Name: Jalapeno Popper Pigs in a Blanket
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Ingredients: 2 (8 ounce) cans Pillsbury Original Crescent Rolls; 14 to 16 ounces smoked sausage or Lit'l Smokies (, cut into 1-inch pieces if using larger sausage (see Note 1)); 8 ounces brick-style cream cheese (, softened to room temperature); 2 medium jalapenos (seeded and finely diced (see Note 2)); 4 ounces shredded sharp cheddar cheese ((1 cup)); 1 teaspoon hickory liquid smoke (, I use Colgin's (see Note 3)); 1 teaspoon Creole seasoning (, such as Tony Chachere's (see Note 4))

These Jalapeno Popper Pigs in a Blanket are a fun twist on the classic appetizer. Smoky sausage is wrapped in flaky crescent dough with a creamy, cheesy jalapeno filling that bakes up melty and golden. They come together quickly and are always a hit for game day or casual get-togethers.

Want to skip the heat? My classic Pigs in a Blanket are also a great addition to any appetizer spread.

Golden crescent roll-wrapped pigs in a blanket filled with melted cheddar, chopped jalapeño, and smoky cocktail sausages, arranged on a white rectangular serving platter.

Before You Start Cooking

Sausage. You can use any smoked sausage––links, ring-style, or individual cocktail sausages––for this recipe. If you’re using links or ring-style, cut them into 1-inch pieces. The sausage shown here is Conecuh Hickory Smoked Sausage, a specialty from Alabama. A local butcher who sells smoked meats is also a great place to find high-quality smoked sausage.
Cream Cheese. Use brick-style cream cheese and let it soften fully at room temperature before mixing the filling. Softened cream cheese blends smoothly with the cheddar and seasonings, making the filling easier to mix and portion.
Crescent Dough Temperature. Crescent dough is easiest to work with when it’s cold. If your kitchen is warm or the dough starts feeling sticky as you roll, pop it back in the refrigerator for a few minutes before continuing.

How to Make Jalapeno Popper Pigs in a Blanket

Overhead view of labeled ingredients for jalapeño popper pigs in a blanket: smoked sausage links, brick-style cream cheese, shredded cheddar, jalapeños, crescent roll tubes, liquid smoke, and Creole seasoning arranged on a beige countertop.

Step 1: Make the Cream Cheese Filling

In a medium mixing bowl, add the softened cream cheese with the following add-ins:

Sharp cheddar cheese. For the best texture, shred it yourself from a block. You can use yellow, white, or a combination of the two.
Creole Seasoning. Adds a little extra zip to the filling. Tony Chachere’s is a good, widely available option. If you’re using a homemade blend or a store-bought seasoning that’s lighter on salt, add a pinch or two of salt to the filling, to taste.
Jalapenos. Use medium-sized jalapenos, finely diced. Removing the seeds will give you a milder heat level. For even less heat, cut out the white ribs before dicing.
Liquid Smoke. Adds a subtle, backyard-grilled flavor. I use Colgin Hickory Liquid Smoke, which has a touch of vinegar and molasses for a light pop of acidity and sweetness. If you’re using a more concentrated liquid smoke, such as Wright’s, start with half the quantity and adjust to taste.

A glass mixing bowl with unblended filling ingredients for Jalapeño Popper Pigs in a Blanket, including diced jalapeños, brick-style cream cheese, shredded cheddar, and Creole seasoning arranged in separate piles. — Filling before mixing.

Mix everything together until the filling is smooth and evenly combined. You can do this by hand with a spoon or spatula (it should be easy to mix if your cream cheese was softened well enough), or use an electric hand mixer on low speed.

The prepared filling for Jalapeño Popper Pigs in a Blanket in a glass bowl, fully mixed into a creamy, spreadable consistency with visible bits of green jalapeño and orange cheddar. — Mixed filling.

Step 2: Roll the Pigs in a Blanket

Unroll the crescent dough and separate it along the perforated lines into triangles. If the dough doesn’t tear apart cleanly, don’t worry—just press it back together into a triangle as best you can.

Cut each triangle in half lengthwise to create two thinner pieces. (I like using a pizza cutter for this.) You’ll end up with 32 dough wedges.

Unrolled crescent dough triangles arranged on a sheet of parchment paper, ready to be filled and rolled for Jalapeño Popper Pigs in a Blanket. — Crescent dough cut into thin triangles.

Add a dollop of the cream cheese filling at the wide end of each piece of dough, then place the sausage on top.

Try not to overfill—you’ll only need about 1-½ to 2 rounded teaspoons of the cream cheese mixture per triangle. Overfilling can cause the cream cheese to bubble out in the oven.

Close-up of crescent roll dough triangle topped with a dollop of jalapeño cream cheese mixture and a piece of smoked sausage, ready to be rolled. — Filled and ready to roll.

Starting from the wide end, roll the dough up around the filling and sausage, like you would a regular crescent roll. Tuck the pointed end underneath once it’s rolled so everything stays neatly wrapped as they bake.

Make Ahead Note

If you want to get a head start while entertaining, you can assemble these Jalapeno Popper Pigs in a Blanket up to 2 hours in advance and refrigerate them right on the baking sheets. Cover them loosely with plastic wrap to keep the dough from drying out.

When you’re ready to bake, remove the plastic wrap and bake as directed. If they’re going into the oven fully chilled, the baking time will likely land toward the longer end of the range—closer to 14 to 15 minutes. Again, ovens vary, so use that timing as a guide and keep an eye on them as they bake.

Overhead view of 16 unbaked jalapeño popper pigs in a blanket arranged on a parchment-lined sheet pan, each wrapped in crescent dough and filled with smoked sausage and jalapeño cream cheese mixture. — Rolled and ready to bake.

Step 3: Bake

Arrange the rolled pigs in a blanket on parchment-lined half sheet pans, leaving a little space between each one. Bake in a preheated 375°F oven for 12 to 15 minutes, until the dough is golden brown and cooked through and the filling is hot and melty.

Ovens can vary, so keep an eye on them as they bake. You’re looking for evenly browned dough on top and bottoms that are set and golden, not pale.

Close-up of a baked jalapeño popper pig in a blanket on parchment paper, showing golden-brown crescent dough wrapped around smoked sausage and oozing jalapeño cream cheese filling.

Serving Jalapeno Popper Pigs in a Blanket

Let the pigs in a blanket rest for a minute or two before moving them to a serving platter. This gives the filling a chance to set slightly, making them easier to pick up and eat. They’re best served warm, when the dough is soft and flaky, and the cheese is still melty.

Since these bites are flavorful on their own, I don’t usually serve them with a dipping sauce. If you do want to offer one, a simple ranch dressing works well—the cool, tangy flavor balances the smoky sausage and helps temper the heat from the jalapenos and Creole seasoning.

Close-up of freshly baked jalapeño popper pigs in a blanket on a wooden platter, showing golden crescent roll dough wrapped around sausage, melted cheese, and bits of jalapeño.

Storage and Reheating

While the crescent roll dough in this recipe has the best texture the day it’s baked, leftovers can be refrigerated and reheated. Let them cool completely, then store them in an airtight container in the refrigerator for up to 3 days.

To reheat, place them back on a parchment-lined baking sheet. Warm them, uncovered, in a 350°F oven for about 8 to 10 minutes, until heated through and the crescent dough has re-crisped.

Overhead view of jalapeño popper pigs in a blanket served on a wooden platter and green football-themed paper plates, with shredded cheese and fresh jalapeños nearby on a beige surface.

More Easy Finger Food Appetizers

Craving more? Browse my full collections of Appetizer Recipes and Game Day Recipes!

Golden brown jalapeño popper pigs in a blanket arranged on a white rectangular platter, showing melted cheese, sliced sausage, and bits of green jalapeño peeking through the crescent roll dough.

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Jalapeno Popper Pigs in a Blanket

by Amanda Biddle

These Jalapeno Popper Pigs in a Blanket combine smoky sausage, a creamy jalapeno-cheddar filling, and flaky crescent dough. An easy, crowd-pleasing appetizer for game day and casual entertaining.

Prep Time: 25

Cook Time: 15

Total Time: 40

Servings: 8 servings

Ingredients

▢ 2 (8 ounce) cans Pillsbury Original Crescent Rolls
▢ 14 to 16 ounces smoked sausage or Lit'l Smokies , cut into 1-inch pieces if using larger sausage (see Note 1)
▢ 8 ounces brick-style cream cheese , softened to room temperature
▢ 2 medium jalapenos seeded and finely diced (see Note 2)
▢ 4 ounces shredded sharp cheddar cheese (1 cup)
▢ 1 teaspoon hickory liquid smoke , I use Colgin's (see Note 3)
▢ 1 teaspoon Creole seasoning , such as Tony Chachere's (see Note 4)

Instructions

Preheat oven to 375°F. Line two rimmed half sheet pans with parchment paper.
In a medium bowl, combine the softened cream cheese, shredded cheddar, diced jalapeños, liquid smoke, and Creole seasoning. Mix until evenly combined.
Unroll the crescent dough and separate it into triangles. Cut each triangle in half lengthwise to create 32 thinner triangles.
Place about 1½ to 2 rounded teaspoons of the cream cheese filling at the wide end of each triangle. Set a piece of sausage on top of the filling.
Starting from the wide end, roll the dough up around the sausage and filling. Tuck the pointed end underneath and place seam-side down on the prepared baking sheets, spacing them slightly apart.
Bake for 12 to 15 minutes, until the dough is golden brown and cooked through and the filling is hot and melty.
Let cool for 1 to 2 minutes before transferring to a platter. Serve warm.

Notes

1. Sausage Options: You can use any smoked sausage you like for this recipe, including ring-style sausage (cut it into 1-inch pieces) or cocktail sausages such as Lit’l Smokies.

2. Jalapeños & Heat Level: Removing the seeds reduces the pepper’s heat. For an even milder bite, also trim away the white ribs from the insides of the peppers before dicing. Since the oils in raw jalapenos can be irritating, consider wearing gloves when handling them and avoid touching your face or eyes.

3. Liquid Smoke: Different brands of liquid smoke vary in strength. If you’re using a more concentrated brand, like Wright’s, start with half the amount and increase to taste.

4. Creole Seasoning: Creole seasoning blends vary in saltiness. If your blend is lower in salt than Tony Chachere’s, you might want to add a pinch or two of salt to the cream cheese filling after mixing and adjust to taste.

Nutrition Estimate

Nutrition information is automatically calculated, so should only be used as an approximation.

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Please note that our recipes have been developed using the US Customary measurement system and have not been tested for high altitude/elevation cooking and baking.

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