Jalapeño Poppers in a Blanket
1 Tablespoon water
1 (17.3 ounce) package frozen puff pastry sheets, thawed
1 (8 ounce) package cream cheese, softened
3/4 cup Cheddar cheese, shredded
4 cloves garlic, minced
3 strips bacon, cooked and crumbled
12 medium jalapeños, cut in half lengthwise and seeded
Preheat oven to 400 degrees. Beat the egg and water in a small bowl and set aside.
Sprinkle flour on your work surface and unfold 1 pastry sheet. Roll it out until it is about 9x12. Cut into 12 (3 inch) squares. Repeat with the second pastry sheet.
Stir the cheeses, garlic, and bacon in a bowl. Spoon about 2 teaspoons of the cheese mixture into each pepper half.
Place the filled pepper, stuffed side down onto the pastry square at a diagonal. Fold the pastry over the pepper and press to seal. Line on a baking sheet. Brush the pastries with the egg mixture. Bake 20 minutes or until golden brown. Let the pastries cool 10 minutes on wire racks. Serve with ranch or sour cream.