Introduction
Hey there, friend! Let me tell you, there are some foods that just scream “party time!” or “cozy night in!” louder than others. And for me, classic pigs in a blanket are right up there on that list. They’re nostalgic, comforting, and always disappear way too fast. But what if we took that beloved, easy-peasy concept and gave it a little kick? Like, a creamy, cheesy, spicy, absolutely-can’t-stop-eating-them kind of kick? That’s exactly what we’re doing today with these Jalapeno Popper Pigs in a Blanket! Seriously, get ready because this is about to become your new go-to appetizer, game day snack, or just-because-it’s-Tuesday treat.
This recipe is ridiculously simple, lightning-fast to put together, and trust me, everyone who tries them will be begging for the recipe. It’s the perfect blend of classic comfort and exciting flavor!
Why You’ll Love This Recipe
- Fast: We’re talking minimal prep time here, leaving you more time to enjoy the fun!
- Easy: If you can unroll dough and wrap a little sausage, you’ve got this covered. No fancy skills needed!
- Giftable: Okay, maybe not ‘giftable’ in the traditional sense, but definitely make-ahead and take-to-a-party-able! Your host will love you.
- Crowd-pleasing: Cream cheese? Cheddar? Jalapenos? Wrapped in dough with a mini hot dog? Yeah, this is a guaranteed hit with almost everyone (spice lovers, especially!).
Ingredients
Gather ’round, let’s talk about the stars of this show. You don’t need much, and everything is super easy to find at your local grocery store.
- 14 ounce bag Lil’ Smokies: These little guys are the perfect size for wrapping. Any brand you like works great!
- 2 cans Pillsbury Crescent Rounds: The magic wrapper! The rounds are perfect for this, but you could use crescent rolls too, just pinch seams together.
- 8 jalapenos, stem and seeds removed, cut into quarters: Ah, the kick! Remember to remove those seeds and the white membrane inside if you want less heat. Wearing gloves is a good idea here – don’t rub your eyes!
- 4 ounces cream cheese, softened: The creamy, dreamy base for our filling. Make sure it’s good and soft so it mixes easily.
- 2 cups sharp cheddar: For that classic cheesy flavor and gooey texture. Sharp adds a nice bite, but mild works too!
- ½ teaspoon Slap Ya Mama: This is my secret weapon for a little extra depth of flavor and subtle spice. If you don’t have it, a pinch of cayenne or paprika can work, or just skip it.
- ½ teaspoon garlic salt: Adds savory goodness without needing separate garlic powder and salt.
- ½ teaspoon black pepper: Freshly ground is always best, but pre-ground is totally fine!
How to Make It
Alright, aprons on! Let’s turn these simple ingredients into little bundles of joy. It’s easier than you think!
First things first, let’s get the oven ready. You want to preheat it to 375°F (190°C). While it’s heating up, grab a baking sheet and line it with parchment paper or a silicone baking mat. This makes cleanup a breeze, which is always a win in my book!
Next, let’s make that glorious filling. In a medium bowl, combine your softened cream cheese, the shredded sharp cheddar, that Slap Ya Mama (or your chosen substitute), the garlic salt, and the black pepper. Stir it all together until it’s nice and creamy and well combined. I like to use a fork or a spatula to really get everything incorporated.
Now for the dough! Carefully unroll those cans of crescent rounds. You’ll have several rounds of dough. Instead of using the whole round for one pig in a blanket (which would make them quite large), we’re going to cut each round into smaller pieces suitable for wrapping those cute Lil’ Smokies. Think about how much dough you need to cover a sausage – you might get 2 or 3 pieces from each round depending on how big you want your finished bites to be.
Time to assemble! Take one of your cut dough pieces. Place a Lil’ Smokie sausage near one edge. Spoon or dollop a small amount of your cheesy jalapeno filling onto the sausage. Then, place one of those jalapeno quarters on top of the filling. Don’t overfill them, or the filling might squeeze out during baking (though a little gooey cheese is never a bad thing!).
Now, wrap the dough around the sausage and fillings. Gently pinch the edges of the dough together to seal it up. This helps keep all that yummy filling inside while it bakes.
Once you’ve got your little bundles wrapped, place them seam-side down on your prepared baking sheet. This helps the seam stay closed while baking.
Pop that baking sheet into your preheated oven. Bake for about 12 to 15 minutes. You’ll know they’re ready when the crescent dough is golden brown and puffy. Keep an eye on them, as oven times can vary!
Let them cool for just a minute or two (that filling will be hot!) before serving. Watch them disappear!
Substitutions & Additions
One of the best things about a good recipe is how easy it is to make it your own! Here are some ideas for swapping things around or adding a little extra something:
- Different Sausage: Not a fan of Lil’ Smokies? Try cocktail-sized hot dogs, mini smoked sausages, or even cooked mini breakfast sausages for a breakfast-y twist!
- Cheese Swaps: Colby Jack, Monterey Jack, or a Mexican blend would all be delicious in place of or mixed with the cheddar.
- Less Spice: If jalapenos are too much heat, you could use roasted red peppers (pat them very dry!) or even just leave the pepper out entirely for a cheesy-only version.
- More Spice: For a real firecracker, leave a few seeds in the jalapeno pieces, or add a pinch of cayenne pepper to the cheese mixture.
- Bacon Fun: Everything’s better with bacon, right? Crumble some cooked bacon bits into the cheese mixture!
- Herb It Up: A little finely chopped chives or parsley stirred into the cream cheese would add a nice fresh element.
- Dipping Sauces: Serve them with ranch, sriracha mayo, honey mustard, or your favorite dipping sauce!
Tips for Success
Even though this recipe is super easy, a few little tips can ensure they turn out perfectly every time:
- Soften that Cream Cheese: Seriously, make sure it’s properly softened. Cold cream cheese is a nightmare to mix smoothly. Let it sit on the counter for an hour or two, or gently microwave it for a few seconds.
- Don’t Overfill: A little filling goes a long way. Too much and it will ooze out everywhere during baking (which is messy, even if still tasty!).
- Seal the Deal: Take a moment to really pinch those dough edges closed. This is key to keeping the filling contained.
- Seam-Side Down: Always place them on the baking sheet with the seam on the bottom. Gravity helps keep it sealed!
- Prep Ahead: You can assemble these little guys ahead of time! Prepare them and place them on the baking sheet, then cover and refrigerate for a few hours before baking. You might need to add a minute or two to the baking time if baking from cold.
How to Store It
Okay, if you miraculously have any of these left over (a rare event!), here’s how to store them.
Let them cool completely. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, I recommend popping them back in a toaster oven or regular oven at around 350°F (175°C) for about 5-10 minutes until heated through and crispy again. Microwaving works in a pinch, but they can get a little soft.
FAQs
Got questions? I’ve got answers!
Can I make these ahead of time?
Absolutely! Assemble them on the baking sheet, cover tightly with plastic wrap, and refrigerate for up to 4-6 hours before baking. They might just need an extra minute or two in the oven.
Are these very spicy?
The spice level depends on the jalapenos! Removing all the seeds and membrane (the white pith inside) will make them milder. If you’re sensitive to heat, you can use fewer jalapenos or even substitute with milder peppers like diced pickled sport peppers (pat them dry).
What kind of mini sausages work best?
Lil’ Smokies are classic, but any small, pre-cooked sausage will work well. Cocktail hot dogs, kielbasa bits, or even vegetarian sausages can be used.
What should I serve them with?
They are delicious on their own, but they’re also great with dipping sauces like ranch, sriracha mayo, honey mustard, or even just ketchup and mustard like classic pigs in a blanket!
Jalapeno Popper Pigs in a Blanket
Equipment
- Oven
- Baking Sheet
- Parchment paper or silicone baking mat
- Medium bowl
- Fork or spatula
Ingredients
Hauptzutaten
- 14 ounce Lil’ Smokies bag
- 2 can Pillsbury Crescent Rounds
- 8 Jalapenos stem and seeds removed, cut into quarters
- 4 ounce Cream cheese softened
- 2 cup Sharp cheddar shredded
- 0.5 teaspoon Slap Ya Mama or pinch of cayenne or paprika
- 0.5 teaspoon Garlic salt
- 0.5 teaspoon Black pepper
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a medium bowl, combine softened cream cheese, shredded sharp cheddar, Slap Ya Mama (or substitute), garlic salt, and black pepper. Stir until creamy and well combined.
- Carefully unroll the cans of crescent rounds. Cut each round into smaller pieces suitable for wrapping the sausages (get 2 or 3 pieces from each round).
- Take one piece of dough. Place a Lil' Smokie sausage near one edge. Spoon a small amount of the cheesy jalapeno filling onto the sausage. Place a jalapeno quarter on top of the filling.
- Wrap the dough around the sausage and fillings. Gently pinch the edges of the dough together to seal it up.
- Place the wrapped bundles seam-side down on the prepared baking sheet.
- Bake for about 12 to 15 minutes, until the crescent dough is golden brown and puffy.
- Let them cool for just a minute or two before serving.
Notes
- Ensure cream cheese is properly softened for easy mixing.
- Don't overfill the dough, or filling may squeeze out.
- Pinch dough edges firmly to seal.
- Always place wrapped items seam-side down on the baking sheet.
- Can be assembled ahead of time (up to 4-6 hours), covered, and refrigerated. Baking time may increase by a minute or two. Storage:
- Store cooled leftovers in an airtight container in the refrigerator for 3-4 days.
- To reheat, use a toaster oven or regular oven at 350°F (175°C) for 5-10 minutes until heated through and crispy. Microwaving is not recommended as it can make them soft.