Hot Pockets


4 medium size jalapenos (choose straight ones with stem on)
8 oz. light cream cheese, softened at room temperature
3/4 cup finely shredded sharp cheddar and/or monterrey jack cheese
4 cloves of roasted garlic (use more or less according to taste)
3 strips of bacon, cut into small pieces, fried and drained (store bought bits are fine too, I recommend Hormel real bacon bits)
1 can of crescent rolls


Preheat oven to 400 degrees. Fry up the bacon bits until crispy–discard oil and drain on paper towel. 

Put a small pot of water on to boil. For a quick blanch of your jalapeno halves.
 Split the jalapeno pepper lengthwise and core the seeds and membrane (be really careful not to touch the seeds and membrane too much, the oils will absorb into your skin and your hand will burn for several hours. So, use gloves or a spoon.

Blanch your peppers for 4-5 minutes in your boiling water.  Drain and rinse with cold water (to stop the cooking process) and pat dry.


In mixing bowl, combine the cream cheese, shredded cheese, roasted garlic, and bacon bits. Mix well–the roasted garlic should be soft and easy to work into the mixture.

  Stuff each half of the jalapenos with the mixture. Place your stuffed pepper onto the large end of your crescent triangle and roll up.

Leave enough space between each popper for them to puff up a little.

Bake on a baking sheet lined with foil for about 12 minutes or until golden brown.


Oh, by the way, to roast a whole garlic bulb, just cut off 1/4 to 1/2" off the top of the bulb, drizzle with olive oil, wrap in aluminum foil and roast in 400 degree oven around 30 minutes or until browned and caramelized.  When cool enough to handle, squeeze the golden goodness out of it's shell working from the bottom up. This can be made in advance. As a matter of fact, you can roast several bulbs at once and store your paste in an air tight container in the fridge. Delicious!


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