Name: Jalapeño Popper Pigs in a Blanket Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 18 jalapeño 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

If you have a love for appetizers that combine spice, creaminess, and that delightful flaky crunch, then you’re absolutely going to adore this Jalapeño Popper Pigs in a Blanket Recipe. Imagine smoky little cocktail wieners snugly wrapped in spicy jalapeño halves loaded with creamy cheese, all encased in golden puff pastry that’s perfectly baked until crisp. This snack effortlessly blends bold flavors and satisfying textures, making it the ultimate crowd-pleaser for parties, game days, or whenever an irresistible bite calls your name.

Ingredients You’ll Need

The image shows a close-up of a cooking process on a wooden board with flour dusted around. There are rectangular dough pieces laid out with a few of them topped with layers. Each piece has three clear layers: a soft white dough base, a layer of shredded yellow cheese, a layer of green jalapeño slices, and on top of that, a small brown sausage placed lengthwise. One piece is already rolled up with dough encasing the filling, showing the layers inside. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

This Jalapeño Popper Pigs in a Blanket Recipe shines because each ingredient is simple yet essential, contributing its own unique charm to the final dish. From the sharp cheddar’s tang to the smoky bite of the lil smokies and the flaky puff pastry that ties it all together, it’s a harmonious blend that’s easy to put together but impossible to resist.

Jalapeño peppers: Fresh and spicy, they provide that signature kick and a sturdy vessel for the filling.
Lil smokies or cocktail wieners: Bite-sized smoky sausages that are juicy and perfectly complement the creamy cheese.
Cream cheese, at room temperature: Adds luscious creaminess that balances the jalapeño heat beautifully.
Extra sharp cheddar, shredded: Gives a rich, tangy flavor and melts wonderfully for gooey goodness inside.
All-purpose flour, for dusting: Keeps your workspace less sticky and dough easier to handle.
Puff pastry sheets, thawed: Delivers buttery, flaky layers encasing each popper with a perfect golden crisp.
Large egg: Used for brushing the pastry to get that gorgeous sheen and help the salt stick.
Pretzel salt, optional: Adds a bit of salty crunch on top for some extra flavor pop.
Marinara sauce, optional: A savory dipping option that pairs amazingly with the cheesy, spicy bites.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Jalapeño Popper Pigs in a Blanket Recipe

Step 1: Prep Your Oven and Baking Sheets

Start by heating your oven to a lively 400°F, and line two baking sheets with parchment paper. This step sets the stage for perfectly crispy pastries that won’t stick and ensures even baking that delivers the golden finish we’re aiming for.

Step 2: Prepare the Jalapeños

Trim the tops off your jalapeño peppers and cut each in half lengthwise. Carefully scoop out the seeds and membranes to tame the heat a bit while creating perfect little boats for your filling. Then, place a cocktail wiener inside each jalapeño half and trim the peppers to match the size of the sausages. This precision makes wrapping the puff pastry much easier later on!

Step 3: Mix the Creamy Cheese Filling

In a medium bowl, combine room temperature cream cheese and extra sharp cheddar until you get a smooth, mingled mixture. This blend is the luxurious, cheesy heart of your Jalapeño Popper Pigs in a Blanket, with just the right balance of tang and richness to offset the smoky sausages and fiery peppers.

Step 4: Stuff the Jalapeño Halves

Remove the lil smokies from the pepper halves carefully. Fill each jalapeño shell generously with the cheese mixture, and then top each with the cocktail wiener again. This layering ensures every bite bursts with creamy cheese, spicy jalapeño, and savory sausage.

Step 5: Wrap in Puff Pastry

Roll out one thawed puff pastry sheet on a lightly floured surface. Cut it into 12 neat strips, then wrap each stuffed jalapeño piece with a strip, sealing edges carefully with a brush of whisked egg to lock in all those flavors. Repeat until every jalapeño popper is beautifully wrapped.

Step 6: Final Touches Before Baking

Brush each wrapped popper with the remaining egg wash for that golden, glossy finish and sprinkle a little pretzel salt on top if you like an extra salty crunch. Pop them into the oven and bake for 25 to 30 minutes until puff pastry shines and browns perfectly.

Step 7: Cool and Serve

Once they’re out of the oven, allow the poppers to cool slightly. Don’t worry if a bit of cheese has escaped during baking – just scrape it off gently. Serve warm and dip into your favorite marinara sauce if desired to take the flavor combination to the next level.

How to Serve Jalapeño Popper Pigs in a Blanket Recipe

Small rolled dough pieces each with a golden yellow top layer sprinkled with coarse white salt. Inside each roll, there is a visible sausage, a layer of green spinach, and a layer of light yellow cheese, all wrapped tightly inside a soft, pale dough. These rolls are spread evenly across a white marbled textured surface, showing a neat grid arrangement. The dough looks smooth and slightly shiny, as if brushed with egg wash before baking. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Adding a sprinkle of fresh chopped parsley or a dash of smoked paprika atop your Jalapeño Popper Pigs in a Blanket Recipe can elevate the presentation and add a fresh or smoky accent to complement the bold flavors within.

Side Dishes

These poppers pair wonderfully with crisp garden salads, creamy coleslaw, or even a fresh fruit platter to balance out the spice. For a cozy vibe, offer a bowl of tangy marinara or ranch dipping sauce to keep your guests coming back for more.

Creative Ways to Present

Present your poppers on a rustic wooden board surrounded by mini ramekins of different dips like chipotle mayo or honey mustard for a colorful, interactive appetizer display. You can even serve them atop a bed of lettuce or arugula for a pretty and inviting look that’s absolutely party-ready.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Jalapeño Popper Pigs in a Blanket in an airtight container in the refrigerator for up to 3 days. They maintain their delicious flavor and texture quite well, making for a fantastic next-day snack or quick appetizer.

Freezing

If you want to prep ahead, assemble the stuffed and wrapped jalapeño poppers but don’t bake them. Freeze on a baking sheet first, then transfer to a freezer-safe bag or container. When ready, bake directly from frozen, adding a few extra minutes to the cooking time. This way, your Jalapeño Popper Pigs in a Blanket Recipe is always ready when cravings strike.

Reheating

Reheat leftovers in a 350°F oven for about 10 minutes or until warmed through to restore crispiness. Avoid microwaving, which can make the puff pastry soggy and detract from that irresistible flaky texture.

FAQs

Can I use milder peppers instead of jalapeños?

Absolutely! If you’re sensitive to heat or cooking for little ones, mini bell peppers or even poblano strips can be delicious alternatives while still giving you a sturdy, tasty vessel for the filling.

Is there a vegetarian version of this recipe?

Yes! Simply skip the lil smokies and add extra cheese, or swap in smoky meat-free sausage alternatives. The combination of creamy cheese and spicy pepper still shines perfectly.

Can I prepare this recipe gluten-free?

Definitely. Use gluten-free puff pastry and make sure your cocktail sausages are gluten-free to keep this appetizer delicious and safe for gluten sensitivities.

How spicy are Jalapeño Popper Pigs in a Blanket?

The heat level is moderate, thanks to deseeding the jalapeños, but it still carries a pleasant kick. Adjust spice easily by using fewer seeds or milder peppers as needed.

Can I freeze leftovers after baking?

While you can freeze cooked poppers, the puff pastry may lose some crispness. For best texture, it’s recommended to freeze them before baking and cook fresh when ready to serve.

Final Thoughts

This Jalapeño Popper Pigs in a Blanket Recipe is truly one of those dishes that brings people together with its fun, bold flavors and irresistible textures. Whether you’re hosting a crowd or just craving a snack that’s bursting with sunshine and spice, this recipe hits all the right notes. Dive in, share with friends, and enjoy every cheesy, smoky, flaky bite!

Jalapeño Popper Pigs in a Blanket Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 12 reviews

These Jalapeño Popper Pigs in a Blanket combine spicy jalapeño peppers, creamy cheese, and savory cocktail wieners wrapped in flaky puff pastry. Baked to golden perfection, they make a flavorful appetizer perfect for parties or game day snacking, especially when served with a zesty marinara dipping sauce.

Author: Paula
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 36 servings
Category: Appetizer
Method: Baking
Cuisine: American

Ingredients

Main Ingredients

18 jalapeño 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

For Serving

Marinara sauce, to serve, optional

Instructions

Preheat Oven and Prepare Baking Sheets. Preheat your oven to 400°F (204°C). Line two baking sheets with parchment paper and set them aside to keep your baking surface non-stick and tidy.
Prepare the Jalapeño Peppers. Cut off the tops of the jalapeño peppers, then slice each pepper in half lengthwise. Using a spoon, carefully scoop out and discard the seeds and membranes to reduce the heat. Place one cocktail wiener on each jalapeño half and trim the pepper if necessary to match the size of the wiener. Set aside these stuffed pepper halves.
Make the Cheese Filling and Stuff Peppers. In a medium bowl, combine the cream cheese and shredded extra sharp cheddar until smooth and well mixed. Remove the cocktail wiener from each pepper half, fill the hollowed jalapeño with the cheese mixture, then replace the cocktail wiener on top of the cheese-filled pepper segment.
Prepare Egg Wash. In a small bowl, whisk the large egg to create an egg wash. This will help seal and glaze the puff pastry.
Wrap Jalapeños in Puff Pastry. Lightly dust a clean surface with all-purpose flour. Unroll one sheet of thawed puff pastry and cut it into 6 equal strips. Then cut each strip in half crosswise to form 12 smaller rectangles. Wrap each cheese-stuffed jalapeño piece with one puff pastry strip, sealing the edges with the egg wash. Place the wrapped pieces on the prepared baking sheets. Repeat this process for all jalapeño pieces and puff pastry sheets.
Brush and Sprinkle. Brush the tops of all puff pastry-wrapped jalapeños with the remaining egg wash to encourage a golden finish. Sprinkle lightly with pretzel salt for added crunch and flavor, if desired.
Bake. Bake in the preheated oven for 25 to 30 minutes, or until the puff pastry is golden brown and cooked through.
Cool and Clean Up. Let the Jalapeño Popper Pigs in a Blanket cool slightly. Use a knife to gently scrape away any cheese that has leaked out and hardened on the baking sheets. There will still be plenty of cheese inside the wraps.
Serve. Serve these tasty bites warm with marinara sauce for dipping, if you like.

Notes

Removing seeds from jalapeños lowers heat—leave some seeds if you prefer spicier bites.
Use room temperature cream cheese for easier mixing.
All-purpose flour dusting prevents puff pastry from sticking when rolling and cutting.
Pretzel salt adds a crunchy, salty topping but can be omitted for less sodium.
Allow to cool slightly before serving to avoid burns from hot cheese.
Marinara sauce is optional but complements the flavors nicely with a tangy contrast.
Store leftovers refrigerated and reheat in the oven for best crispness.