Jalapeno Popper Pigs in a Blanket
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.
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
Serving: 4pieces | Calories: 436kcal | Carbohydrates: 26g | Protein: 16g | Fat: 31g | Saturated Fat: 13g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 10g | Cholesterol: 49mg | Sodium: 1244mg | Potassium: 189mg | Fiber: 0.2g | Sugar: 8g | Vitamin A: 299IU | Vitamin C: 4mg | Calcium: 206mg | Iron: 1mg
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