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Jalapeno Popper Pigs in a Blanket Recipe

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This recipe for Jalapeno Popper Pigs in a Blanket, by , is from The Craigmiles/Glowczwski Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Cathy Craigmiles

Category:
Category:

Ingredients:  
Ingredients:  
1 package Crescent rolls, seal perforations
1 (14oz.) package mini smoked cocktail sausages
c. jalapeno from the jar, drained and finely chopped (or more to taste)
4oz. cream cheese, room temperature
c. cheddar cheese, shredded
c. bacon bits or 3 slices of bacon cooked until crisp and crumbled
1 egg + 2 T. water (egg wash)
2 T. coarse salt
parchment paper (optional but makes cleanup easier)

Directions:
Directions:
Preheat oven to 375 F then line a baking sheet with parchment paper. Bring the cream cheese to room temperature, then drain and finely chop the jalapenos. Unroll the crescent roll dough, then carefully spread the cream cheese over the dough covering the entire surface. Scatter the shredded cheese over the top of the dough, then top with jalapeno and bacon bits. Slice the dough (a pizza cutter works well) into about 1-inch strips, then cut them into thirds. Working one at a time, add one sausage link to the cut strip and roll up. Transfer to the baking sheet seam side down and continue until they're all rolled. Prepare egg wash by whisking the egg and water together. Lightly brush the top and sides of each one of the poppers, then sprinkle a little coarse salt over the tops. Bake 10-13 minutes or until golden brown. Serve warm.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
We make these for Thanksgiving and Christmas.

 

 

 

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