Hot and sweet jalapeño popper puff pastries w/ ranch

What you'll need:

• 4 slices bacon (chopped)

• 3-4 tbsp jalapeños ( more if you like it extra spicy) (Trader Joe's has them)

• 1/2 cup shredded sharp cheddar cheese

• a little less than 1/2 cup freshly shredded mozzarella cheese

• 1 package puff pastry

• 1 tub chive whipped cream cheese (7.5 oz)

• garlic powder+ salt & pepper ( season to your liking)

• 1 egg + a splash of water (for egg wash)

• your favorite ranch dressing

• fresh chives ( for garnish)

Directions:

1. In a mixing bowl, combine chive cream cheese, seasonings, bacon, hot and sweet jalalpenos, sharp cheddar and mozzarella. Mix until well combined.

2. Lighlty flour your work surface. Gently roll out the puff pastry with a rolling pin, just enough to flatten it slightly. (don't thin it out too much).

3. Cut the pastry into 6 even rectatangles. Lighlty score a smaller rectangle inside each piece, leaving about a 1/2 inch border around the edges. ( Don't cut all the way through, this helps the edges puff up while the center holds the filling)

4. Spoon a couple tbsps of the cream cheese mixture into the center of each square. Spread into an even layer with the back of your spoon.

5. Brush the outer edges of the pastry with the egg wash.

6. Bake at 400 for 18-20 minutes, or until puffed and golden brown.

7. Remove for the oven, drizzle with ranch, garnish with chives, and serve immedietly. ENJOY!

P.S. You'll have leftover filling , you can use it to make more with the second puff pastry, or save it for later in the week. The cream cheese mixture will last for about 4-5 days in the fridge.