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This was a huge hit in my house. If you are looking for a make ahead appetizer for the 4th of July this is a good one to try. I didn’t really taste the bacon in there so you can leave that out if you wanted. I would also maybe cut each pepper in half to make smaller bites so they will last a little longer. I did make them ahead of time, stuffing them and then wrapping them with the pastry the day I baked them, but if you have fridge space you can have them on the baking sheets and bake as needed.

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Jalapeño Poppers in a Blanket
(Adapted from Carter Family Recipes)

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1 egg
1 tablespoon water
1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
1 package (8 ounces) light cream cheese, softened
¾ cup finely shredded Cheddar and Monterey Jack cheese blend
4 cloves roasted garlic, mashed
3 strips bacon, cooked and crumbled
12 medium Jalapeño peppers, cut in half lengthwise and seeded

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

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Unfold 1 pastry sheet on a lightly floured surface.

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Roll the pastry sheet into a 9-inch-by-12-inch rectangle.

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Cut into 12 (3-inch) squares. Repeat with the remaining pastry sheet.

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Stir the cream cheese, shredded cheese, garlic and bacon in a medium bowl.

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Spoon about 2 teaspoons cheese mixture into each pepper half.

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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.

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Brush the filled pastries with the egg mixture. Sprinkle with additional shredded cheese, if desired. Place the pastries onto 2 baking sheets.

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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.

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Ingredient Note: You can use store-bought roasted garlic or make your own. To make your own, cut ¼ 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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