Jalapeno Popper Pigs In A Blanket

Pigs In a Blanket are classic party fare and a favorite appetizer for all occasions. This “Popper” take on the classic is sure to put Jalapeno Popper Pigs In a Blanket at the top of your recipe list for quick and delicious finger food. 

Jalapeno Popper Pigs in a Blanket combine two favorite appetizer recipes, Pigs In A Blanket and Jalapeno Poppers, into one with jalapeños, cream cheese, grated cheese, hot dogs, and crescent dough. I started with a recipe from A Gouda Life for my inspiration. There are a lot of “pigs in blanket” recipes out there and most vary only slightly but I liked how the inspiration recipe used pickled jalapeños because they can be easily customized to create varied levels of heat.

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”.

Should I use hot dogs or small sausages in Pigs In a Blanket?

Small sausages are typically used in any Pigs In a Blanket recipe and you can use them for Jalapeno Pigs In a Blanket as well. But every one of my tasters said using hot dogs rather than the mini sausages put them over the top in a big way. Any regular size hot dogs, cut in thirds, will work for the recipe but we absolutely love Nathan’s Uncured Beef Franks (not sponsored). These are what you see in the pictures for this post.

Ingredients in Jalapeno Popper Pigs In a Blanket-

Hot dogs or small sausages- See my comment above on what works better. If using hot dogs, cut them into thirds and buy enough to get at least 28 pieces after cutting. If using small sausages, a 12 ounce package of Little Smokies is plenty for the recipe.

Crescent Dough Sheet is great for cutting into customized strips- If you can’t find them, you can use the regular canned crescent rolls that come as precut triangles, cutting each triangle in half lengthwise after spreading the cheeses and jalapeños on the sheet before cutting them apart.

Cream cheese and cheddar cheese- I use full fat cream cheese and whatever cheese I have for the shredded mixture (Cheddar, Colby,  and Monterey Jack are excellent).

Pickled Jalapeños (or fresh for extra heat)- Sliced tamed jalapeños usually come labeled as mild, medium, and hot. When I use mild or medium, they add no heat at all. See the next section for tips to achieve your desired heat level.

Egg wash- Whisk together an egg and some water to brush on the crescent sheet to create an appetizing shine that helps with browning.

Coarse salt- Sprinkled just before baking, the salt improves all the other flavors plus it looks nice. You can also use Everything Bagel Seasoning if you like.

How to make Jalapeno Popper Pigs In A Blanket-

Unroll a Crescent dough sheet (you can very lightly flour your surface), pressing down any ends that want to curl up. Spread softened cream cheese and then grated cheddar, or Colby, Monterey Jack, or whatever you have on hand over the cream cheese. Then sprinkle pickled jalapeños over the top (I left off some jalapeños here because I was also making some for kids).

Using a pizza cutter, cut 1-inch wide strips down the long end of the sheet. You should have about 7 strips.

Cut those strips into fourths. You’ll have about 28 “blankets”.

Roll each hot dog piece or small sausage in a piece of the blanket, careful not to stretch the dough. Press lightly at the seam and place on a parchment-lined baking sheet, brush with egg wash, sprinkle with coarse salt and bake for a short 15 minutes or so.

The Jalapeno Popper Pigs In a Blanket are best served right out of the oven. They truly don’t need any type of dipping sauce but if you must, yellow mustard, or Frank’s Buffalo Wing Sauce are excellent choices.

How to control the heat level in pigs in a blanket-

If you want mild jalapeno flavor with no heat at all, use mild or medium tamed pickled jalapeños and dice them before adding over the cheese mixture.

For a bit of heat that is very noticeable but easily handled by all, use medium pickled jalapeños but don’t dice them. Leave them in the slices out of the jar and place a couple on each strip before rolling the hot dog in it.

For heat that is upfront and center in each bite, I recommend using fresh jalapeños, sliced lengthwise into six slices and then rolled up along side the hot dog. Baking will mellow out the heat a bit but you’ll still get that fire you’re hoping for, especially if you include the ribs and seeds in each slice. And who am I kidding? If you’re looking for this kind of heat in the recipe, you’ve been around the block a time or two with how to prepare and eat a hot pepper so you already know what to do. 🙂

Can Jalapeno Popper Pigs in a Blanket be made ahead of time?

You can make pigs in a blanket up to the point where you wrap them in the dough. After wrapping them, place on parchment paper on a plate or container that can be covered and refrigerated, up to a day before baking. When ready to bake, preheat your oven then remove the pigs in a blanket from the fridge, placing on your parchment lined baking sheet; brush with the egg wash and sprinkle with salt. Bake and serve.

Jalapeno Poppers version of Pigs in a Blanket are so easy to make and customize. The combination of them being popular, delicious, and easy to put together gives you pretty much everything you’re looking for in great party food.

If you’re looking for other appetizer recipes that are delicious and easy, try my Instant Pot Chicken Wings, Jalapeno Deviled Eggs, or Boursin Stuffed Mushrooms.

Thanks for stopping by. If you make this recipe, be sure to tag @gooddinnermom on Facebook or Instagram.

Recipe adapted from A Gouda Life.