Ingredients
Scale
- 8 jalapeno peppers
- 8 oz softened cream cheese
- 1/2 cup shredded colby jack cheese
- 1/4 cup of canned chili (Or homemade)
- 1 package of lil smokies
- 1.5 tablespoons bbq seasoning (Homemade or store-bought)
- 1 package of crescent roll dough
- 2 tablespoons melted butter
Instructions
- Slice a 1/2 inch off the tops and bottoms of your jalapeño peppers. Then cut lengthwise to split in half and remove seeds with a spoon.
- Make the filling by combining softened cream cheese, colby jack cheese, chili, and bbq seasoning. Mix together to incorporate.
- Fill each jalapeño piece with the filling you just prepared and place a little smokie sausage in the center of it.
- Cut each piece of crescent roll dough in half (should have 16 pieces). Then wrap each filled jalapeño with a piece of crescent roll dough. Brush each piece of dough with melted butter.
- Smoke jalapeño poppers pigs in a blanket at 225°F for 30 minutes and then at 350°F for 20-30 minutes until dough is golden brown and cooked all the way through. If baking in oven, cook at 350°F for 20-30 minutes until dough is golden brown and cooked all the way through.
Notes
*If cooking in the oven, you can parboil the cut jalapenos for 4 minutes first before filling and wrapping them.
- Prep Time: 20 minutes
- Cook Time: 1 hour
