Jalapeño Puff Pastry Potato Poppers #5FIX

5-Ingredient Fix Contest Entry! A step above the ordinary poppers! Beautiful peppers filled with creamy garlic and chive potatoes, wrapped with prosciutto and baked in a warm, flaky blanket of delicious, buttery pastry....your guests will swoon! (Don't tell them how easy they were to make, it'll be our secret! ;) )

• Ready In: 35 mins
• Serves: 4-6
• Yields: 16 poppers

Ingredients

• 8  large  fresh jalapenos
• 1 1⁄2 cups  prepared  Simply Potatoes Traditional Mashed Potatoes, 2-3 servings
• 2  tablespoons  philly chive and  cream cheese with garlic and herbs, very soft
• 4  slices prosciutto, paper-thin, cut each into 4 strips making 16 total
• 2  sheets puff pastry, thawed and chilled

Directions

1. Preheat oven to 400. Prepare mashed potatoes according to pouch directions and stir in cream cheese. Set aside.
2. While potatoes set up, slice jalapeños in half lengthwise, clean out seeds and membranes, and place onto parchment paper-lined baking sheet.
3. On floured surface, cut each sheet of pastry into four squares. Then cut each square in half corner-to-corner making 16 triangles. *I like to use my fluted-edge pastry wheel for this, but a pizza wheel works just fine, too.
4. Overfill each jalapeño half with potato mixture, and wrap each with a strip of prosciutto, place onto wide ends of pastry triangles and roll up towards pointed end. Place pointed end-down back onto lined baking sheet.
5. Bake in 400 degree oven for 12-15 minutes until golden.
6. *Before baking, you can brush outsides and top with an egg wash, but isn't necessary.
7. **Serve with warmed raspberry jam if desired for dunking.