Spinach and Feta Jalapeño Poppers

Nov 13

Spinach and Feta Jalapeño Poppers

24 each jalapeños

5 cloves garlic, grated

8oz feta cheese

4oz sharp white cheddar cheese, shredded

6oz 5% greek yogurt

1 large egg

10oz frozen spinach, defrosted and drained well

½ cup chopped fresh dill

½ cup chopped fresh parsley

6 each scallions, sliced

3 each cans crescent rolls (butter flake)

1 T kosher salt

½ t freshly ground black pepper

1 T white sesame seeds

Preheat your oven to 400 degrees convection, or 425 in a conventional oven.
To begin, cut each jalapeño in half, remove the seeds and white pith then set the peppers aside.
Next mix together the filling, in a bowl combine garlic, feta, cheddar, yogurt, egg, spinach, dill, parsley, scallions, salt, pepper and stir until well combined.
Use a spoon to fill each half of jalapeño with about two tablespoons of filling and make sure it's completely filled the inside corners of the pepper. Repeat until all jalapeños are filled.
Open a call of crescent rolls and lay the rectangle flat on a cutting board, cut in half lengthwise then cut in half lengthwise to make 4 quadrants. Cut each into 4 strips to get a total of 16 strips.
Pick up a pepper and wrap a strip of dough around starting at the bottom, and then another strip to get the top. Repeat the process until all peppers are wrapped. Sprinkle evenly with sesame seeds.
Place jalapeños in rows on a parchment lined baking sheet about 3 inches apart as they will puff up in the oven.
Bake for 12-14 minutes, rotating halfway in between. Remove from the oven once golden brown and the filling is bubbling. Transfer to a cooling rack to prevent peppers from getting soggy on the bottom.
Serve warm and enjoy. These can be made in advance, baked off and reheated for several minutes in an oven as well.