Name: Jalapeño Popper Pigs In A Blanket
Prep time: 40 min
Cook time: 25 min
Yield: 36
Ingredients: 2 Packs Of Farmer John Hot Links, Cut In Thirds; 18 Jalapeño Peppers; 8 Ounces Cream Cheese At Room Temperature; 6 Ounces Shredded Extra Sharp Cheddar; All Purpose Flour For Dusting; 3 Sheets Puff Pastry, Thawed; 1 Large Egg; Pretzel Salt, For Sprinkling, Optional; Marinara Sauce For Dipping, Optional

Lunch Dinner

Jalapeño Popper Pigs In A Blanket

Total Time1 hr 5 mins

Skill LevelIntermediate

Servings36

Rating

Total Time1 hr 5 mins

Skill LevelIntermediate

Servings36

Rating

Key IngredientHot Links 14oz.

AboutInspiration: Host the Toast (hostthetoast.com/jalapeno-popper-pigs-blanket/)

Let's CookFollow the directions below, fire up the kitchen, and get cooking! For the love of meat.

Recipe by

Ingredients

Key Ingredient

Hot Links 14oz.

2 Packs Farmer John Hot Links, Cut In Thirds

18 Jalapeño Peppers

8 Ounces Cream Cheese At Room Temperature

6 Ounces Shredded Extra Sharp Cheddar

All Purpose Flour For Dusting

3 Sheets Puff Pastry, Thawed

1 Large Egg

Pretzel Salt, For Sprinkling, Optional

Marinara Sauce For Dipping, Optional

Key IngredientHot Links 14oz.

Directions

1Preheat the oven to 400°F. Line two baking sheets with parchment paper. Set aside.

2Cut the tops off of the jalapeño peppers and then each pepper in half. Use a spoon to scoop out the seeds and membranes and discard them. Cut the hot links into thirds. Place a hot link on each scooped out pepper half and cut the pepper to be the same size as the hot link. Set aside.

3In a medium-sized bowl, mix together the cream cheese and cheddar cheese until well-combined. One at a time, remove the cocktail wiener from each pepper segment and fill each jalapeño pepper segment with the cheese mixture. Then, top each cheese-filled jalapeño pepper segment again with the cocktail wieners. Set aside.

4In a small bowl, whisk the egg.

5On a lightly floured surface, unroll 1 puff pastry dough sheet. Cut it into 6 equal strips, and then cut those strips in half, cross-ways, to create 12 equal-sized pieces. Roll each stuffed pepper piece in 1 puff pastry strip, then seal with the egg wash. Place the wrapped jalapeño pieces on the prepared baking sheets. Repeat until all no jalapeño pieces or puff pastry remains.

6Brush the puff pastry tops with the remaining egg and sprinkle lightly with pretzel salt. Bake until browned, about 25 to 30 minutes.

7Some of the cheese filling will have spilled out, but don’t worry. Allow the jalapeño popper pigs in a blanket to cool slightly and use a knife to gently scrape away the cheese that’s oozed out onto the baking sheet. There will still be plenty of cheese left inside.

8Serve warm with marinara sauce, for dipping.

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