Jalapeño Popper Pigs in a Blanket

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Upgrade the flavors of a classic appetizer with these jalapeño popper pigs in a blanket. Smokey cocktail sausages and jalapeño cream cheese wrapped in a blanket of buttery crescent dough. The jalapeño popper flavors add a creamy and spicy layer that tastes like it was meant to be there all along!

I love bringing delicious appetizers to game days or parties that I know everyone will go crazy over. Similar to this homemade cheese dip, my popular little smokies, or these crispy egg rolls.

Close view of jalapeno popper pigs in a blanket stacked on a black plate with a bite out of one.

Pigs in a Blanket

Jalapeño pigs in a blanket is the best of both worlds. Smokey sausage and creamy jalapeño bacon flavors are all bundled up inside a buttery crescent roll. The creamy cheese melts and every bite is incredible! Everyone loves to snack on pigs in a blanket at a party game day! It’s just one of those appetizers that kids AND adults can’t get enough of.

Jalapeño popper anything is always a hit! Starting with classic jalapeno poppers, you can never go wrong serving these as an appetizer. And if you want more jalapeño popper-inspired recipes, try this soup or this dip!

Jalapeño Popper Pigs in a Blanket Ingredients

Pigs in a blanket with a jalapeño popper spin? Yes, please! This classic appetizer is now even better, and your guests will devour them! Plus, you’ll love the added cream cheese layer loaded with jalapeños and bacon!

  • Cream Cheese: Use room temperature cream cheese.
  • Fresh Jalapeños: Deseeded and minced for the perfect amount of heat. Add the seeds if you like it spicy!
  • Bacon: Crispy chopped bacon is extra yummy in this appetizer.
  • Salt and Black Pepper: To taste!
  • Garlic Powder: Adds garlic flavor and is SO delicious!
  • Cocktail Sausages: Use cocktail sausages or 8 hot dogs cut into 3rds.
  • Crescent Rolls: Canned crescent roll sheets are so convenient but canned crescent rolls if you can’t find the rolls.
  • Egg: The egg wash gives them a pretty sheen, but you can use melted butter if you prefer.

Jalapeño Popper Pigs in a Blanket Recipe

These jalapeño popper pigs in a blanket are just as easy to make as my original pigs in a blanket recipe. Only a few simple steps and then you’ll have a tasty appetizer your family and friends will love!

  1. Preheat Oven, Prepare Pan: Preheat the oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
  2. Mix Cream Cheese Filling: Add the cream cheese, minced jalapeño, bacon, salt, pepper, and garlic powder to a large bowl. Beat together using an electric hand mixer.
  3. Cut Crescent Dough: Open the tube of crescent roll dough and spread it out flat on a clean surface. If using crescent rolls instead of crescent sheets, pinch the diagonal seams together. Cut the dough into 12 even strips, and then again in half so you have 24 strips total.
  4. Spread on Cream Cheese Mixture: Spread the cream cheese mixture over each strip with a knife or a small spatula. I eyeballed this, but it was about a teaspoon on each strip. If you have extra spread, feel free to add more or save any leftovers to use elsewhere–It’s delicious on a toasted bagel!
  5. Add Sausage and Roll Up: Roll each strip of dough around one cocktail sausage. I had enough dough to wrap fully around them twice, but it will depend on the size of the hot dogs you have. Don’t worry if it’s not all the way around twice. Place them with the open seam down on the prepared baking tray.
  6. Egg Wash: In a small bowl, whisk the egg with 1 tablespoon of water then brush on the dough with a pastry brush.
  7. Bake: Bake for 15-17 minutes, or until they are golden brown. Let them cool for 2-3 minutes before serving.
First photo of the cream cheese, bacon, jalapenos, and seasoings in a bowl. Second photo of the crescent dough cut. Third photo of the dough wrapping round the smokies. Fourth photo of the pigs in a blanket lined on a sheet pan before baking.

Variations

Jalapeño popper pigs in a blanket are easy to make, and also customizable! I have a few simple variations below to switch things up.

  • Dough: If you like more dough around your cocktail sausages, skip the step where you cut the strips of dough in half and make 12 pigs in a blanket. You can also use puff pastry instead of crescent dough!
  • Butter Glaze: Instead of egg wash, you can brush your pigs right out of the oven with some melted butter mixed with garlic powder and salt for a garlic butter finish!
  • Spice it Up: I chose to deseed my jalapeño before mincing it, but you may keep the seeds for a spicier filling! You may also substitute drained diced green chilis or canned or pickled jalapeños to change things up.

Top view of jalapeno popper pigs in a blanket on a wood board lined with a cooling rack.

Storing Leftovers

I highly doubt you will have leftovers of these jalapeño popper pigs in a blanket because they are always such a hit! But if you do, here are my tips for storing and reheating any leftovers!

  • In the Refrigerator: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • To Reheat: Reheat in the microwave for 25-30 seconds or bake in the oven at 350 degrees Fahrenheit for 8-10 minutes, until heated through. Alternatively, you may heat them in the air fryer for 3-5 minutes at 375 degrees Fahrenheit.
  • Make in Advance: Prepare your pigs in advance! Once wrapped in the dough, you can cover them tightly with plastic wrap and store them in the fridge for up to 2 days before baking them.

Close view of pigs in a blanket close together on a cooling rack.

More Tasty Appetizers For a Crowd

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  • Preheat the oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.

  • Add the cream cheese, minced jalapeños, bacon, salt, pepper, and garlic powder to a large bowl. Beat together using an electirc hand mixer.

  • Open the tube of crescent roll dough and spread it out flat on a clean surface. If using crescent rolls instead of crescent sheets, pinch the diagonal seams together. Cut the dough into 12 even strips, and then again in half so you have 24 strips total.

  • Spread the cream cheese mixture over each strip with a knife or a small spatula. I eyeballed this, but it was about a teaspoon on each strip. If you have extra spread, feel free to add more or save any leftovers to use elsewhere–It’s delicious on a toasted bagel!

  • Roll each strip of dough around one cocktail sausage. I had enough dough to wrap fully around them twice, but it will depend on the size of the hot dogs you have. Don’t worry if it’s not all the way around twice! Place them with the open seam down on the prepared baking tray.

  • In a small bowl, whisk the egg with 1 tablespoon of water then brush on the dough with a pastry brush.

  • Bake for 15-17 minutes, or until they are golden brown. Let them cool for 2-3 minutes before serving.

Calories: 63kcalCarbohydrates: 1gProtein: 2gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.001gCholesterol: 20mgSodium: 166mgPotassium: 32mgFiber: 0.1gSugar: 1gVitamin A: 119IUVitamin C: 1mgCalcium: 10mgIron: 0.2mg

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

Published by Staff Reporter