Jalapeño Poppers in a Blanket


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 bacon.  Seems everything's better with a little bacon.

  • Thaw: 40 minutes
  • Prep: 30 minutes
  • Bake: 20 minutes
  • Cool: 10 minutes
  • Serves: 24
1 star 2 star 3 star 4 star 5 star
4 122



  • 1 egg

  • 1 tbsp. water

  • 1 pkg. (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed according to package directions

  • 8 oz. (1 package) light cream cheese, softened

  • 3/4 cup finely shredded Cheddar Jack cheese blend (about 3 ounces)

  • 4 cloves roasted garlic, mashed

  • 3 strips bacon, cooked and crumbled

  • 12 medium jalapeño peppers, cut in half lengthwise and seeded


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

  2. Sprinkle the work surface with 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.

  6. 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.

Watch a how-to demonstration of this recipe technique.


Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.


Don’t try to manipulate Puff Pastry that’s not completely thawed; unfolding it while it’s still frozen could tear the sheet.

When cutting Puff Pastry, the sharper the knife or pastry cutter, the better. A dull edge can cement layers together and prevent pastry from rising.

Try to keep Puff Pastry from becoming too warm when working with it by only using your fingertips—the coolest part of your hands.

Use an egg wash to help seal filled pastries and connect Puff Pastry pieces: mix 1 egg plus 1 tsp. water, brush between layers, then pinch or press together.


  • VIEW:
  • Fresh sliced jalapeño chili peppers add an exciting pop of flavor.

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Submitted by:
Lisa T.
Date: 5/12/2010

5 star rating

"Rave reviews!!!"

Submitted by:
Sasha A.
Date: 7/7/2010

5 star rating

"Yummy! Everyone loved these!"

Submitted by:
Michele A.
Date: 8/20/2010

4 star rating

"They are extremely good, but if you don't cook a lot then there's something you should know about the recipe. 1. DO NOT skip out on your own roasted garlic (it's too yummy.). 2. Once you press the pasty firmly together, make sure you put the pressed together side down on the baking sheet. (I cook a lot and didn't think to do this and the puff pastry separated the first time I made these :( )"

Submitted by:
Sarah O.
Date: 2/23/2011

4 star rating

"I don't like Jalapeno poppers, but my husband does, so I thought I would be nice and make him a nice appetizer and meal for a football game. I am not a gourmet chef so it took me a little longer than 30 minutes for the prep work. The end result was amazing! My husband talked me into trying one and I AM IN LOVE!!! These are the only jalapeno poppers i will eat. I have made them a few times since and I am getting faster. I have tried to make them alittle differently the second time. I chopped the jalapenos instead of using the whole half and mixed them in the cream cheese mixture. I then put a tablespoon sized scoop of that on the pastry puff and wrapped it. It had the same great taste just a little easier to eat."

Submitted by:
Marsha B.
Date: 6/16/2011

4 star rating

"OMG I made these last night with a twist! I chopped 8 jalepeno's seeded and deveined and two with seeds, I also thawed out 10 ounces of frozen spinach added it to the cheese mix and dropped it onto the pastry, crimped the pastry shut and cooked them. OMG these were awesome!"

Submitted by:
Sandy G.
Date: 12/27/2011

4 star rating

"In a word - FANTASTIC! Will make again and again!"

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