Jalapeno Popper Pigs in a Blanket Recipe
If you love party snacks that pack a punch, the Jalapeno Popper Pigs in a Blanket Recipe is about to become your new go-to crowd-pleaser. Imagine everything you adore about classic jalapeño poppers—creamy, cheesy, spicy goodness—snuggled together with savory mini sausages and golden crescent dough. This appetizer is as easy to make as it is to devour, and every bite bursts with flavor and fun. Whether you’re hosting a game night or need a stellar potluck dish, these irresistible bites will disappear faster than you can say “pass the ranch!”
Ingredients You’ll Need
The magic of this Jalapeno Popper Pigs in a Blanket Recipe comes from a handful of simple, delicious ingredients. Each one plays a starring role in building the creamy, spicy, cheesy bite you’ll crave again and again.
- Crescent roll dough: Provides a buttery, flaky wrap that bakes up perfectly golden and holds everything together.
- Cocktail sausages (mini hot dogs): Offer a smoky, savory center for each bite—choose your favorite brand for best results.
- Cream cheese (softened): The rich, creamy base that gives each bite a melt-in-your-mouth texture.
- Shredded cheddar cheese: Adds sharp, gooey flavor that pairs beautifully with the jalapeño’s heat.
- Jalapeños (seeded and finely diced): Bring the pop of spice—remove seeds for mild heat, or leave some in for extra kick.
- Garlic powder: Just a hint boosts the savory notes and rounds out the filling’s flavor.
- Smoked paprika: Lends a subtle, smoky depth that brings the whole filling to life.
- Milk: Loosens the filling just enough to make it easily spreadable on the dough.
- Egg (beaten, for egg wash): Brushing with egg gives each pig in a blanket that bakery-style shine and helps the seeds stick.
- Sesame seeds or poppy seeds (optional): Sprinkle on top for a little crunch and extra visual appeal—totally optional, but fun!
- Ranch or spicy dipping sauce: The perfect cool or zesty sidekick for dunking these flavorful bites.
How to Make Jalapeno Popper Pigs in a Blanket Recipe
Step 1: Prep the Oven and Baking Sheet
Start by preheating your oven to 375°F (190°C). Line a baking sheet with parchment paper—this keeps the bottoms crisp and makes cleanup a breeze. Getting this set up first means you can pop your assembled bites straight into the oven with no fuss.
Step 2: Make the Creamy Jalapeño Filling
In a small bowl, combine the softened cream cheese, shredded cheddar, diced jalapeños, garlic powder, smoked paprika, and milk. Stir until smooth and evenly mixed. You want a spreadable, flavorful mixture that’s loaded with cheesy goodness and just enough spice.
Step 3: Prepare and Fill the Crescent Dough
Unroll your crescent dough and separate it into triangles. For the perfect size, cut each triangle into two or three smaller triangles, depending on your sausages. Smear about a teaspoon of the creamy jalapeño filling onto each piece—don’t overdo it, or the filling will ooze out as they bake!
Step 4: Roll Up the Sausages
Place a cocktail sausage at the wide end of each dough triangle. Roll it up tightly, tucking in the cheese mixture as you go. Arrange your rolled-up bites seam-side down on your prepared baking sheet so they keep their shape as they bake.
Step 5: Add the Finishing Touches
Brush the tops of each pig in a blanket with the beaten egg for that irresistible golden finish. If you’re feeling fancy, sprinkle with sesame or poppy seeds for extra texture and a touch of bakery flair.
Step 6: Bake Until Golden and Bubbly
Slide your tray into the oven and bake for 12 to 15 minutes, or until the dough is puffed and golden and the cheesy filling is bubbling a little at the edges. Keep an eye out—the aroma will let you know they’re ready!
Step 7: Serve Warm With Dipping Sauce
Let your Jalapeno Popper Pigs in a Blanket Recipe cool just for a minute or two, then serve warm with ranch or your favorite spicy dipping sauce. That’s it—time to watch them vanish!
How to Serve Jalapeno Popper Pigs in a Blanket Recipe
Garnishes
Right before serving, you can jazz up your platter by adding a sprinkle of chopped fresh cilantro or green onions. A final dusting of smoked paprika or a scattering of extra diced jalapeños adds a pop of color and hints at the bold flavors inside.
Side Dishes
This Jalapeno Popper Pigs in a Blanket Recipe pairs perfectly with crisp veggie sticks, tangy coleslaw, or a cool cucumber salad to balance out the spice. A simple chips and salsa spread also makes a fun, party-friendly setup.
Creative Ways to Present
Arrange your pigs in a blanket in a spiral or circle around a bowl of dipping sauce for a centerpiece-worthy appetizer tray. For a game day vibe, serve on a wooden board with little flags, or tuck each into a mini paper cup for easy grabbing at a buffet.
Make Ahead and Storage
Storing Leftovers
If you have any bites left (which is rare!), store them in an airtight container in the fridge for up to three days. They’ll stay soft and flavorful, ready for a quick snack or easy lunchbox treat.
Freezing
You can freeze assembled, unbaked Jalapeno Popper Pigs in a Blanket Recipe on a baking sheet, then transfer to a freezer bag once solid. Bake straight from frozen, adding just a few extra minutes to the baking time for a fresh-out-of-the-oven taste anytime.
Reheating
To revive leftover pigs in a blanket, reheat in a 350°F oven for about 8 minutes until warmed through and the dough crisps up again. Microwaving works in a pinch, but the oven keeps the pastry from getting soggy.
FAQs
Can I make this Jalapeno Popper Pigs in a Blanket Recipe ahead of time?
Absolutely! You can assemble everything up to a day ahead, cover the tray tightly, and refrigerate until you’re ready to bake. Just add a minute or two to the baking time if they’re going into the oven cold.
How spicy is this recipe?
The heat level is totally customizable. Removing the jalapeño seeds keeps things mild, but if you crave extra spice, leave some in or add a pinch of cayenne to the filling. You’re in control of the kick!
What dipping sauces go best with these pigs in a blanket?
Ranch is the classic, cooling choice, but spicy chipotle mayo, honey mustard, or even a tangy barbecue sauce are all fantastic with the creamy, cheesy filling. Set out a few options for a dipping party!
Can I use other types of cheese?
Definitely! Pepper jack adds some extra heat, or try mozzarella for a milder, gooey bite. A touch of parmesan on top is also delicious. Mix and match to make the Jalapeno Popper Pigs in a Blanket Recipe your own.
Are these suitable for kids?
Yes, especially if you use mild jalapeños (without seeds) or even swap in bell peppers for a completely mild version. Kids love the cheesy sausage combo, and you can always serve the spicy dipping sauce on the side.
Final Thoughts
There’s something special about sharing a tray of these Jalapeno Popper Pigs in a Blanket Recipe with friends and family—the crunch, the spice, the melty cheese, and the pure joy of finger food done right. Give this recipe a try, and get ready to watch everyone reach for seconds!
Print
Jalapeno Popper Pigs in a Blanket Recipe
- Total Time: 30 minutes
- Yield: 24 pieces 1x
- Diet: Non-Vegetarian
Description
These Jalapeno Popper Pigs in a Blanket are a deliciously cheesy and spicy appetizer perfect for parties and gatherings. Mini hot dogs are wrapped in crescent roll dough with a creamy jalapeño and cheddar filling, then baked to golden perfection. Served warm with ranch or your favorite dipping sauce, these bite-sized treats bring a flavorful kick that’s sure to please any crowd.
Ingredients
Filling
- 4 oz cream cheese, softened
- 1/2 cup shredded cheddar cheese
- 2 jalapeños, seeded and finely diced
- 1/4 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- 1 tablespoon milk
Assembly
- 1 (8 oz) can refrigerated crescent roll dough
- 24 cocktail sausages (mini hot dogs)
- 1 egg, beaten (for egg wash)
- 1 tablespoon sesame seeds or poppy seeds (optional)
Serving
- Ranch or spicy dipping sauce
Instructions
- Preheat and prepare baking sheet: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Make the cheese filling: In a small bowl, combine the softened cream cheese, shredded cheddar cheese, diced jalapeños, garlic powder, smoked paprika, and milk. Mix thoroughly until the mixture is smooth and creamy.
- Prepare crescent roll dough: Unroll the refrigerated crescent roll dough and cut each triangle into 2 to 3 smaller triangles, depending on the size of your cocktail sausages to ensure proper wrapping and bite size.
- Assemble pigs in a blanket: Spread approximately 1 teaspoon of the cream cheese mixture onto each small dough triangle. Place one cocktail sausage on top of the filling, then roll the dough tightly around the sausage starting from the wide end to the narrow end, making sure it’s securely wrapped.
- Arrange and apply egg wash: Place the wrapped sausages seam side down on the prepared baking sheet. Brush the tops gently with the beaten egg to help them brown beautifully. Sprinkle with sesame seeds or poppy seeds if desired for extra texture and flavor.
- Bake: Bake in the preheated oven for 12 to 15 minutes, or until the crescent dough is golden brown and the filling is bubbly.
- Serve warm: Remove from the oven and let cool slightly. Serve warm with ranch dressing or your preferred spicy dipping sauce for an extra kick.
Notes
- For increased heat, keep the jalapeño seeds in or add a pinch of cayenne pepper to the cream cheese mixture.
- You can prepare these ahead of time, assemble them, and refrigerate until ready to bake. Just add a few extra minutes to the baking time if baking straight from the fridge.
- If you prefer a milder flavor, reduce the jalapeños or omit the smoked paprika.
- Use gluten-free crescent roll dough to make this recipe gluten-free if needed.
- These appetizers are best served fresh but can be reheated in the oven to restore crispiness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 pieces
- Calories: 160
- Sugar: 2g
- Sodium: 390mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 25mg
