H3art of the Home

Flakey, cheesy, and perfectly spiced, these wrapped poppers are a crowd pleaser!

Ingredients

For the Filling:

• 12 medium/large jalapeños, tops and cores removed
• 136g cream cheese, softened
• 48g sour cream
• 90g shredded cheddar cheese
• 4g chopped garlic
• 1.5g Worcestershire sauce
• Sprinkle of smoked paprika My favorite smoked paprika
• Crumbled cooked bacon (optional, measure with your heart)

For Assembly:

• Homemade croissant dough (prepared through the lamination process, ready to shape) Get my croissant recipe HERE!
• 1 egg + 1 tablespoon water (for egg wash)

Instructions

Prep the Jalapeños:

1. Remove tops and cores from 12 jalapeños
2. For a milder heat, remove seeds and white membranes

Make the Filling:

1. In a bowl, mix together cream cheese, sour cream, shredded cheddar cheese, chopped garlic, Worcestershire sauce, and smoked paprika
2. Add crumbled bacon if using
3. Stuff each jalapeño with the cheese mixture. Be sure to wipe any excess off the top so the filling is even with the trimmed top

Wrap and Bake:

1. Roll out your prepared croissant dough to a 10” x 12” rectangle and cut into strips about 1″ wide Get the croissant recipe HERE!!
2. For each stuffed jalapeño: First, take a piece of dough and form it into a U-shape around the cut top of the jalapeño. Push the edges of the dough into the center of the cut opening until they stick together, creating a seal to prevent cheese from leaking out
3. Once the top is sealed, wrap the remaining dough strip around the rest of the jalapeño, overlapping a bit of the edge over the last layer
4. Place wrapped poppers on a parchment-lined baking sheet and cover Get my favorite pan HERE Plastic Lids for half sheet pan
5. Let proof for 8 hours or until the dough is puffy
6. After proofing, preheat oven to 400°F
7. Brush proofed poppers with egg wash (1 egg mixed with 1 tablespoon water)
8. Bake for 20-25 minutes until golden brown
9. Remove from oven and allow to cool down before serving

Chef’s Notes:

• Let them cool slightly before diving in, your mouth will thank you!
• The bacon is optional but highly recommended, add as much as your heart desires. I did 20g.
• Highly recommend wearing gloves while cutting, filling and wrapping the jalapeños

Get the printable recipe below

As an Amazon Associate, I earn from qualifying purchases when you shop through my links at no extra cost to you. I only recommend items I’ve personally tried and genuinely recommend to friends and family. Your support helps me create more content like this!