Ingredients
Scale
- 8 jalapeño peppers
- 8 oz softened cream cheese
- 1/2 cup shredded cheddar cheese
- 1 package of lil smokies
- 6 slices of bacon
- 1.5 tablespoons bbq seasoning (homemade or get mine here!)
- 1 packages of crescent roll dough
- 2 tablespoons melted butter
Instructions
- Cut your bacon into small pieces, add to pan and cook over medium heat until crispy. Lay bacon on a plate lined with a paper towel to absorb the grease. Set aside.
- 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, cheddar cheese, crispy bacon bits, 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
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- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Appetizer
