Introduction

Jalapeño Popper Pigs in a Blanket combine spicy jalapeños, creamy cheese, and savory cocktail wieners wrapped in flaky puff pastry. This appetizer is perfect for game day or any party where you want a crowd-pleasing finger food with a little kick.

A stack of small baked rolls arranged on a white square plate, each roll made of golden-brown flaky puff pastry wrapped around a dark reddish-brown mini sausage. Inside the pastry layer, there is a visible layer of melted cheese that is yellowish-orange and slightly oozing out, along with green slices of jalapeño peppers. The rolls are topped with scattered coarse salt crystals that catch the light. In the foreground, a shiny green jalapeño pepper lies on the white marbled surface, and to the left, there is a small round container filled with chunky red salsa. The background is softly blurred, focusing attention on the pile of rolls. photo taken with an iphone --ar 4:5 --v 7

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, for serving (optional)

Instructions

Step 1: Preheat the oven to 400°F. Line two baking sheets with parchment paper and set aside.
Step 2: Cut the tops off the jalapeño peppers, then slice each pepper in half lengthwise. Use a spoon to scoop out the seeds and membranes. Place one cocktail wiener on each scooped-out pepper half and trim the pepper to match the size of the wiener. Set aside.
Step 3: In a medium bowl, combine the cream cheese and shredded cheddar until well mixed. Remove the wieners from the jalapeño segments one at a time, fill each pepper half with the cheese mixture, then top again with the wiener. Set aside.
Step 4: In a small bowl, whisk the egg to make an egg wash.
Step 5: Lightly dust a work surface with flour. Unroll one sheet of puff pastry and cut it into six equal strips, then cut those strips in half crossways to make 12 pieces. Wrap each stuffed jalapeño piece with a puff pastry strip, sealing the edges with the egg wash. Place them on the prepared baking sheets. Repeat with remaining pastry and jalapeño pieces.
Step 6: Brush the tops with the remaining egg wash and sprinkle lightly with pretzel salt, if using. Bake for 25 to 30 minutes, or until golden brown.
Step 7: Allow the poppers to cool slightly. Carefully scrape off any cheese that has spilled onto the baking sheet; there will still be plenty of cheese inside.
Step 8: Serve warm with marinara sauce for dipping, if desired.

Tips & Variations

For milder heat, use mini sweet peppers in place of jalapeños or remove all seeds and membranes thoroughly.
Try adding cooked and crumbled bacon to the cheese mixture for extra flavor.
Experiment with different cheeses like pepper jack for a spicier twist.
If puff pastry is unavailable, crescent roll dough can be used as a substitute.

Storage

Store leftover Jalapeño Popper Pigs in a Blanket in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or toaster oven at 350°F for 10 minutes to restore crispiness. Avoid microwaving to keep the pastry flaky.

How to Serve

A close-up of a woman's hand holding a small, golden brown pastry roll with visible bits of green and red filling, the pastry looks flaky and shiny with sesame seeds on top; below it is a small metal cup filled with chunky red tomato sauce speckled with herbs, placed on a white marbled surface, with more similar pastries blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these ahead of time?

Yes, you can assemble them and keep them refrigerated for a few hours before baking. Bring them to room temperature before placing in the oven for even cooking.

What can I use instead of marinara sauce?

Ranch dressing, spicy mustard, or even a creamy avocado dip work well as alternative dipping sauces.

Jalapeño Popper Pigs in a Blanket Recipe

Print Recipe

★★★★★

4.5 from 132 reviews

Jalapeño Popper Pigs in a Blanket are a spicy, cheesy twist on the classic appetizer featuring jalapeño peppers stuffed with cream cheese and cheddar, wrapped around cocktail wieners in flaky puff pastry, baked to golden perfection. Perfect for parties or game day snacks, these bite-sized treats deliver a delightful combination of heat, creaminess, and savory flavor.

Author: Dana
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Yield: 36 poppers 1x
Category: Appetizer
Method: Baking
Cuisine: American

Ingredients

Scale

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

Preheat the oven: Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper and set them aside to prepare for baking.
Prepare the jalapeños: Cut the tops off the jalapeño peppers, then slice each pepper in half lengthwise. Use a spoon to carefully scoop out the seeds and membranes to reduce heat and create space for filling. Place one cocktail wiener on each pepper half and trim the pepper as needed to match the size of the wiener. Set aside the stuffed pepper halves.
Make the cheese filling: In a medium bowl, combine the room-temperature cream cheese with shredded sharp cheddar. Mix thoroughly until smooth and well blended. Remove the cocktail wiener from each pepper half, fill the hollowed jalapeño with cheese mixture, then top with the cocktail wiener again to encase the filling.
Prepare egg wash: In a small bowl, whisk the egg to create an egg wash that will help seal and add golden color to the puff pastry.
Wrap with 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 those strips crosswise to form 12 smaller equal pieces. Take each jalapeño popper and wrap it tightly with one puff pastry piece. Seal the edges with the egg wash and place on the prepared baking sheets. Repeat the wrapping process until all poppers and pastry are used.
Brush and sprinkle: Brush the tops of all wrapped poppers with the remaining egg wash to enhance browning. Optionally, sprinkle pretzel salt on top for added flavor and crunch.
Bake: Bake in the preheated oven for about 25 to 30 minutes, or until the puff pastry is golden brown and cooked through.
Cool and clean up: Once baked, allow the poppers to cool slightly. Some cheese may have oozed out during baking; gently scrape off any excess cheese from the baking sheet using a knife to maintain presentation.
Serve: Serve warm with marinara sauce on the side for dipping if desired. Enjoy these spicy, cheesy bites as a delicious appetizer or party snack.

Notes

Removing jalapeño seeds and membranes helps control the heat level; for milder bites, ensure thorough removal.
Using room temperature cream cheese ensures easier mixing and smoother filling.
Pretzel salt adds a nice salty crunch but is optional.
Marinara sauce complements the spicy flavors and adds a tangy dipping option.
Allow the poppers to cool briefly before serving to prevent burns from hot cheese.
You can substitute cocktail wieners with mini sausages or hot dogs if preferred.

Keywords: Jalapeño popper, pigs in a blanket, spicy appetizer, cheese-stuffed jalapeños, cocktail wieners, puff pastry snacks, party food, game day recipes