Table of Contents
Why make this recipe
Jalapeño Popper Pigs in a Blanket are an exciting twist on classic appetizers. They combine the spicy kick of jalapeño peppers with the savory taste of cocktail wieners, all wrapped in flaky puff pastry. Perfect for parties, game days, or just a fun snack at home, these bites are sure to please anyone who loves a mix of flavors and textures. Plus, they’re easy to make and disappear quickly!
How to make Jalapeño Popper Pigs in a Blanket
Ingredients
- 18 fresh Jalapeño Peppers
- 36 Cocktail Wieners (such as Lil’ Smokies)
- 3 sheets Puff Pastry, thawed
- All-purpose flour (for dusting)
- 8 oz Cream Cheese, room temperature
- 6 oz Extra Sharp Cheddar, freshly shredded
- 1 large Egg (for egg wash)
- Pretzel Salt (optional, for sprinkling)
- Marinara Sauce or Honey Mustard (for dipping)
Directions
- Preheat your oven to 400 degrees F (200 degrees C) and line two large baking sheets with parchment paper.
- Cut the tops off the jalapeño peppers and slice them in half lengthwise. Scoop out and discard the seeds and membranes.
- Place a cocktail wiener into each halved jalapeño and set aside.
- In a medium bowl, combine the cream cheese and shredded cheddar, stirring until smooth.
- Fill each jalapeño segment with the cheese mixture and press a cocktail wiener on top.
- On a floured surface, cut the puff pastry into 12 rectangles and wrap each around a stuffed pepper. Seal the edges with egg wash.
- Place the wrapped peppers seam-side down on the baking sheets. Brush with the remaining egg wash and sprinkle with pretzel salt if desired.
- Bake for 25 to 30 minutes until golden brown and puffed.
- Allow to cool for 5 minutes before serving warm with your choice of dipping sauce.
How to serve Jalapeño Popper Pigs in a Blanket
Serve these tasty bites warm with marinara sauce or honey mustard for dipping. They make excellent finger foods for gatherings or as a delicious snack for movie nights.
How to store Jalapeño Popper Pigs in a Blanket
To store leftovers, place them in an airtight container in the fridge for up to 3 days. Reheat in the oven to restore their crispy texture.
Tips to make Jalapeño Popper Pigs in a Blanket
- Make sure the puff pastry is well-thawed before using for easier wrapping.
- Feel free to adjust the spiciness by leaving some seeds in the jalapeños or using milder peppers.
- Use a fork to press and seal the edges of the pastry neatly.
Variation
You can substitute the cream cheese with flavored cream cheese spreads or add crispy bacon bits to the cheese mixture for extra flavor. For a twist, try using different types of cheese or even sausage instead of cocktail wieners.
FAQs
Q: Can I make these ahead of time?
A: Yes! You can prepare them, wrap them, and store them in the fridge for a few hours before baking.
Q: What can I dip these in?
A: They pair well with marinara sauce, honey mustard, or even ranch dressing.
Q: Can I freeze Jalapeño Popper Pigs in a Blanket?
A: Absolutely! You can freeze them before baking. Just bake them straight from the freezer, adding a few extra minutes to the baking time.
Jalapeño Popper Pigs in a Blanket
Ingredients
Method
- Preheat your oven to 400 degrees F (200 degrees C) and line two large baking sheets with parchment paper.
- Cut the tops off the jalapeño peppers and slice them in half lengthwise. Scoop out and discard the seeds and membranes.
- Place a cocktail wiener into each halved jalapeño and set aside.
- In a medium bowl, combine the cream cheese and shredded cheddar, stirring until smooth.
- Fill each jalapeño segment with the cheese mixture and press a cocktail wiener on top.
- On a floured surface, cut the puff pastry into 12 rectangles and wrap each around a stuffed pepper. Seal the edges with egg wash.
- Place the wrapped peppers seam-side down on the baking sheets. Brush with the remaining egg wash and sprinkle with pretzel salt if desired.
- Bake for 25 to 30 minutes until golden brown and puffed.
- Allow to cool for 5 minutes before serving warm with your choice of dipping sauce.
