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- 18 jalapeño peppers
- 36 cocktail sausages
- 8 ounces cream cheese, at room temperature
- 6 ounces extra sharp cheddar, shredded
- All-purpose flour, for dusting
- 3 sheets frozen puff pastry dough, thawed
- 1 large egg, whisked
- Pretzel sea salt, optional
- Marinara sauce, optional
- Preheat the oven to 400° F and line two baking sheets with parchment paper.
- In a medium-sized bowl, mix together the cream cheese and cheddar cheese until well-combined.
- Cut the tops off of the jalapeño peppers and then cut each pepper in half. Use a spoon or a knife to scoop out the seeds and membranes and discard them.
- Place a cocktail sausage on each scooped out pepper half and cut the pepper to be the same size as the cocktail sausage. Set aside.
- One at a time, remove the cocktail sausage from each pepper and fill each pepper with the cheese mixture. Then, top each cheese-filled jalapeño pepper again with the cocktail sausages. Set aside.
- On a lightly floured surface, unroll one puff pastry dough sheet. Cut it into six equal strips, and then cut those strips in half, cross-ways, to create 12 equal-sized pieces.
- Roll each stuffed pepper piece in one puff pastry strip. Then, seal with the whisked egg wash.
- Place the wrapped jalapeño pieces on the prepared baking sheets. Repeat until no more jalapeño pieces or puff pastry remains.
- Brush the puff pastry tops with the remaining egg wash and sprinkle lightly with pretzel salt.
- Bake the pigs in a blanket until browned, about 25 to 30 minutes.
- Some of the cheese filling will spill out, but don’t worry. Allow the 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.
- Serve warm with marinara sauce for dipping.
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