Why Make This Recipe
Jalapeño Popper Pigs In A Blanket are a fun and delicious twist on a classic favorite. These bite-sized treats combine the spicy kick of jalapeños with tasty lil smokies and creamy cheese, all wrapped in flaky puff pastry. They’re perfect for parties, game days, or just a family snack. Everyone loves the combination of flavors, and they’re easy to make!
How to Make Jalapeño Popper Pigs In A Blanket
Ingredients:
- 18 jalapeno peppers
- 36 lil smokies or cocktail wieners
- 8 ounces cream cheese, at room temperature
- 6 ounces extra sharp cheddar, shredded
- All-purpose flour, for dusting
- 3 sheets puff pastry, thawed
- 1 large egg
- Pretzel salt, for sprinkling (optional)
- Marinara sauce, to serve (optional)
Directions:
- Preheat the oven to 400 degrees F. Line two baking sheets with parchment paper and set aside.
- Cut the tops off the jalapeño peppers and slice each pepper in half. Use a spoon to scoop out the seeds and membranes, then discard them.
- Place a cocktail wiener on each scooped-out pepper half, cutting the pepper to match the size of the wiener. Set aside.
- In a medium bowl, mix the cream cheese and cheddar cheese until well combined.
- One at a time, remove the cocktail wiener from each pepper segment and fill each jalapeño pepper segment with the cheese mixture. Then, return the cocktail wiener on top of each cheese-filled segment. Set aside.
- In a small bowl, whisk the egg.
- On a lightly floured surface, unroll one puff pastry dough sheet. Cut it into six equal strips, and then cut those strips in half to create 12 equal pieces.
- Roll each stuffed jalapeño piece in one puff pastry strip and seal it with the egg wash.
- Place the wrapped jalapeño pieces on the baking sheets. Repeat until there are no jalapeño pieces or puff pastry left.
- Brush the tops with the remaining egg and sprinkle with pretzel salt, if desired.
- Bake until golden brown, about 25 to 30 minutes.
- Allow the Jalapeño Popper Pigs In A Blanket to cool slightly. Use a knife to gently scrape away any cheese that oozed out onto the baking sheet.
- Serve warm with marinara sauce for dipping, if desired.
How to Serve Jalapeño Popper Pigs In A Blanket
These tasty treats are best served warm. You can dish them out on a large plate with a bowl of marinara sauce in the center for dipping. They make a great appetizer or snack for gatherings and parties. Enjoy them with friends, family, or while watching a movie!
How to Store Jalapeño Popper Pigs In A Blanket
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the oven at 350 degrees F for about 10 minutes or until warmed through. You can also microwave them for a quicker option, though the puff pastry may not stay as crispy.
Tips to Make Jalapeño Popper Pigs In A Blanket
- Be careful when handling jalapeños; you might want to wear gloves to protect your hands from the spicy oils.
- For a milder version, you can remove more of the jalapeño seeds and membranes.
- Experiment with different cheeses like pepper jack for an extra kick or mozzarella for a milder taste.
Variation
You can customize these bites by adding cooked bacon bits into the cheese filling or switching up the types of sausage or wieners used. For a vegetarian option, substitute the meat with roasted vegetables or tofu.
FAQs
Can I make these in advance?
Yes, you can prepare them ahead of time and store them in the refrigerator before baking. Just bake them when you’re ready to serve.What can I dip them in besides marinara sauce?
You can try ranch dressing, sour cream, or even a spicy queso cheese dip!Can I freeze these?
Yes, you can freeze the assembled but unbaked jalapeño poppers. Just wrap them tightly and store them in an airtight container. Bake them from frozen, adding a few extra minutes to the baking time when ready to enjoy!
Jalapeño Popper Pigs In A Blanket
Ingredients
Method
- Preheat the oven to 400 degrees F. Line two baking sheets with parchment paper and set aside.
- Cut the tops off the jalapeño peppers and slice each pepper in half. Use a spoon to scoop out the seeds and membranes, then discard.
- Place a cocktail wiener on each scooped-out pepper half, cutting the pepper to match the size of the wiener. Set aside.
- In a medium bowl, mix the cream cheese and cheddar cheese until well combined.
- Remove the cocktail wiener from each pepper segment and fill each jalapeño segment with the cheese mixture, then return the cocktail wiener on top.
- In a small bowl, whisk the egg.
- On a lightly floured surface, unroll one puff pastry sheet. Cut it into six equal strips, then cut those strips in half to create 12 pieces.
- Roll each stuffed jalapeño piece in one puff pastry strip and seal with the egg wash.
- Place the wrapped jalapeño pieces on the baking sheets. Repeat until all jalapeño pieces or puff pastry are used.
- Brush the tops with the remaining egg and sprinkle with pretzel salt, if desired.
- Bake in the preheated oven until golden brown, about 25 to 30 minutes.
- Allow to cool slightly and use a knife to scrape away any cheese that oozed out onto the baking sheet.