Jalapeño Popper Pigs in a Blanket

Jalapeño Popper Pigs in a Blanket combine two favorite appetizers into one irresistible bite. Cream cheese, cheddar and jalapeños turn classic pigs in a blanket into an easy, elevated appetizer that’s perfect for game day, parties and casual get-togethers.

These Jalapeño Popper Pigs in a Blanket are made with hot dogs wrapped in crescent dough with a creamy jalapeño-cheddar filling. Pickled jalapeños make it easy to control the heat, from completely mild to spicy, and using hot dogs instead of mini sausages gives them a flavor my taste testers preferred every time. They’re quick to assemble, can be made ahead, and disappear fast whenever I serve them.

Why You’ll Love This Recipe

These are everything you want in an easy party appetizer—familiar enough for everyone to love, but with a flavorful jalapeño popper twist.

• Two favorites in one. Classic pigs in a blanket meet creamy, cheesy jalapeño poppers.
• Easy to adjust the heat. Use mild pickled jalapeños for very little heat or fresh jalapeños when you want them spicy.
• Ready in about 25 minutes. Crescent dough makes these especially quick and easy to assemble.
• Make them ahead. Assemble them earlier in the day or even the day before and bake just before serving.
• Perfect party food. They’re easy to pick up and eat, making them especially good for game day, holiday parties and casual gatherings.

What is Pigs In a Blanket?

Pigs in a blanket have been around since the 1960’s- In the UK they typically consist of small sausages wrapped in bacon. But in other areas in the world, namely my kitchen and yours, the classic is made with Little Smokies wrapped in crescent dough or “blankets”.

Ingredients You’ll Need

You only need a handful of ingredients to turn traditional pigs in a blanket into this cheesy jalapeño popper version.

• Hot dogs: I tested these with both hot dogs and mini smoked sausages, and my taste testers unanimously preferred hot dogs. Cut regular-size hot dogs into thirds; you’ll need about 28 pieces.
• Crescent dough sheet: A sheet makes it especially easy to cut evenly sized strips. Regular crescent roll dough also works; simply press the perforations together before adding the filling.
• Cream cheese: Use softened full-fat cream cheese so it’s easy to spread over the dough.
• Jalapeño brine: A tablespoon of brine from the jar adds jalapeño flavor throughout the cream cheese filling.
• Sharp cheddar cheese: Cheddar adds plenty of flavor, but Colby or Monterey Jack also work well.
• Pickled jalapeños: These make it especially easy to control the heat. Choose mild, medium or hot depending on your preference.
• Peach jam, optional: A little peach jam adds a subtle sweetness that works surprisingly well with the savory filling and jalapeños.
• Egg wash: An egg whisked with a little water helps the crescent dough bake up shiny and golden.
• Coarse salt: Sprinkle a little over the top before baking, or substitute Everything Bagel seasoning, sesame seeds or dried herbs.

How to Make Jalapeño Popper Pigs in a Blanket

These come together quickly, and using a crescent dough sheet makes cutting and rolling especially easy.

• Make the cream cheese mixture. Stir the softened cream cheese with the jalapeño brine. If using the optional peach jam, stir it in as well.
• Add the filling. Unroll the crescent dough and spread the cream cheese mixture evenly over it. Sprinkle with shredded cheddar and jalapeños.
  
• Cut the dough. Using a pizza cutter or sharp knife, cut the dough lengthwise into about seven 1-inch-wide strips, then cut each strip into fourths to make approximately 28 pieces.
  
• Wrap the hot dogs. Place one hot dog piece on each strip and roll it up without stretching the dough. Place seam-side down on a parchment-lined baking sheet.
  
• Add the topping. Brush each one lightly with egg wash and sprinkle with coarse salt or your preferred topping.
• Bake. Bake at 375°F for 13 to 15 minutes, until puffed and golden brown. Serve warm.

How to Make Them Mild or Spicy

One of the best things about using pickled jalapeños is how easily you can adjust these for different heat preferences.

• For mild: Use mild or medium pickled jalapeños and finely dice them before sprinkling over the cheese. This gives you plenty of jalapeño flavor with very little heat.
• For medium heat: Use medium or hot pickled jalapeño slices and leave them whole rather than dicing them.
• For spicy: Use thin slices of fresh jalapeño. Leave some or all of the ribs and seeds intact for considerably more heat.
• For a mixed crowd: Leave the jalapeños off some of the dough strips so you can make a few completely mild pigs in a blanket at the same time.

Can You Make Pigs in a Blanket Ahead of Time?

Yes. These are an excellent make-ahead appetizer when you want to do most of the prep before guests arrive.

• Assemble and roll the pigs in a blanket as directed, but don’t add the egg wash yet.
• Arrange them on parchment paper, cover well and refrigerate for up to one day.
• When you’re ready to bake, transfer them to the baking sheet if needed.
• Brush with egg wash and add the coarse salt or other topping just before baking.
• Bake as directed and serve warm.

Variations and Substitutions

The basic recipe is easy to customize depending on what you have on hand and how spicy you want them.

• Use Little Smokies: Mini smoked sausages work instead of hot dogs, although we preferred the flavor and texture of regular hot dogs cut into thirds.
• Change the cheese: Sharp cheddar is my favorite, but Monterey Jack, Colby or a combination of cheeses all work.
• Add a touch of sweetness: Stir the optional peach jam into the cream cheese. Other mild fruit preserves can work, too.
• Change the topping: Instead of coarse salt, try Everything Bagel seasoning, sesame seeds or dried herbs.
• Use fresh jalapeños: Fresh jalapeño slices give these considerably more heat than mild pickled jalapeños.

What to Serve with Jalapeño Popper Pigs in a Blanket

These are delicious straight from the oven and flavorful enough that they don’t really need a dipping sauce. If you’d like one, yellow mustard or Buffalo sauce both work well.

For a game day or party spread, serve them alongside a few other easy appetizers:

• Instant Pot Chicken Wings
• Jalapeño Deviled Eggs
• Boursin Stuffed Mushrooms
• Garlic Aioli

Jalapeño Popper Pigs in a Blanket are an easy way to give a classic party appetizer a flavorful upgrade. With creamy cheese, cheddar and jalapeños tucked inside flaky crescent dough, they’re perfect for game day, holiday parties or anytime you need a quick appetizer that everyone will reach for.

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5 from 11 votes

Jalapeno Popper Pigs In A Blanket

Jalapeño Popper Pigs in a Blanket combine hot dogs, cream cheese, cheddar, jalapeños and a touch of peach jam wrapped in flaky crescent dough. Ready in just 25 minutes, they're an easy, crowd-pleasing appetizer for game day, parties and holidays.

Course Appetizer

Cuisine American

Keyword appetizers, finger food, game day food, hot dogs, jalapeno popper

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 8 people

Calories 118

Cook ModePrevent your screen from going dark

Ingredients 

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• 4 ounces cream cheese softened
• ¼ cup pickled jalapeños
• 1 tbsp pickled jalapeño brine
• 2 tbsp peach jam
• 1 package Crescent dough sheet
• ½ cup sharp cheddar cheese shredded
• 1 package beef hot dogs cut into thirds (you need about 10 hot dogs)
• 1 large egg for egg wash
• coarse salt for sprinkling

Instructions

• Prepare the oven and pan. Preheat oven to 375°F with a rack in the center position. Line a large baking sheet with parchment paper.
• Make the cream cheese mixture. In a small bowl, stir together the softened cream cheese, jalapeño brine and peach jam until well combined.
  4 ounces cream cheese, 1 tbsp pickled jalapeño brine, 2 tbsp peach jam
• Add the filling. Unroll the crescent dough sheet and gently flatten any curled edges. Spread the cream cheese mixture evenly over the dough, then sprinkle with shredded cheddar cheese and jalapeños.
  1 package Crescent dough sheet, ½ cup sharp cheddar cheese, ¼ cup pickled jalapeños
• Cut the dough. Using a pizza cutter or sharp knife, cut the dough lengthwise into seven strips about 1 inch wide. Cut each strip crosswise into fourths to make approximately 28 pieces.
• Wrap the hot dogs. Place one piece of hot dog on each strip of dough and roll up, pressing lightly at the end to seal. Arrange seam-side down about 2 inches apart on the prepared baking sheet. Use a second baking sheet if needed.
  1 package beef hot dogs
• Add the egg wash. Whisk the egg with 1 tablespoon water. Lightly brush over the tops and sides of each pig in a blanket and sprinkle with coarse salt.
  1 large egg, coarse salt
• Bake. Bake for 13 to 15 minutes, or until puffed and golden brown. Serve warm.

Equipment

1 Baking sheet

Parchment paper

pizza cutter

Notes

• Adjust the heat: For mild pigs in a blanket, use mild or medium pickled jalapeños and finely chop them. For more heat, use hot pickled jalapeño slices without chopping, or use fresh jalapeños with some of the ribs and seeds intact.
• Hot dogs vs. Little Smokies: You can substitute mini smoked sausages, but in my testing, hot dogs were the clear favorite. Cut regular-size hot dogs into thirds; you'll need about 10 hot dogs to make 28 pieces.
• Peach jam: The small amount of peach jam adds a subtle sweetness that balances the savory hot dogs, cheese and jalapeños without making the filling noticeably sweet.
• Topping options: Instead of coarse salt, try Everything Bagel seasoning, sesame seeds or dried herbs.
• Make ahead: Assemble the pigs in a blanket up to one day ahead, cover and refrigerate. Wait to add the egg wash and topping until just before baking.
• For dipping: These have plenty of flavor on their own, but yellow mustard or Buffalo sauce are both good choices for serving alongside.

Nutrition Facts

Jalapeno Popper Pigs In A Blanket

Amount Per Serving

Calories 118 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 5g31%

Trans Fat 0.003g

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Cholesterol 48mg16%

Sodium 1929mg84%

Potassium 40mg1%

Carbohydrates 3g1%

Sugar 1g1%

Protein 4g8%

Vitamin A 295IU6%

Calcium 69mg7%

Iron 0.3mg2%

* Percent Daily Values are based on a 2000 calorie diet.