liking. Everyone loved these. Not a single one left on the plate. Made just as the recipe states.

Emily_Chamberlain
1

Emily_Chamberlain

These are delicious! Everyone I've made them for loves them.

coracoracora
1

coracoracora

VERY GOOD!

More Reviews

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Nutrition

Amount Per Serving (24 total)

  • Calories
  • 136 cal
  • 7%
  • Fat
  • 8.9 g
  • 14%
  • Carbs
  • 9.4 g
  • 3%
  • Protein
  • 4.2 g
  • 8%
  • Cholesterol
  • 19 mg
  • 6%
  • Sodium
  • 179 mg
  • 7%

Based on a 2,000 calorie diet

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