Jalapeno Popper Pigs in a Blanket

Jalapeno Popper Pigs in a Blanket ~ smoked cocktail sausages wrapped in warm, flaky, golden crest dough, filled with 2 kinds of cheese, spicy jalapenos and crispy bacon.

Appetizers & Beverages | January 28, 2018 | By

Jalapeno Popper Pigs in a Blanket ~ mini smoked cocktail sausages wrapped in warm, flaky, golden crest dough filled with two kinds of cheese + spicy jalapenos and crispy bacon.

I actually do kind of enjoy the football part of the Super Bowl even though our home team wasn’t even close to being there, but let’s face it, the commercials and the food come in 1st and 2nd in my book ~ and not necessarily in that order.

Football food is pretty much the best food around, especially on Super Bowl Sunday, which gives us license to eat all sorts of food we try to stay away from the rest of the year. 

On Super Bowl, home cooks become as competitive as the players on the field with first string recipes like Chorizo Queso Dip or Sausage Wonton Cups and Jalapeno Popper Pigs in a Blanket ~ mini smoked sausages wrapped in crescent dough and filled with two kinds of cheese, jalapenos and bacon then baked until lightly golden and flaky.  They’re a combination of the classic Pigs in a Blanket and Jalapeno Poppers, but better. So much better. . .

Jalapeno Popper Pigs in a Blanket ~ smoked cocktail sausages wrapped in warm, flaky, golden crest dough, filled with 2 kinds of cheese, spicy jalapenos and crispy bacon.

Whether you’re going to a Super Bowl party, hosting one or just watching the game at home with your own tribe, you’ll need to make some food and this is not ~ repeat not ~ the day to phone it in. 

That doesn’t mean spending a fortune ~ these Jalapeno Popper Pigs in a Blanket cost just pennies per, are can’t-stop-yourself good and have been tested, approved and devoured by my family. They also happen to go really with well with Grapefruit Margaritas in case you’re interested.

I made this recipe with both fresh and pickled jalapenos in the jar and found the pickled ones work much better. They take the guesswork out of the spice level of the pepper and the little bit of liquid from them adds even more flavor to the Jalapeno Popper Pigs in a Blanket.  

Jalapeno Popper Pigs in a Blanket ~ smoked cocktail sausages wrapped in warm, flaky, golden crest dough, filled with 2 kinds of cheese, spicy jalapenos and crispy bacon.

Jalapeno Popper Pigs in a Blanket Ingredients:

  • 1 package Crescent dough sheet **
  • 14 ounce package Lit’l Smokies cocktail sausages
  • 1/4 cup jalapeno (from the jar) drained and finely chopped (or more to taste)
  • 4 ounces cream cheese room temp
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup bacon bits (or 3 slices of bacon cooked until crisp and crumbled)
  • 1 egg + 2 tablespoons water + egg wash
  • 2 tablespoons coarse salt
  • Parchment paper (optional but makes cleanup easier).

** If your grocery store doesn’t carry crescent dough in sheets, the dinner rolls work fine, just pinch the perforations closed.

Instructions:

Preheat the oven to 375° then line a baking sheet with parchment paper.

Bring the cream cheese to room temperature then drain and finely chop the jalapenos.

Unroll the crescent dough and carefully spread the cream cheese over the dough covering the entire surface. Scatter the shredded cheese over the top then add the jalapeno and bacon bits.

Jalapeno Popper Pigs in a Blanket ~ smoked cocktail sausages wrapped in warm, flaky, golden crest dough, filled with 2 kinds of cheese, spicy jalapenos and crispy bacon.

Slice the dough (I used a pizza cutter) into about 1″ strips then cut those strips into thirds.

Working one at a time, add one sausage link to the cut strip and roll, pressing to seal them. Transfer the Jalapeno Popper Pigs in a Blanket to the baking sheet seam side down and continue until they’re all rolled.

Jalapeno Popper Pigs in a Blanket ~ smoked cocktail sausages wrapped in warm, flaky, golden crest dough, filled with 2 kinds of cheese, spicy jalapenos and crispy bacon.Prepare the egg wash by whisking the egg and water together. Lightly brush the top and sides of each one then sprinkle with a little coarse salt over the top. Bake 10-13 minutes or until golden brown and serve warm.

Jalapeno Popper Pigs in a Blanket ~ smoked cocktail sausages wrapped in warm, flaky, golden crest dough, filled with 2 kinds of cheese, spicy jalapenos and crispy bacon.Enjoy!

If you make this recipe, leave me a comment~ I’d love to hear from you because silence isn’t always golden ~ especially if there’s a toddler around ~ then silence can be suspicious.

While you’re at it LIKE ME on FACEBOOK, FOLLOW along on TWITTER, INSTAGRAM and PINTEREST and SUBSCRIBE ⇓ for all the latest. 

Jalapeno Popper Pigs in a Blanket ~ smoked cocktail sausages wrapped in warm, flaky, golden crest dough, filled with 2 kinds of cheese, spicy jalapenos and crispy bacon.

0 from 0 votes
Jalapeno Popper Pigs in a Blanket ~ smoked cocktail sausages wrapped in warm, flaky, golden crest dough, filled with 2 kinds of cheese, spicy jalapenos and crispy bacon.
Jalapeno Popper Pigs in a Blanket

Easy, cheesy, spicy appetizer. Simple to make; always a hit. 

Course: Appetizer
Cuisine: American
Servings: 4
Ingredients
  • 1 package Crescent dough sheet crescent rolls are fine, just seal the perforations
  • 14 ounce package mini smoked cocktail sausages
  • 1/4 cup jalapeno from the jar drained and finely chopped (or more to taste)
  • 4 ounces cream cheese room temp
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup bacon bits or 3 slices of bacon cooked until crisp and crumbled
  • 1 egg + 2 tablespoons water (egg wash)
  • 2 tablespoons coarse salt
  • Parchment paper optional but makes cleanup easier
Instructions
  1. Parchment paper (optional but makes cleanup easier)
  2. Preheat the oven to 375° then line a baking sheet with parchment paper.
  3. Bring the cream cheese to room temperature then drain and finely chop the jalapenos.
  4. Unroll the crescent dough then carefully spread the cream cheese over the dough covering the entire surface. Scatter the shredded cheese over the top of the dough then top with jalapeno and bacon bits.
  5. Slice the dough (I used a pizza cutter) into about 1″ strips then cut those strips into thirds.
  6. Working one at a time, add one smoky link to the cut strip and roll. Transfer the Jalapeno Popper Pigs in a Blanket to the baking sheet seam side down and continue until they’re all rolled.
  7. Prepare the egg wash by whisking the egg and water together. Lightly brush the top and sides of each one then sprinkle with a little coarse salt over the top. Bake 10-13 minutes or until golden brown and serve warm.

Comments

  1. Leave a Reply

    Mary
    January 30, 2018

    I absolutely love all the flavors going on in this recipe! Mini foods are so great for portion control, if you have control over how many you eat. Can’t say I have much control! Pinned. Making very soon. Have a great week, my friend.

    • Leave a Reply

      Bernie
      January 31, 2018

      Hi Mary – I’m with you on the flavor combo and lack of control when it comes to recipes like this!! Anyway, I hope you do get a chance to make them. I hope it’s a good rest of the week, friend 🙂

Leave a Comment

You can use these HTML tags:
<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>