Jalapeno Popper Pigs in a Blanket

A re-imagined spiced up appetizer developed from the classic Pigs in a Blanket. The blend of a Jalapeno Popper and Pigs in a Blanket leaves us with a scrumptious new way of making the forever loved app.

February 10, 2024

Jalapeno Popper Pigs in a Blanket

Alissa DiSanto
  • Prep Time
    10 min
  • Cook Time
    15 min
  • Total Time
    25 min
  • Servings
  • Difficulty


  • Pillsbury crescent roll dough
  • 7.5 oz whipped chive cream cheese
  • 5 slices of bacon crumbled
  • 1 cup cheddar cheese
  • 8 jalapenos halved- seeds and ribs removed
  • 16 mini hotdogs
  • Olive oil baking spray
  • Garlic powder


  1. Preheat oven to 400° F and line a baking sheet with parchment paper.
  2. In a bowl, combine the whipped cream cheese, bacon, and cheddar cheese until fully incorporated. Set aside.
  3. Cut your crescent rolls into 4 equal portions and then cut each square equally into 4 more strips so you have a total of 16 pieces of dough.
  4. Take your halved jalapenos and if very large, cut them in half again. You want the jalapeno to be the shell or boat for your hotdog so use the hotdog as a guide for how large you want each piece of jalapeño. Fill each jalapeno with your cream cheese mixture. Top with one of the mini hotdogs.
  5. Set your stuffed jalapeno onto one end of your cut crescent dough and roll until the jalapeno and hotdog are covered and you can just see the ends of the jalapeño peeking out from each end. Set on your baking sheet seam side down and continue stuffing and rolling until all your jalapenos are stuffed and rolled up.
  6. Spray each top with cooking spray and sprinkle with garlic powder. Bake in the oven for 14-16 minutes or until the crescent roll is golden brown and cooked through.
  7. Serve warm or at room temp.

Rate this recipe!

Click on a star to rate it!

Average rating 5 / 5. Votes: 1

No votes so far! Be the first to rate this recipe.