Jalapeño Popper Twists

In a skillet, cook the bacon until crispy. Remove from the pan, let cool, and then chop into small pieces.

Lay out the thawed puff pastry sheet on a parchment-lined baking sheet.

Spread the softened cream cheese in a thin, even layer over the entire sheet of puff pastry.

Arrange the sliced jalapeños over one half of the cream cheese-covered pastry.

Sprinkle the chopped bacon over the jalapeños.

Top the bacon and jalapeños with about half of the shredded cheddar cheese.

Fold the empty half of the puff pastry over the filled half and press down gently to seal.

Using a sharp knife, cut the folded pastry lengthwise into 1.5 to 2-inch wide strips.

Gently pick up each strip and twist it several times.

In a small bowl, beat the egg to create an egg wash. Brush the egg wash over the tops of the twists.

Sprinkle the remaining shredded cheddar cheese over the twists.

Bake at 400°F (200°C) for 15-20 minutes, or until the pastry is golden brown and puffed.

Remove from the oven and let cool for a few minutes before serving.