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.
Jalapeno Popper Pigs In A Blanket
- ¼ cup pickled jalapeños plus 1 tablespoon brine
- 1 package Crescent dough sheet
- 4 ounces cream cheese softened
- 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
- 2 tbsp coarse salt
- Preheat oven to 375F° and place oven rack at center position. Line a baking sheet with parchment paper.
- In a small bowl, mix the softened 4 ounces cream cheese and 1 tablespoon jalapeno brine until well blended.
- Unroll the crescent dough and gently press down any curling edges. Using an offset spatula, spread the cream cheese over the dough, covering it completely. Sprinkle the ½ cup shredded cheddar cheese over the cream cheese.
- You can use the ¼ cup pickled jalapeno a couple of ways. If you don't want much heat, chop the jalapeños finely before sprinkling over the cream cheese. If you like more heat, leave them in the round slices as they came in the jar. Add more if you like (if you really want heat, I'd use fresh, raw jalapeños).
- Using a pizza cutter or sharp knife, you're going to follow the long side of the dough and cut 1" strips (take the long road, so to speak), then you'll cut those strips into fourths. You should have 28 pieces to wrap around the hot dogs, but whatever will be fine.
- Add one piece of hot dog to the cut strip and roll, pressing lightly to seal the end. Transfer to the baking sheet about 2" apart, seam side down and continue until they're all rolled. You might need two baking sheets or you can bake them half at a time.
- In a small bowl, whisk the egg and about a tablespoon of water together then lightly brush the top and sides of each pig in a blanket. Sprinkle the top with coarse salt. You could use Everything Bagel seasoning, sesame seeds, or dried herbs.
- Bake 13-15 minutes or until golden brown. Serve immediately out of the oven.
- The pigs in a blanket could be made using Little Smokies sausage links but they taste so much better using hot dogs. We LOVE Nathan's uncured beef franks. If you can find those, you won't be disappointed.
- Pickled jalapeños come jarred in mild, medium, and hot varieties. We used the medium and there was no heat at all. They mellow out as they cook, and if you dice them, they're especially mild. If you want a really good amount of heat, but the hot and don't dice them or buy fresh and leave the seeds and ribs in when dicing or slicing.
- Dipping sauce is really not necessary as these are delicious as is, but if you want a sauce, mustard or Frank's Buffalo Wing Sauce both work well.
- I added two tablespoons peach jam to the softened cream cheese before spreading. This isn't necessary but if you have a favorite jam on hand, it adds a mild sweetness that's fun to offset the savory flavor from the hot dogs. Not a game changer, but a tasty, interesting addition.
Recipe adapted from A Gouda Life.
teresa hancy says
These look appetizing! Putting the ingredients on my grocery list!
Sally Humeniuk says
Thanks, Teresa! I hope you like them.
Simple food like this is always a hit with my family. Cant wait to try them!
shawna flinn says
Now this is a hot dog I could go totally devour! Gorgeous photos!!
Sally Humeniuk says
Thanks so much, Shawna!
janice b says
It’s like a “grown up” Pigs in a Blanket! What a great idea 🙂