These Twisted Jalapeño Poppers are so good, they will disappear quickly! I always make at least 2 batches for Game Day.
Ingredients
1 pound bacon
2 sheets frozen puff pastry, thawed according to package directions
1/2 (8 ounce) package cream cheese, softened
8 ounces Cheddar cheese, shredded
2 jalapenos – seeded, quartered, and sliced, or more to taste
1 large egg, beaten
Directions
Preheat the oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with parchment.
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Chop bacon when cool enough to handle.
Lightly flour a work surface, and roll out each pastry sheet until folds are smoothed out.
Place one pastry puff sheet on the prepared baking sheet. Spread cream cheese in a thin layer over pastry; sprinkle with 2/3 shredded Cheddar, half the bacon and half the jalapenos.
Place second sheet of pastry on top, aligning the edges. Using a sharp knife or pizza cutter, cut the assembled pastry in half lengthwise, then cut into 1.5-inch strips crosswise.
Brush pastry with beaten egg using a pastry brush. Twist each strip; touch up each twist with more egg wash as needed. Space twists out on the baking sheet; sprinkle with remaining Cheddar cheese, bacon, and jalapenos.
Bake in the preheated oven until puffed and golden brown, 12 to 15 minutes.
