Jalapeno Popper Pigs in a Blanket are a fun and tasty twist on a classic snack. Imagine juicy little sausages wrapped in flaky dough, filled with creamy cheese and a spicy kick from fresh jalapenos. They’re crispy on the outside and melty on the inside, which makes them super satisfying every time you bite in.
I love making these for gatherings because they’re always a crowd favorite. The combo of spicy jalapenos with gooey cheese and savory sausage hits all the right notes. Plus, they’re so easy to pop in your mouth, which makes them perfect for sharing. My secret tip is to make sure the jalapenos are sliced thin so the heat isn’t overwhelming but just adds a nice zing.
Whenever I serve these, I like to have some ranch or a cool dip nearby to balance out the spice. They’re fantastic for game day, parties, or even as a fun snack for movie night. These little bites bring everyone together with their warm, cheesy, and spicy goodness, and I always find myself going back for more!
Key Ingredients & Substitutions
Crescent Roll Dough: This dough creates the flaky, buttery blanket around the filling. If you don’t have crescent rolls, puff pastry makes a great substitute for extra flakiness.
Mini Sausages: Mini cocktail sausages bring juicy, meaty flavor. For a healthier option, try turkey or chicken sausages. Vegetarian alternatives like vegan hot dogs also work well here.
Cheese: Cream cheese adds creaminess while cheddar provides sharpness. You can swap cheddar for Monterey Jack or mozzarella for a milder taste.
Jalapenos: Fresh jalapenos provide spicy heat. Removing seeds reduces the spice level. If you want less heat, use mild green peppers or poblano slices instead.
Bacon: Adds smoky, salty bites that deepen the flavor. For a veggie twist, try smoked tempeh or omit altogether.
How Do You Keep Jalapeno Popper Pigs in a Blanket Crispy and Prevent Soggy Dough?
Ensuring the crescent dough stays crispy can be tough since jalapenos and cream cheese add moisture. Here’s how I handle it:
- Pat jalapeno slices dry before placing them on the dough to remove excess moisture.
- Use only a small amount of cream cheese mixture to avoid sogginess inside the roll.
- Make sure to roll the dough tightly around the filling to prevent leaks.
- Brush the tops with beaten egg to encourage a golden, crispy finish.
- Bake on parchment paper for even heat and easy cleanup; avoid overcrowding the pan to allow air circulation.
Following these steps helps keep your pigs in a blanket light, flaky, and perfectly crispy every time!
Equipment You’ll Need
- Baking sheet – I like a rimmed sheet so the rolls don’t slide off while baking.
- Parchment paper – keeps everything from sticking and makes cleanup easier.
- Mixing bowl – for blending the cheese, bacon, and spices easily.
- Small spoon or butter knife – to spread the cheese mixture smoothly on the dough.
- Brush or pastry brush – for applying the beaten egg to brown the tops nicely.
Flavor Variations & Add-Ins
- Swap mini sausages for cooked chicken, turkey, or veggie sausages for different protein options.
- Mix in diced cooked ham or sautéed mushrooms with the cheese for extra flavor.
- Add a pinch of cumin or smoked paprika to the cheese mixture for a smoky kick.
- Use pepper jack or Monterey Jack cheese instead of cheddar for a milder or spicier taste.
Jalapeno Popper Pigs in a Blanket
Ingredients You’ll Need:
- 1 can (8 oz) refrigerated crescent roll dough
- 12 mini cocktail sausages or mini hot dogs
- 4 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- 2 fresh jalapenos, thinly sliced (seeds removed for milder heat)
- 6 slices bacon, cooked and chopped
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- Fresh cilantro or parsley for garnish (optional)
- 1 egg, beaten (for egg wash)
Time You’ll Need:
This recipe takes about 10 minutes to prep and around 12-15 minutes to bake, making it a quick and easy appetizer to whip up in less than 30 minutes total.
Step-by-Step Instructions:
1. Get Ready to Bake:
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper so the rolls won’t stick and clean up is easy.
2. Make the Cheese Filling:
In a bowl, mix together softened cream cheese, shredded cheddar cheese, chopped bacon, garlic powder, and onion powder. Stir until everything is well combined.
3. Prepare the Dough:
Unroll the crescent dough and separate it into the triangles shown on the package. These will be the wrappers for your pigs in a blanket.
4. Add Filling and Jalapenos:
Spoon a little of the cheese mixture onto each triangle, spreading it evenly. Then add a few slices of jalapeno on top, to give it that spicy kick.
5. Wrap the Sausages:
Place one mini sausage on the wide end of each triangle. Roll the dough up from the wide end toward the point, wrapping the sausage, cheese, and jalapenos inside.
6. Ready to Bake:
Place your wrapped sausages on the baking sheet, seam side down to keep them sealed. Then brush the tops with the beaten egg – this helps them turn golden and shiny.
7. Bake and Serve:
Bake in the preheated oven for about 12-15 minutes. You’ll know they’re done when the crescent dough is puffed up and golden brown. Let them cool just a bit, sprinkle with fresh chopped cilantro or parsley if you like, then serve warm and enjoy!
Can I Use Frozen Mini Sausages for This Recipe?
Yes, you can use frozen mini sausages, but be sure to thaw them completely before assembling. Thaw them overnight in the fridge or quickly under cold running water in a sealed bag. Pat them dry to avoid extra moisture inside the dough.
How Can I Make This Recipe Less Spicy?
Simply remove the seeds and membranes from the jalapenos before slicing, or substitute them with mild green peppers or poblano peppers to reduce heat while keeping the flavor.
Can I Prepare These Ahead of Time?
Absolutely! Assemble the pigs in a blanket and place them on a baking sheet, then cover and refrigerate for up to 24 hours. When ready, brush with egg wash and bake as directed, adding a couple extra minutes if baking straight from the fridge.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in a preheated oven at 350°F (175°C) for about 5-7 minutes to get the dough crispy again, or warm briefly in the microwave.