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 sausages wrapped in warm, flaky, golden crescent dough filled with two kinds of cheese, spicy jalapenos and crispy bacon bits. 

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. . .

Looking for the ultimate party appetizer?

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.

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

You don’t need to spend much. 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 have made this recipe with both fresh and pickled jalapenos in the jar and found the pickled ones work better. They take the guesswork out of the spice level and the little bit of liquid from them adds extra flavor.

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:

  • Crescent dough sheet **
  • Lit’l Smokies cocktail sausages
  • jalapeno (from the jar)
  • cream cheese
  • shredded cheddar cheese
  • bacon bits (or 3 slices of bacon cooked until crisp and crumbled)
  • egg
  • coarse salt
  • Parchment paper (optional for easier cleanup)

My grocery store doesn’t carry crescent sheets!

** If your grocery store doesn’t carry crescent dough in sheets, use crescent dinner rolls and 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 entire dough surface. Scatter the shredded cheese on top then add the jalapeno and bacon.

step by step photo grid showing how to make the poppers

Slice the dough (a pizza cutter works well) 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 popper to the baking sheet seam side down. Continue until they’re all rolled.

wrapped pigs in a blanket on a baking sheet before baking

Just before baking . . .

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.

pile of pigs in a blanket dotted with coarse saltEnjoy!

If you make this Jalapeno Popper recipe, leave me a comment or star rating ~ I love hearing from you!

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jalapeno poppers pigs in a blanket ~ golden crescent dough wrapped around mini smoked sausage flavored with cheese, bacon bits and jalapeno.

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. 
PIN for later!
Print Recipe
CourseAppetizer
CuisineAmerican
Servings4

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

  • Parchment paper (optional but makes cleanup easier)
  • 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 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.
  • 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 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.
  • 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.

Video

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 🙂

  2. Leave a Reply

    Valerie
    December 18, 2018

    May I ask, are you starting from the short or long edge of the crescent dough when cutting the initial strips? And, about how many appetizers does this recipe yield? These sound delicious!

    • Leave a Reply

      Bernie
      January 31, 2019

      Hi Valerie – thanks for reaching out. I cut the long length initially. The recipe will yield approximately 36 poppers in total. They’re one of my favorites. I hope you enjoy them 🙂

  3. Leave a Reply

    Janiece
    January 28, 2019

    I am with Valerie. I love the idea of this recipe but you made a video and yet STILL did not give any hints as to how to cut the strips. All you have to do it tell the dimension of the dough! Good recipe but horrible instructions.

    • Leave a Reply

      Bernie
      January 31, 2019

      Good morning Janiece – thanks for reaching out. I’ll update the recipe with more detailed instructions because it should definitely be plain and easy to follow. I appreciate you taking time to point it out.

  4. Leave a Reply

    Tracey
    April 24, 2019

    Can I use puff pastry sheets instead?

    • Leave a Reply

      Bernie
      April 26, 2019

      Tracey that’s a really good question. I’ve never tried it with puff pastry, but I think it would work well. If you make it I’d love to know how yours turned out. I have puff pastry in my freezer. I’m going to try it myself soon.

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