Sowing for Harvest

Everything you want from stuffed jalapeños in a bite sized puff.
• 13.2 oz package Jus-Rol Puff Pastry
• 3-4 large jalapeños, seeded and diced (leave as much or as little of the white pith inside to control the heat )
• 1 block cream cheese, room temperature
• 3/4 cup shredded cheddar cheese (I highly recommend shredding it yourself)
• 4 slices crispy bacon or 4 oz of cold smoked salmon, diced
• 1/2 teaspoon each: salt, garlic powder & onion powder
Preheat oven to 375°. Combine all ingredients except puff pastry. Grease a nonstick mini-muffin pan. Unroll puff pastry, keeping the dough on the parchment paper it’s rolled with and cut into 24 even squares with a pizza cutter. Alternatively, you can use a 2 inch round biscuit cutter to cut circles. Place squares into the greased muffin cups, gently pressing the bottoms down, allowing the corners to overhang the top of the cup. Fill each cup with a heaping teaspoon of jalapeño mixture. Bake at 375° until pastry corners are puffed and thoroughly golden, about 20 minutes.  Allow to cool 5 minutes, remove to wire rack for 10 minutes, serve warm with ranch dip/dressing.