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Categories:Viewed: 46 - Published at: 6 years ago
Ingredients
- 1 egg
- 1 tablespoon water
- 1 (17 1/3 ounce) package puff pastry sheets, thawed
- 1 (8 ounce) package cream cheese, softened
- 34 cup finely shredded colby, and monterey jack cheese blend
- 4 cloves roasted garlic, mashed (store bought or see recipe below)
- 3 slices bacon, cooked and crumbled
- 12 medium jalapeno peppers, cut in half lengthwise and seeded
Method
- 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 350F for approximately 30 minutes or until the garlic is very soft.
- This may, also, be done in a toaster oven.
