Can you handle the heat? Try these jalapeño popper pigs-in-a-blanket

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This recipe takes classic pigs-in-a-blanket to an entirely different (and spicy) level. This pastry dough comes stuffed with jalapeños, cream cheese, cocktail sausages and more cheese.




  1. Preheat the oven to 400° F and line two baking sheets with parchment paper.
  2. In a medium-sized bowl, mix together the cream cheese and cheddar cheese until well-combined.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Roll each stuffed pepper piece in one puff pastry strip. Then, seal with the whisked egg wash.
  8. Place the wrapped jalapeño pieces on the prepared baking sheets. Repeat until no more jalapeño pieces or puff pastry remains.
  9. Brush the puff pastry tops with the remaining egg wash and sprinkle lightly with pretzel salt.
  10. Bake the pigs in a blanket until browned, about 25 to 30 minutes.
  11. 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.
  12. Serve warm with marinara sauce for dipping.

If you like this recipe, try making these mini shepherd’s pies.

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