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Jalapeño Popper Pigs in a Blanket Recipe

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4 from 2 reviews

These Jalapeño Popper Pigs in a Blanket are a spicy, cheesy twist on the classic appetizer. Each bite-sized treat features a cocktail wiener stuffed into a hollowed jalapeño half, filled with a rich mixture of cream cheese and sharp cheddar, then wrapped in flaky puff pastry and baked to golden perfection. Perfect for game day, parties, or any casual gathering, they’re irresistible served warm with a side of marinara sauce for dipping.

Ingredients

Vegetables & Meat

  • 18 jalapeño peppers
  • 36 lil smokies or cocktail wieners

Dairy

  • 8 ounces cream cheese, at room temperature
  • 6 ounces extra sharp cheddar, shredded
  • 1 large egg

Baking & Others

  • All-purpose flour, for dusting
  • 3 sheets puff pastry, thawed
  • Pretzel salt, for sprinkling, optional
  • Marinara sauce, to serve, optional

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C) and line two baking sheets with parchment paper to prepare for baking.
  2. Prepare Jalapeños: Cut off the tops of the jalapeño peppers, slice each pepper in half lengthwise, and scoop out the seeds and membranes using a spoon. Then, place one cocktail wiener on each jalapeño half and trim the pepper edges to match the size of the wiener. Set aside these stuffed halves.
  3. Make Cheese Filling: In a medium bowl, combine the cream cheese and shredded extra sharp cheddar until thoroughly mixed. Carefully remove the cocktail wieners from the jalapeño halves, fill each hollowed pepper half with the cheese mixture, then reinsert the cocktail wiener on top of the cheese filling. Set aside.
  4. Prepare Egg Wash: In a small bowl, whisk the large egg to create an egg wash which will help seal and brown the pastry.
  5. Wrap with Puff Pastry: Lightly flour a clean surface and unroll one sheet of thawed puff pastry. Cut the sheet into 6 strips, then cut those strips in half widthwise to make 12 equal rectangles. Wrap each stuffed jalapeño half with one piece of pastry, sealing edges with the egg wash. Place wrapped pieces on the prepared baking sheets. Repeat with remaining puff pastry and stuffed jalapeños.
  6. Brush and Sprinkle: Brush the tops of each wrapped jalapeño with the remaining egg wash. Optionally, sprinkle pretzel salt on top for extra flavor and texture.
  7. Bake: Bake in the preheated oven for 25 to 30 minutes, or until the puff pastry is golden brown and fully cooked.
  8. Cool and Clean: Let the baked jalapeño popper pigs in a blanket cool slightly. Use a knife to gently scrape off any cheese that has oozed onto the baking sheet while still enjoying the plenty of melted cheese inside.
  9. Serve: Serve these warm, ideally with marinara sauce for dipping to complement the spicy and cheesy flavors.

Notes

  • Adjust the number of jalapeños used if you prefer milder or hotter bites by removing more or fewer seeds.
  • Allow cream cheese to reach room temperature for easier mixing.
  • Use sharp cheddar for a bolder cheese flavor; substitute with pepper jack for an extra kick if desired.
  • Thaw puff pastry sheets completely and handle gently to prevent tearing.
  • Wrapping tips: ensure edges are sealed with egg wash to avoid pastry unwrapping during baking.
  • Serving suggestion: these are best eaten warm and fresh out of the oven for gooey melted cheese and crisp pastry.
  • Can be prepped ahead by wrapping and refrigerating before baking; just add a few extra minutes to bake time if baking cold.

Find it online: https://bitezly.com/jalapeno-popper-pigs-in-a-blanket-recipe-2/