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.
Servings: 8 people
Calories: 118kcal
Equipment
- 1 Baking sheet
- Parchment paper
- pizza cutter
Ingredients
- 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.
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
Calories: 118kcal | Carbohydrates: 3g | Protein: 4g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.003g | Cholesterol: 48mg | Sodium: 1929mg | Potassium: 40mg | Sugar: 1g | Vitamin A: 295IU | Calcium: 69mg | Iron: 0.3mg