Jalapeno Popper Pigs in a Blanket


14 ounce bag Lil’ Smokies

2 cans Pillsbury Crescent Rounds, cut in half

8 jalapenos, stem and seeds removed, cut in fourths

4 ounces cream cheese, softened

2 cups sharp cheddar, shredded

4 bacon slices, cooked and crumbled

½ teaspoon Slap Ya Mama

½ teaspoon garlic salt

½ teaspoon black pepper


Preheat the oven to 350°.

Cut the crescent dough in half to create 16 strips of dough. Repeat with other dough. Set aside.

In a medium sized mixing bowl, beat the cream cheese until light and fluffy. Add in the shredded cheddar, crumbled bacon, and seasonings. Stir to mix well.

Cut jalapenos in half vertically, then in half horizontally, and end up with 4 pieces per jalapeno.

Fill with cream cheese mixture. Place a lil’ smokie on top of cream cheese mixture and wrap with a dough strip. Place wrapped lil’ smokies on a baking sheet.

Bake in the oven for 20 minutes or until golden brown.

Remove from oven and serve immediately.

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