Jalapeno Popper Pigs in a Blanket
This recipe easily combines smoked jalapeno poppers and pigs in a blanket, and it’ll have everyone at your next backyard barbecue doing a cowboy happy dance. This is a simple recipe that has all the flavor of jalapeno poppers without the deep-frying.
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Cream Cheese Filling
Start by preparing the cream cheese filling. Mix up the cream cheese, the French onion dip, chopped bacon, Kent’s Rib Rub, and the shredded cheeses. Have a taste and adjust the ingredients to your taste. You might add more Rib Rub, or more cream cheese. Add whatever suits your fancy! Set aside.
Halve the Jalapenos
When you are ready to cut up the jalapenos, have a Lil’ Smoky nearby so you can measure up the pepper with the sausage. This will help you when you assemble these fellers later.
Slice the top off of the jalapeno and cut it in half, lengthwise. Remove the stems and seeds.
Tip: When removing seeds and stems from the jalapeno, wear gloves or wash your hands REALLY well before rubbing your eyes!
Stuff the Jalapenos and Wrap the Pigs in a Blanket!
Take the halves of the jalapenos and stuff with about a tablespoon of the cream cheese filling. Press the sausage into the mixture. You’re now ready to wrap the crescent dough around the jalapeno popper.
Place the jalapeno near the wide end of the triangle in the pre-cut crescent roll dough, and roll on up.
Smoke the Jalapeno Popper Pigs in a Blanket
If you’re doing this at home, grab a wire rack and bake in the oven at 325 until the dough is cooked all the way through and the jalapenos are starting to get tender.
If you’re outside, set that smoker to about 275 degrees. It will take about 30 minutes for the crescent dough to bake through. If the dough is getting too dark for your taste, flip halfway through.
Tip: Coat the crescent dough with butter to add a special touch and a lot of good flavor.
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As Seen in This Recipe
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More Recipes for Appetizers on the Smoker by Cowboy Kent Rollins
Jalapeno Pigs in a Blanket - Cowboy Kent Rollins
Ingredients
- 8 jalapeño peppers
- 6 oz cream cheese softened
- 2 to 3 tablespoons French Onion Dip from tub
- 6 slices bacon fried and chopped
- 1 ½ tablespoons Kent’s Rib Rub or you favorite bbq seasoning
- ¼ cup shredded cheddar cheese
- ¼ cup shredded mozzarella cheese
- 1 12 oz. package Lit’l Smokies
- 2 cans crescent rolls dough
- Melted butter for spreading
- Grated Parmesan cheese for sprinkling
Instructions
- Preheat the smoker to 275 degrees F. Clean and oil the grates.
- In a small bowl, combine the cream cheese, onion dip, bacon, Rib Rub and cheeses, until smooth. Taste the mixture and adjust any of the ingredients, as desired.
- Slice the tip and the stems off of the ends off the jalapenos. Slice in half ,lengthwise. Remove the seeds and membrane. Spoon about 1 tablespoon of the cream cheese mixture to each jalapeno half, top with one Lit’l Smokie.
- Wrap one crescent roll dough piece around each jalapeno. Place on the smoker and smoke for about 30 minutes, or until the jalapenos soften slightly and the dough is cooked through and golden brown. Baste the tops with melted butter and sprinkle with Parmesan. Serve warm.
- *Alternately, you can bake these on a cookie sheet at 325 degrees F.