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Jalapeño Popper Pigs in a Blanket Recipe

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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Bake. Bake in the preheated oven for 25 to 30 minutes, or until the puff pastry is golden brown and cooked through.
  8. 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.
  9. 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.

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