We were having some friends over to watch the Cowboy game on Sunday, so I wanted to throw together a quick appetizer. I came across this recipe over at Pepperidge Farm Puff Pastry Recipes. I figured these would go well with the Rotel dip I was already making. I served them with some Ranch dip, and some spicy wing sauce sour cream. They were good!
1 sheet puff pastry, thawed
1/2 block cream cheese (4 oz)
1/2 cup finely shredded cheddar jack cheese
1/2 tsp cumin
3 cloves roasted garlic, mashed
4 strips bacon, cooked and crumbled
6 jalapeno peppers, cut in half lengthwise, membrane and seeds removed
Preheat oven to 400 degrees. Line a baking sheet with foil.
Roll out the puff pastry to a 9x12 rectangle. Cut into 12 equal squares. Prepare the filling by mixing all ingredients together in a bowl. Stuff each jalapeno half with filling and place filling side down diagonally across puff pastry square. Roll pastry around jalapeno and pinch the seams together. Place the jalapenos seam side down on baking sheet. Spray with cooking spray and bake for 20 minutes, or until golden brown.
Serve with your favorite jalapeno popper dipping sauces. Sour cream and wing sauce mixed together is really good with these. Ranch is another great dip for these. Enjoy!
Linked up at: Tailgating Time at The Tiny Skillet
We also took our kids to the park to visit Santa. Aren't they just so cute! I love my girls so much!!!