Jalapeno Poppers in a Blanket

Jalapeno Poppers in a BlanketJalapeno Poppers in a Blanket from thelittlekitchen.net

Are you ready for the Super Bowl yet? I have a confession to make, we don’t really watch the game – sometimes the commercials and sometimes not even the commercials. But even if we’re not, I always make a TON of appetizers and fun game day food and that’s what we eat on Super Bowl Sunday.

Do you like jalapeno poppers? Quite frankly, these are the best jalapeno poppers I have ever had! The combination of the Pepperidge Farm Puff Pastry and the roasted garlic in the popper filling is what brings this appetizer over the top. My only regret? I forgot to take a picture of the inside of the popper so you can see it!

Jalapeno Poppers in a Blanket

First thing, put Puff Pastry sheets in the refrigerator to defrost for 40 minutes and turn on your oven so you can roast some garlic. Cut off the end of the garlic and wrap it in some foil with olive oil. Thirty minutes later, you have these little beauties. I didn’t use the whole thing for this recipe so I froze the rest for a recipe in the future.

Jalapeno Poppers in a Blanket from thelittlekitchen.netJalapeno Poppers in a Blanket

Clean and cut up your jalapenos and remove the seeds and ribs with a spoon – don’t you use your fingers and be careful, sometimes the juices go flying. It’s not fun to get them into your eyes. I have no idea how I know that.

Jalapeno Poppers in a Blanket

Isn’t the puff pastry beautiful? This is what it looks like after I unfolded it.

Jalapeno Poppers in a Blanket

Cut each sheet into 12 squares. I used kitchen shears to this, I’m sure you can use a pizza cutter too.

Jalapeno Poppers in a Blanket

Stuff the jalapenos with your cream cheese filling and put your jalapeno face down in the middle of your puff pastry (I have it face up to show you how much I stuffed into the jalapeno) – at an angle.

Jalapeno Poppers in a Blanket

Seal and pinch to close the jalapeno poppers.

Jalapeno Poppers in a Blanket

Brush the egg wash on them and add some cheese on top. Bake at 400 degrees for 20 minutes. Let them cool for a few minutes and you’re good to go.

Jalapeno Poppers in a Blanket

Curtis really enjoyed these and since I don’t eat bacon, I made half of them without…seriously this is going to be my go to jalapeno poppers recipe. And they microwave really well too. I put them on a plate lined with paper towels and started at 30 seconds – and adding additional 15 second intervals until they were ready.

Be sure to visit PuffPastry.com for more recipes, tips and how-videos and vis the Puffection™ tab on the Pepperidge Farm facebook page where you can share your own Puff Pastry recipes.

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Jalapeno Poppers in a Blanket Recipe

Yield: 24 poppers

Prep Time: 1 hour 10 minutes (includes idle time)

Cook Time: 20 minutes

Total Time: 1 hour 30 minutes


  • 1 egg

  • 1 Tablespoon water

  • all-purpose flour

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

  • 1 package (8 ounces) light cream cheese, softened

  • 3/4 cup finely shredded Cheddar and Monterey 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 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.

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.

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Jalapeno Poppers in a Blanket

Disclosure: This post is sponsored by Pepperidge Farm Puff Pastry. As always, opinions are always my own and I only work with brand I love.