Jalapeno Popper Pigs in a Blanket are a fun twist on a classic favorite. They’re little sausages wrapped up in flaky dough with gooey cream cheese and spicy bits of jalapeno inside. Each bite is a perfect mix of creamy, spicy, and crispy that’s hard to resist.
I love making these when friends come over because everyone always asks for seconds. I like to control the heat by adding more or fewer jalapenos, so it’s just spicy enough to make your taste buds happy without overwhelming them. Plus, the cream cheese cools it down and makes every bite super creamy and satisfying.
These are perfect as party snacks or game day treats, especially when paired with a cold drink and some good company. I often serve them with a side of ranch dressing or a simple salsa to dip into. They’re always a crowd-pleaser and great for sharing — I promise your friends will thank you for making these!
Key Ingredients & Substitutions
Crescent Roll Dough: This dough gives the dish its soft, buttery wrap. If you can’t find crescent rolls, puff pastry is a great substitute for a flakier texture. For gluten-free, look for gluten-free crescent dough brands.
Mini Sausages: Mini smoked sausages add smoky flavor and bite-size convenience. You can swap these for cocktail sausages, hot dogs, or even vegetarian sausage links if preferred.
Cream Cheese: Cream cheese keeps these poppers creamy and rich. If you want a lighter option, try using a light cream cheese or mascarpone.
Jalapenos: Fresh jalapenos bring spice and crunch. For less heat, remove all seeds; for a milder flavor, substitute with poblano peppers or mild banana peppers. Always taste a small piece to gauge heat.
Bacon: Bacon adds crunch and smoky flavor. Turkey bacon or chopped cooked pancetta can be used if you want a different twist.
How Do I Keep the Jalapeno Popper Pigs in a Blanket from Getting Soggy?
Keeping the dough crisp while holding a moist filling can be tricky. Here’s what works well:
- Cook and crumble the bacon fully to remove excess grease that can make the dough soggy.
- Drain or pat dry the jalapenos thoroughly before mixing them in.
- Don’t overload the dough with cheese—use about a tablespoon spread thinly.
- Roll the dough tightly around the sausage and filling to seal moisture inside.
- Use egg wash on top to create a golden, slightly crispy crust.
- Bake at 375°F (190°C) so the dough cooks evenly and crisps up nicely in about 12-15 minutes.
Equipment You’ll Need
- Baking sheet – I prefer lining it with parchment paper or a silicone mat for easy cleanup and even baking.
- Mixing bowl – Great for combining the cheese, jalapenos, and bacon smoothly.
- Sharp knife – Keeps things tidy and makes chopping jalapenos quick and safe.
- Pastry brush – Use this to apply the beaten egg on top for a nice golden finish.
- Measuring spoons and cups – Helpful for portioning out the cheese mixture and dough.
Flavor Variations & Add-Ins
- Swap the sausages for cooked chicken strips or veggie sausages for different flavors and diets.
- Mix in shredded Monterey Jack or pepper jack cheese for a milder or spicier kick.
- Add chopped green onions or cilantro to the cheese mixture for fresh flavor.
- For extra crunch, sprinkle with sesame seeds or everything bagel seasoning before baking.
Jalapeno Popper Pigs in a Blanket
Ingredients You’ll Need:
- 1 package refrigerated crescent roll dough (8 oz)
- 12 mini smoked sausages or cocktail weenies
- 4 oz cream cheese, softened
- 1 cup shredded sharp cheddar cheese
- 1/3 cup finely chopped fresh jalapenos (seeds removed for less heat, or kept for more)
- 6 slices bacon, cooked and crumbled
- 1 egg, beaten (for egg wash)
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time plus 12-15 minutes of baking. So, in just under 30 minutes, you’ll have a delicious batch of Jalapeno Popper Pigs in a Blanket ready to enjoy!
Step-by-Step Instructions:
1. Prepare to Bake:
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat, so your pigs in a blanket won’t stick and cleanup is easy.
2. Mix the Filling:
In a medium bowl, stir together softened cream cheese, shredded cheddar cheese, chopped jalapenos, and crumbled bacon until everything is well mixed and creamy.
3. Roll and Fill the Dough:
Carefully unroll the crescent dough and separate along the perforations into triangles. Spread about one tablespoon of the cheese mixture onto the wide end of each triangle, then place one mini sausage on top.
4. Wrap it Up:
Starting at the wide end, roll up each triangle to wrap the sausage and cheese inside snugly. Place each roll on the baking sheet with the seam side down so they stay closed while baking.
5. Bake to Perfection:
Brush the tops of the rolls with the beaten egg for a shiny, golden finish. Bake in the oven for 12-15 minutes or until the crescent dough is golden brown and the cheese inside is melted and bubbly.
6. Serve and Enjoy:
Remove from oven and let cool just a few minutes before serving so the cheese doesn’t burn your mouth. Enjoy warm, with optional dips like ranch dressing or your favorite salsa for extra flavor.
Can I Use Frozen Mini Sausages for This Recipe?
Yes, you can! Just make sure to thaw them completely in the refrigerator before using so they cook evenly inside the dough.
Can I Make Jalapeno Popper Pigs in a Blanket Ahead of Time?
Absolutely! Prepare and assemble them, then refrigerate on the baking sheet for a few hours before baking. You can also freeze them before baking and cook straight from frozen—just add a couple minutes to the baking time.
How Do I Reduce the Heat if I Don’t Like Spicy Food?
Remove all seeds and membranes from the jalapenos, or substitute with mild peppers like poblano or banana peppers. You can also reduce the amount of jalapenos in the filling to your taste.
What’s the Best Way to Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave before serving to bring back the crispiness and melty cheese.
