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Jalapeño Popper Pigs in a Blanket : Classic Comfort with a Fiery Kick

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Ingredients

Scale

  • 1 can (8 oz) refrigerated crescent roll dough (or thawed puff pastry, cut into 24 small rectangles)

  • 8 oz cream cheese, softened

  • 1 cup shredded cheddar cheese (or pepper jack for extra heat)

  • 2–3 fresh jalapeños, finely chopped (or ¼ cup pickled jalapeños)

  • 1 package (about 24) cocktail sausages or little smokies

  • 1 egg (for egg wash, optional)

  • Optional toppings: Everything bagel seasoning, garlic powder, sesame seeds, smoked paprika

Instructions

  • Preheat & Prep

    • Preheat oven to 375°F (190°C).

    • Line a baking sheet with parchment paper or use a silicone mat.

  • Make the Filling

    • In a medium bowl, combine cream cheese, shredded cheddar, and chopped jalapeños.

    • Mix until smooth and evenly combined.

  • Prepare the Dough

    • Unroll crescent dough. Cut each triangle in half lengthwise to create long, narrow strips.

  • Assemble the Rolls

    • Spread about 1 tsp of the cheese mixture on each dough strip, leaving a small border at the edges.

    • Place a cocktail sausage at the wider end of the strip.

    • Roll up toward the skinny point, tucking the dough snugly around the sausage. Place seam-side down on the baking sheet.

  • Egg Wash & Toppings (Optional)

    • Whisk the egg with a splash of water or milk. Brush over each roll for a golden finish.

    • Sprinkle optional toppings if desired.

  • Bake

    • Bake for 12–15 minutes, until dough is golden and puffed, and cheese is bubbling.

    • Optional: Let rest 5 minutes before serving to avoid molten cheese burns.

Nutrition

Find it online: https://thecomfortspoon.com/jalapeno-popper-pigs-in-a-blanket-classic-comfort-with-a-fiery-kick/