Jalapeno Popper Pigs in a Blanket

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We like to make something new to snack on each New Year’s eve. And we’re always up for something with a little kick, a little spiciness. Like pretty much everyone, we’re fans of the classic pigs in a blanket treat. But, it needs a bit of a tweak to make it a little different and bring in the heat. These jalapeno popper pigs in a blanket are just as easy to make as the favorite. Each bite has just the right amount of spiciness to it. They’ll make your lips tingle in a good way!

Jalapeno Popper Pigs in a Blanket

Making jalapeno popper pigs in a blanket isn’t meant to be a stressful task. They don’t take that long to prepare. About as long as they’ll take to disappear, really. If you don’t cut the jalapenos into 24 perfectly-shaped equally-sized pieces, don’t fret. There’s no need to panic if you don’t get the dough cut into 24 lovely triangles. And hey, if you can’t roll them each up to look all the same… who cares? They’re delicious! You’ll love them just like we did!

I highly recommend that you shred or grate your own cheese at home. Don’t buy the pre-shredded or pre-grated stuff. It has stuff added to it to keep it from sticking together. That ‘stuff’ affects how the cheese melts. Shred it yourself and use the good stuff.

Jalapeno Popper Pigs in a Blanket
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5 from 1 vote

Jalapeno Popper Pigs in a Blanket

Kicked-up version of the classic party treat!
Course Appetizer
Cuisine American
Keyword pigs in a blanket, spicy
Prep Time 15 minutes
Cook Time 14 minutes
Servings 24
Calories 100kcal


  • 4 ounces cream cheese at room temperature
  • 1 cup sharp cheddar cheese shredded
  • 1 tablespoon fresh lime juice
  • 3 large jalapeno peppers stemmed
  • 24 Hillshire Farm Lit'l Smokies
  • 8 ounce refrigerated crescent roll dough
  • 1 large egg lightly beaten
  • 1 tablespoon milk
  • kosher salt


  • Line a large baking sheet with parchment paper.
  • In a small bowl, mix together the softened cream cheese, cheddar and lime juice.
  • Cut each jalapeno in half lengthwise. Remove the seeds and any membrane. You will have 6 pieces.
  • Cut each jalapeno half in half again lengthwise. You will have 12 pieces.
  • Cut each jalapeno slice in half in the middle (not lengthwise). You will now have 24 pieces.
  • Spoon about 1 good teaspoon of the cheese mixture onto each jalapeno piece. Push a mini sausage into the cream cheese.
  • Open the crescent roll dough and tear into triangles. Cut each triangle into 3 strips, starting at the small pointed end and then cutting upwards. to the larger end. You'll end up with 24 thin triangular pieces of dough.
  • Place a jalapeno-cheese-frank on the large end of one of the small triangles and roll it up to the smaller end. Transfer to the parchment paper-lined baking sheet seam-side down. Repeat with the remaining franks, leaving about 1" of clearance between each one.
  • Place the baking sheet into the fridge for 10 minutes.
  • Meanwhile, preheat oven to 375 F. Also whisk together the egg and milk in a small bowl.
  • Remove tray from fridge and brush the tops of each pastry bite with the egg wash. Sprinkle with a bit of the salt.
  • Bake 12-20 minutes or until golden brown.
  • Let rest 5 minutes before transferring to a platter and serving.


Calories: 100kcal | Carbohydrates: 5g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.001g | Cholesterol: 23mg | Sodium: 215mg | Potassium: 34mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 142IU | Vitamin C: 2mg | Calcium: 41mg | Iron: 0.3mg

Nutritional values are approximate.

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