Jalapeno Pigs in a Blanket - Cowboy Kent Rollins
Servings 16 pigs in blanket
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.