Jalapeno Popper Pigs in a Blanket – mini smoky links wrapped in crescent dough with two kinds of cheese, pickled jalapenos and crispy bacon bits baked until golden.
These Jalapeno Popper Pigs in a Blanket combine two wildly popular and incredibly delicious appetizers in one.
Mini smoky links wrapped in warm, golden crescent dough filled with two kinds of cheese, pickled jalapenos and crispy bacon bits.
They get an egg wash and a light sprinkle of salt or Everything Bagel seasoning and are then baked until golden with melty cheese inside.
Consider this your warning — you won’t be able to eat just
Jalapeno Popper Pigs in a Blanket are perfect for game day, New Years Eve parties . . . or anytime you get a taste for something spicy, cheesy and meaty.
There are never. Ever. leftovers. Make them and see for yourself.
TIPS AND FAQ:
- Gather, chop and prep all ingredients except the dough. Keep dough refrigerated until ready to use. Warm dough it’s harder to work with.
- Bring cream cheese to room temp so it spreads easier.
- Soften cream cheese on the counter OR in the microwave (without the foil wrapper) for 5-10 seconds.
- If you can’t find crescent sheets, use refrigerated crescent dinner rolls instead and pinch the perforations closed sealing well.
- You can also use puff pastry if you can’t find crescent sheets.
- To make ahead, prepare up the point of rolling (NO egg wash) then freeze on a parchment paper lined baking sheet. Once frozen, transfer to a ziplock bag and store in the freezer. When you’re ready to bake bring to room temp, brush with egg wash, sprinkle with salt and bake.
WHAT’S IN Jalapeno Popper Pigs in a Blanket?
- crescent dough sheet
- li’l smokies cocktail sausages
- pickled jalapenos (jar) plus some of the juice
- cream cheese
- shredded sharp cheddar cheese
- bacon bits (or 3 slices of bacon cooked until crisp and crumbled)
- egg (for egg wash)
- coarse salt OR Everything Bagel seasoning
- parchment paper
how to make jalapeno popper pigs in a blanket:
Preheat the oven to 375° then line a baking sheet with parchment paper and set aside.
Drain and dice the jalapenos.
Bring the cream cheese to room temperature then add 1 tablespoon of pickling liquid from the jalapenos and stir until well combined.
Unroll the crescent dough gently pressing any curled edges. Spread the cream cheese evenly over the top of the dough.
Sprinkle on the shredded cheese, jalapeno and bacon bits.
Using a sharp knife or pizza cutter cut the dough into about 1″ strips then cut those strips into quarters.
Add one sausage link to the cut strip and roll, pressing to seal then transfer to the baking sheet seam side down, continuing until they’re all rolled.
In a small bowl, whisk the egg and 1 tablespoon of water together then lightly brush the top and sides of each pig in a blanket.
Sprinkle the top with coarse salt OR Everything Bagel seasoning (not both).
Bake 10-13 minutes or until golden brown and serve warm.
LOOKING FOR MORE GAME DAY APPETIZERS?
Nothing makes a good party better like some great appetizers. Below are a few of my other favorites:
Chorizo Queso Dip – warm, velvety smooth Mexican cheese and chorizo dip with diced tomatoes, cilantro and a squeeze of lime juice.
Sausage Wonton Cups – crispy baked wonton cups filled with ground spicy sausage and gooey melted cheese.
Cowboy Queso – the ultimate in cheesy Mexican dips – loaded with chorizo, black beans, corn, tomatoes and cilantro.
Reuben Wontons – celebrate St. Patrick’s Day all year – deli corned beef, sauerkraut and melty cheese in a crispy wonton cup drizzled with thousand island dressing. The flavors of a classic Reuben sandwich in a bite-size appetizer ideal.
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If you tried this Jalapeno Popper recipe or any other on the blog then I’d love it if you’d leave a star rating or comment!
Jalapeno Popper Pigs in a Blanket
- 1 package original Crescent dough sheet see body of post for substitutions
- 12 ounce package li'l smoky links all beef used
- 1/4 cup pickled jalapenos from the jar (plus 1 T pickling liquid)
- 4 ounces cream cheese room temp
- 1/2 cup sharp cheddar cheese shredded
- 1/4 cup packaged bacon bits or 3 slices of bacon cooked until crisp and crumbled
- 1 large egg + 1 T water for egg wash
- 2 tablespoons coarse salt OR Everything Bagel seasoning - not both
- Preheat the oven to 375° then line a baking sheet with parchment paper.
- Drain and finely chop the jalapenos.
- Bring the cream cheese to room temperature then add 1 tablespoon of pickling liquid from the jalapenos and stir until it's well blended.
- Unroll the crescent dough gently pressing any curled edges. Spread the cream cheese evenly over the top of the dough.
- Sprinkle the shredded cheese, chopped jalapeno and bacon bits over the cream cheese.
- Slice the dough (a pizza cutter works well) into about 1″ strips then cut those strips into quarters.
- Add one sausage link to the cut strip and roll, pressing to seal then transfer to the baking sheet seam side down, continuing until they’re all rolled.
- In a small bowl, whisk the egg and 1 tablespoon of water together then lightly brush the top and sides of each pig in a blanket. Sprinkle the top with coarse salt OR Everything Bagel seasoning - not both.
- Bake 10-13 minutes or until golden brown then serve warm.
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.
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 🙂
Brennen Davidson says
Excited to try this recipe for a Christmas Gathering!
Hi Brennen – this is one of my family’s favorites. When I put the plate out, it’s pretty much every man for himself lol. I’m glad you’re making it – I hope you like it as much as we do!
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!
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 🙂
So dying to try this recipe. Can I use refrigerated pie dough in place of the crescent?
Hi Marla – I haven’t tried this recipe using refrigerated pie dough but I feel like it would act the same as the crescent and would turn out well. If you try, let me know how it turns out please 🙂
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.
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.
These were absolutely delicious. Made without bacon and still so good. Thanks for the fabulous recipe, it’s now a family favorite!
Hi Carrie – thank you so much! I love reading this – it’s actually one of MY family’s favorites too! I literally can’t make enough of them lol
Can I use puff pastry sheets instead?
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.
karen m bratton says
Can you make ahead and reheat? If so should I freeze or just refrigerate then reheat?
Hi Karen – I don’t think these poppers would refrigerate or freeze well – though I’ve never tried it. To save time if you’re having a party, you can definitely make them ahead of time (without baking) and store them in the refrigerator. Then just before you want to eat, bake. They’re best right out of the oven. Thanks for stopping by. Enjoy the day 🙂
These look delish! And I’m so excited to try for our Christmas Day app luncheon! I’m going to prep one day ahead and bake right before serving. I could only find crescent roll dough, so what would be your measurements when cutting? I saw the post to start lengthwise, but it’d be helpful to know exactly how many cuts you make in length & width, especially for this kitchen challenged mama! 😉 Thanks for a fantastic recipe!
Thanks so much Summer! Crescent roll dough will work well too – just piece it together so you have one rectangular before you slice – 6 slices in the longer direction; 5 in the shorter direction for 30 total. I hope your group enjoys it as much as we do!
Hi! Did it work to prepare and bake right before?
Thanks for the follow up Amber. I haven’t had a chance to try prepping ahead of time and baking right before . Summer – if you tried it, I’d be interested in hearing the results 🙂
The lack of directions regarding number of servings and size was very frustrating and is the reason for only 3 stars. Otherwise it was very good, but next time I would leave out the salt because it has plenty salt without it. I found a jar of pickled and diced jalapeños in Walmart which was very helpful.
Hi Deanna – it’s never fun when a recipe is frustrating – I’m so sorry. Glad you enjoyed the end result though – Bernie.
sheri zeman says
These are delish! Definitely freeze-able. I flash froze them on a small cookie sheet and then stored in baggies. Brought to room temp and brushed with egg whites then baked as directed. Will be making these often 🙂 thank you for such a great recipe!
Hi Sheri – okay this tip is GENIUS! I finally had a chance to try flash-freezing them (never thought of it before!) and wow – game.changer! Thank YOU for such a great tip – I’ll be updating the post to include your tip. So glad you enjoyed the recipe as much as we do – I appreciate you reaching out. – Bernie