Jalapeño Popper Pigs in a Blanket: Spicy, Crispy & Cheesy.

The Jalapeño Popper Pig in a Blanket is the ultimate appetizer mashup.¹ It takes two all-time party favorites—the spicy, creamy jalapeño popper and the nostalgic, doughy “pig in a blanket”—and fuses them into one handheld masterpiece.²

The construction is simple but brilliant: a cocktail sausage is tucked inside a jalapeño half filled with seasoned cream cheese, all wrapped in a buttery, flaky crescent roll “blanket.” When baked, the dough becomes golden and crisp, the cheese turns molten, and the jalapeño softens just enough to provide a bright, zesty snap.

Whether you’re hosting a game day, a holiday party, or just a fun Friday night, these bites disappear in minutes. They are savory, spicy, and satisfyingly cheesy—the perfect high-impact, low-effort snack.³

Ingredients

This recipe makes about 24 individual bites.

The Core Components

1 can (8 oz) refrigerated crescent roll dough
1 package (12 oz) cocktail sausages (Lit’l Smokies)
12 large jalapeño peppers (look for straight, uniform peppers)

The Creamy Filling

4 oz cream cheese, softened⁴
1/2 cup sharp cheddar cheese, shredded⁵
1/2 tsp garlic powder
1/4 tsp onion powder
Pinch of salt

The Finish

1 egg, beaten (for egg wash)⁶
1 tbsp Everything Bagel seasoning (or poppy seeds/flaky salt)

Instructions: The Step-by-Step Mashup

1. Prep the Jalapeños

Slice and Seed: Cut the jalapeños in half lengthwise.⁷ Use a small spoon to scrape out all seeds and white membranes.⚠️ Pro-Tip: I highly recommend wearing gloves for this. The capsaicin oil can stay on your fingers for hours and cause a painful burn if you accidentally touch your face or eyes.⁸
Size Check: If your jalapeños are particularly long, you may want to cut the halves crosswise so they match the length of the sausages.

2. Mix the Filling

In a small bowl, combine the softened cream cheese, cheddar, garlic powder, onion powder, and salt. Stir until smooth and well incorporated.

3. Stuff the “Pigs”

Spoon about 1–2 teaspoons of the cream cheese mixture into each jalapeño half.
Press one cocktail sausage firmly into the cheese.

4. Wrap and Bake

Preheat: Set your oven to $375^{\circ}\text{F}$ ($190^{\circ}\text{C}$). Line a baking sheet with parchment paper.
Cut the Dough: Unroll the crescent dough and separate it into triangles. Cut each triangle lengthwise into 3 thin strips.
The Wrap: Take one dough strip and wrap it around the center of a stuffed jalapeño/sausage combo. The ends of the sausage and pepper should still be visible.
The Glaze: Brush the dough lightly with the beaten egg and sprinkle with Everything Bagel seasoning.
Bake: Place on the baking sheet and bake for 12–15 minutes until the dough is a deep golden brown and the cheese is bubbly.

Flavor & Texture Notes

Element	Texture	Flavor Profile
Crescent Dough	Flaky & Buttery	Sweet & Salty
Cocktail Sausage	Snappy & Juicy	Savory & Smoky
Cream Cheese	Silky & Molten	Tangy & Rich
Jalapeño	Tender-Crisp	Fresh & Spicy

Tips & Variations

Tip 1: Control the Heat

The spice level is entirely in the pith (the white part). If you want them mild, be very thorough when cleaning the peppers. If you love a challenge, leave a few seeds in the cheese mixture!

Tip 2: Keep ’em Dry

If you find your jalapeños are particularly wet after washing, pat them bone dry with a paper towel before stuffing. Excess moisture can lead to a “soggy bottom” for the crescent dough.

Variation: The Bacon Twist

Finely chop two slices of cooked, crispy bacon and fold them into the cream cheese mixture before stuffing. It adds a smoky, salty crunch that pairs perfectly with the sausage.

Variation: Sweet & Spicy

Serve these with a side of hot honey or raspberry jam for dipping. The contrast between the sugary dip and the spicy pepper is addictive.

Storage & Reheating

Storage: These are best served fresh, but you can keep leftovers in an airtight container in the fridge for up to 3 days.
Reheating: Avoid the microwave, as it will make the dough chewy. Reheat in a $350^{\circ}\text{F}$ oven or air fryer for 3–5 minutes until the dough is crisp and the center is hot.

FAQ

Q: Can I use full-sized hot dogs?

A: You can, but you’ll need to slice them down to size and use more dough. The “cocktail” size is much more manageable for the jalapeño halves.

Q: My cream cheese is leaking out. What happened?

A: A little bit of leakage is normal as the cheese expands with heat. However, to minimize it, make sure you don’t overfill the peppers and ensure the dough strip is wrapped snugly around the center to act as a “belt.”

Q: Can I make these ahead of time?

A: You can assemble them up to 4 hours in advance and keep them on the baking sheet in the fridge. Brush with the egg wash and add seasoning just before you pop them in the oven.