Jalapeño Popper Pigs in a Blanket (Printer-Friendly Version)
# What You'll Need:
→ For the Pigs in a Blanket
01 -
1 (14-ounce) bag Lil’ Smokies
02 -
2 cans Pillsbury Crescent Rounds, halved
03 -
8 jalapeños, stemmed, seeded, and quartered
04 -
4 ounces cream cheese, softened
05 -
2 cups sharp cheddar cheese, shredded
06 -
4 slices bacon, cooked and crumbled
07 -
½ teaspoon Slap Ya Mama seasoning
08 -
½ teaspoon garlic salt
09 -
½ teaspoon black pepper
# Let's Cook!:
01 -
Set your oven to 350°F (175°C).
02 -
Cut each crescent round in half to create 16 strips per can. Set aside.
03 -
In a medium bowl, beat the softened cream cheese until smooth and fluffy. Stir in shredded cheddar, crumbled bacon, and seasonings until well combined.
04 -
Slice each jalapeño into quarters (halve them lengthwise, then crosswise).
05 -
Fill each jalapeño piece with the cream cheese mixture. Place a Lil’ Smokie on top of the filling, then wrap with a strip of crescent dough.
06 -
Arrange the wrapped Lil’ Smokies on a baking sheet. Bake for 20 minutes, or until golden brown.
07 -
Remove from the oven and serve immediately.
# Cook's Notes:
01 -
For extra spice, leave some jalapeño seeds in the filling.
02 -
Use a piping bag to fill the jalapeños for easier assembly.
03 -
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer for best results.