Let’s just get this out there…I don’t care about football. I really don’t. But, there’s food to be made and people to feed, so alas, we better get things started.
These jalapeño-stuffed olive poppers are so easy, you’ll thank me in the early Monday morning hours when all you do is wake up with a belly full of puff pastry, yet crave more.
If you are hosting folks on Sunday, or agreed to take a dish to a party, might I suggest these if you are as apathetic about the game as I am?
You do have puff pastry in the freezer, right? Food staple 101: must have puff pastry on-hand, always.
I made these on New Year’s Eve. I was so over food at that point, but a) needed to get rid of some excess food going on in the fridge and freezer, and b) what human in the world doesn’t love to ring in the new year with puff pastry? Tell me!
I had a jar full of jalapeño-stuffed olives whose original intent was to be used for martinis or bloody marys throughout the holidays, but the other spirits just overshadowed my grandiose plans to make glorious cocktails every night. Opening a bottle of champagne is almost too damn easy sometimes.
I’m making these for Super Bowl, and of course the easiest soup in the world. I might even make some 7-layer dip, even though you all know I hate sour cream (unless used in cakes, of course) more than ANYTHING IN THE WORLD.
And speaking of cake…holy shit. You’d think that a weekend in Disneyland for the twins’ 7th birthday would suffice and be enough of a gift for the next 363 days, but if I hear one more “Ummm, mom, we never ever got a birthday cake,” then I’m just going to re-evaluated everything I’ve ever done as a mom. Ever. Ok, fine, I’ll bake them a cake. They love chocolate mint, but don’t want a chocolate mint ice cream cake from Baskin Robbins, which was going to be my escape route. The night they told me in exact detail what they want, guess what I came upon in my instagram feed? I love/hate Martha, for so many reasons.
Even though I don’t really have a preference for teams, that one guy was kind of a dick right? So we should root for Denver(?) solely because I watched, admittedly on E! (or was it Bravo?), Eric loves Jessie, and Eric is a total lovable douche schmuck. I think we might cheer for Denver anyway based on schmuckiness.
But look at what Heather Christo made here…just look. Oh my god gravy Marie. Not only do they look ridiculously amazing, she uses the word “Slutty” in the description, so you kind of have to want these. It’s 7am and I want these in my face right now. I guess just somehow change these to Denver colors?
So, here’s a simple little recipe you can whip up, just like I did at 7pm on New Year’s Eve. But you better double it because I put away 6 of these bad boys all on my own.
jalapeno-stuffed olive poppers
one box of pepperidge farms puff pastry (use both sheets)
1-2 jars of olives stuffed with jalapenos (about 36 olives)
1 tablespoon heavy cream
crumbled feta or blue cheese
Preheat oven to 425. Place one sheet of puff pastry on a work surface. Cut into 12 squares (3 rows by 4 columns). Place one olive in each square. Carefully wrap two opposite corners of the square over the olive. Then stretch the other opposite corners over the olive. Secure with a pinch. Place seam-side down on a silpat-lined cookie sheet. Beat egg and heavy cream together to make an egg wash. Brush egg wash over each “popper.” Sprinkle feta cheese over each popper. Place in oven and bake for about 15 minutes, or until golden brown on top. Repeat the same for next sheet of puff pastry.
* You can use any type of olive you’d like, such as blue cheese stuffed olives. Also, these would be fabulous with toasted sesame seeds sprinkled on top.