Ingredients
1–2 sheets frozen puff pastry, thawed
3 fresh jalapeño peppers, thinly sliced
6 oz cream cheese, softened
6 strips bacon, cooked and chopped
8 oz sharp cheddar cheese, grated
1 egg, beaten
Ranch dressing, for serving
Instructions
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Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper and lightly dust with flour.
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Place the thawed puff pastry on the prepared surface and gently roll it out to an even thickness.
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Spread the softened cream cheese evenly over half of the pastry.
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Top with jalapeño slices, chopped bacon, and half of the grated cheddar.
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Fold the other half of the pastry over the filling and press gently to seal.
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Cut into ½-inch strips and twist each strip several times.
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Arrange the twists on the baking sheet. Brush with beaten egg and sprinkle with remaining cheddar.
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Bake for 15–20 minutes, rotating the pan halfway through, until golden brown.
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Cool for 5–10 minutes before serving warm with ranch dressing.
Notes
- For best texture, serve these twists shortly after baking.
- Reheat leftovers in the oven at 350°F for 6–10 minutes to restore crispness.
- Adjust the spice level by removing jalapeño seeds or adding extra heat as desired.
- Prep Time: 10 min
- Cook Time: 20 min