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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1 (17.3 ounce) package
Pepperidge Farm® Puff Pastry Sheets, thawed according to package directions
1 (8 ounce) package
light cream cheese, softened
shredded Cheddar and Monterey Jack cheese blend
roasted garlic, mashed
bacon, cooked and crumbled
jalapeno peppers, cut in half lengthwise and seeded
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.
These were pretty good. However, I will not make them with the pastry again - just a bit too much/filling for us and it dulled the taste a little. We like the hotness of the Jalapenos!
These are delicious! Everyone I've made them for loves them.
Ok why are my soooooo spicy. I took out all the seeds and insides and they are still inedible but I still want to eat them weird. I used crescent dough they look really pretty but too spicy and I am a total spice lover. Will try again somehow lol
This recipe is wonderful. I have made it with and without the pastry and it's great either way. I didn't have any Monterey Jack last time and substituted 1/2 cup mozzarella and 1/4 cup sharp cheddar. It was just as good.
OMG! I was hooked on the bacon-wrapped jalapenos, but now that I have made these about 10 times, I'm hooked for life! I have even gotten people who don't like jalapenos to try these and they love them. It's something about the puff pastry! Mmmmmmm Mmmmmmmmm!!
* Percent Daily Values are based on a 2,000 calorie diet.
Jalapeno Poppers in a Blanket
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 80
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