The Ultimate Appetizer: Jalapeño Popper Pigs in a Blanket
The ultimate party appetizer is finally here & it’s a combination of two of my favorite classics: jalapeño popper pigs in a blanket!
When I say I am obsessed with this recipe, I mean… I am sitting here writing this post and looking at the pictures, planning on going to the grocery store to make another batch to eat for dinner. They’re that good.
They’re the perfect game day snack, party appetizer, spicy snack or movie night treat. The combination of spicy jalapeño, creamy melted cheese, tasty Hot Dog & buttery crescent roll dough makes this a major crown pleaser.
However many you plan on making for your next party, double the batch. Trust me.
How to Make Jalapeno Popper Pigs in a Blanket
This recipe is super simple. If you’ve ever made pigs in a blanket, you know it’s all about the roll up. There isn’t any major measuring or cooking involved. Once the wrapped poppers are assembled, you just bake them in the oven.
This makes it really easy to pre-assemble them for a party. You can make them ahead of time & bake them in batches to serve hot. But they’re honestly still really tasty even after they’ve cooled down.
If you’re dairy free, opt for a vegan cream cheese & cheddar cheese. If you don’t eat meat, you can substitute the lil smokies cocktail sausages for a vegetarian version. And if you’re gluten free, use GF puff pastry dough!
Ingredients
- 15 fresh jalapeños
- 1 12 oz. package of Litl Smokies Smoked Sausage (about 30 per container)
- 1 8 oz. Block of cream cheese
- 4 oz. Shredded cheddar cheese (about half of an 8 oz. Bag)
- 1 tbs. Garlic powder
- 1. Tbs. Onion powder
- 2 8oz. Packages of crescent rolls
- Kosher Salt
- 4 tbs. Melted butter or cooking spray (optional)
Directions
Start by preheating your oven to 375 F. If you’re using a GF alternative to crescent rolls, default to the instructions on the package.
Prep your jalapeño peppers by chopping off the stems & slicing them in half. Use a spoon to scraped out the seeds.
In a small bowl, combine your cream cheese, cheddar cheese, garlic powder & onion powder. It helps if the cream cheese is softened a bit. But if it’s not, you can use an electric or hand held mixer to get the job done faster.
Fill the jalapeño halves with the cream cheese mixture. Then, place a smoked sausage in the jalapeño boat. I like to push it down a little to keep it from falling off.
Open up your crescent dough & roll the dough out. I use a pizza cutter (but you can also use a knife) to cut each triangle in half. You’re basically just doubling the number of crescent rolls by making them smaller.
Wrap the jalapeños in a piece of crescent dough. Then, place on a baking sheet. I like to line a baking sheet with parchment paper, but you can also use a little nonstick cooking spray.
Before baking, I like to brush the tops with a little butter & sprinkle with kosher salt. But you can skip this step or use an egg wash. Everything but the bagel seasoning and sesame seeds are also great sprinkled on top!
Bake for 13-15 minutes & check to make sure they’re golden brown. I like mine extra crispy, so I’ll add a couple extra minutes.
Serve warm! I don’t think they need any dipping sauce, but I have friends that like using a little ranch dressing or French onion dip with them! These are going to be your new favorite appetizer recipe!
Jalapeno Popper Pigs in a Blanket
Ingredients
- 15 jalapeño peppers
- 12 Oz LITL SMOKIES SMOKED SAUSAGE
- 8 Oz cream cheese
- 4 Oz shredded cheddar cheese
- 1 Tbs garlic powder
- 1 Tbs onion powder
- 2 Packages crescent rolls
- 4 Oz Butter
- kosher salt
Instructions
- PREHEAT THE OVEN TO 375F.
- CHOP THE STEMS OFF OF THE JALAPEÑOS & SLICE THEM IN HALF. CLEAN THE SEEDS OUT WITH A SPOON.
- COMBINE CREAM CHEESE, CHEDDAR CHEESE, GARLIC POWDER & ONION POWDER IN A BOWL.
- USING A SPOON, SCOOP A DOLLOP OF CREAM CHEESE MIXTURE INTO EACH OF THE JALAPEÑO HALVES & SPREAD IT OUT EVENLY.
- PLACE A COCKTAIL SAUSAGE ON TOP OF EACH JALAPEÑO HALF, USING THE CREAM CHEESE AS A BASE.
- UNWRAP THE CRESCENT DOUGH & SLICE EACH TRIANGLE IN HALF. ROLL THE POPPERS IN A SMALL TRIANGLE OF DOUGH & PLACE ON A PARCHMENT PAPER LINED BAKING SHEET.
- BRUSH WITH A LITTLE MELTED BUTTER & SPRINKLE WITH KOSHER SALT.
- BAKE FOR ABOUT 15 MINUTES OR UNTIL GOLDEN BROWN.