Jalapeño Popper Pigs in a Blanket (Print version)
Smoky cocktail sausages wrapped with jalapeño cream cheese, cheddar, bacon, and flaky crescent dough.
# Ingredients:
For the filling
01 -
4 oz (115 g) cream cheese, softened
02 -
3/4 cup (85 g) shredded sharp cheddar cheese
03 -
4 slices cooked bacon, finely crumbled
04 -
2 fresh jalapeños, seeded and finely minced
05 -
1/2 teaspoon garlic powder
06 -
1/4 teaspoon onion powder
07 -
1/8 teaspoon black pepper
For the pigs in a blanket
08 -
1 can (8 oz / 226 g) refrigerated crescent roll dough
09 -
24 fully cooked cocktail sausages or little smokies, patted dry
10 -
1 large egg beaten with 1 teaspoon water
11 -
1 jalapeño, thinly sliced, for topping (optional)
12 -
Ranch, honey mustard, or barbecue sauce, for serving
# Instructions:
01 -
Preheat the oven to 375°F (190°C). Line a rimmed baking sheet with parchment paper.
02 -
In a bowl, stir the cream cheese, cheddar, bacon, minced jalapeños, garlic powder, onion powder, and black pepper until evenly combined.
03 -
Unroll the crescent dough and separate it into 8 triangles. Cut each triangle lengthwise into 3 narrow strips for 24 pieces.
04 -
Spread about 1/2 teaspoon filling on each dough strip. Place one cocktail sausage at the wide end and roll snugly. Set seam side down on the baking sheet.
05 -
Brush the tops lightly with egg wash. Add one thin jalapeño slice to each piece if using.
06 -
Bake for 13-16 minutes, until puffed and golden brown. Let rest on the pan for 5 minutes, then serve warm with dipping sauce.
# Good to know:
01 -
Makes 24 pieces, about 2 pieces per serving.
02 -
Best served warm while the dough is flaky and the cheese is soft.
03 -
Assemble up to 8 hours ahead and refrigerate before baking.