There’s something about the combination of spicy-hot jalapeño peppers, cheddar cheese and cream cheese that I can’t get enough of. I don’t even care if jalapeño poppers are old news because according to me, they’re still the rage.

Of course I had to make a puff pastry version! “You love that stuff don’t you?” Mom asked when I tucked away yet another pack into the freezer. If I don’t have at least one handy then I get a little freaky.

These have cream cheese, sharp cheddar and two kind of jalapeños in them, fresh and pickled for a little briny bite. I also threw in some corn and a couple dashes of Cholula hot sauce because the jalapeños don’t make them hot enough. Totally kidding. I needed spicing up.

All that is combined together, spread over a sheet of puff pastry and rolled up like a cinnamon roll. After a 20-minute trip to the fridge you cut it into rolls and bake.

You can hold off on the baking for as long as a day or two if you want to make them ahead of time for a special occasion. You can freeze them too. They make the best appetizers, movie-watching or game day treats.

Easy Jalapeño Cream Cheese Puff Pastry Roll-ups

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Prep Time 20

Cook Time 20

Ingredients

1 tablespoon olive oil
1/4 cup diced red onion
1/4 cup diced fresh jalapeños seeds removed
1 clove garlic minced
salt and pepper
6 ounces cream cheese
2 tablespoons diced pickled jalapeños look for them in the Taco section
1 cup shredded sharp cheddar cheese
3/4 cup corn
a couple dashes of hot sauce I like Cholula
1 egg
1 sheet 9x9 puff pastry, thawed
1 green onion chopped, for garnish
sour cream for serving, optional

Instructions

In a small skillet or frying pan heat the oil over medium heat, add the onion, fresh jalapenos and garlic plus a sprinkle of salt and pepper. Cook 5 minutes, stirring often.
In a medium microwave safe bowl melt the cream cheese for 20 seconds, stir and microwave again 10 more seconds, you should be able to stir it with a spoon. If not melt it in 10 second increments until you can.
Add the cooked onion mixture, the pickled jalapenos, cheddar, corn and hot sauce. Stir to combine. Season with salt and pepper to taste.
Beat the egg in a small bowl with 1 tablespoon water.
On a floured work surface lay the puff pastry down and roll into a 10 x 12-inch rectangle. Brush all over with the egg.
Spoon the filling onto it and spread it out evenly leaving a 1-inch border on one of the long edges. Roll it up towards the border. Brush the edge with the egg wash and press to seal.
Refrigerate 20 minutes.
Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper or grease lightly.
Cut the roll into 1/2-inch wide slices and place on the baking sheet 1-inch apart. Bake 18 - 20 minutes until golden brown on the bottom and edges.
Serve hot or warm garnished with green onion and sour cream for dipping, if desired.