Jalapeño Popper Pigs in a Blanket
A gourmet twist on pigs in a blanket, these Jalapeño Popper Pigs combine creamy cheese-stuffed jalapeños, smoky cocktail wieners, and ultra-flaky puff pastry. They’re crisp, buttery, mildly spicy, and guaranteed to steal the show at any party.
Equipment
- Baking Sheets
- Parchment paper
- Mixing bowl
- Pastry Brush
Ingredients
- 18 fresh jalapeño peppers
- 36 cocktail wieners (Lil' Smokies)
- 3 sheets puff pastry, thawed
- 8 oz cream cheese, room temperature
- 6 oz extra sharp cheddar cheese, freshly shredded
- 1 large egg (for egg wash)
- all-purpose flour, for dusting
- pretzel salt, optional
Instructions
- Preheat oven to 400°F (200°C). Line baking sheets with parchment. Slice jalapeños in half lengthwise and remove seeds and membranes.
- Place a cocktail wiener into each jalapeño half and trim the pepper so it matches the length of the wiener.
- In a bowl, stir together cream cheese and shredded cheddar until smooth and fully combined.
- Fill each jalapeño half with cheese mixture and press a cocktail wiener on top so it adheres to the filling.
- Roll puff pastry on a floured surface. Cut into 12 rectangles per sheet. Wrap each stuffed jalapeño with pastry and place seam-side down on baking sheets.
- Brush tops with egg wash and sprinkle with pretzel salt if desired. Bake 25–30 minutes until golden, puffed, and crisp.
- Cool for 5 minutes. Detach any crispy cheese overflow and serve warm with marinara or honey mustard.
Notes
Using puff pastry instead of crescent dough creates a lighter, crispier texture and a more polished, bakery-style appearance.