Piggie Poppers
Piggie Poppers
If a jalapeno popper and a pig in a blanket had a baby, this would be it.
Ingredients
- 1 package Crescent dough sheet (or crescent rolls, just seal the perforations)
- 1 package Lit’l Smokies cocktail sausages
- 1/4 cup jalapeno (from the jar)
- 4 oz cream cheese, room temperature
- 1/4 cup Ellsworth Valley Cheddar Cheese, grated
- 1/4 cup Ellsworth Valley Monterey Jack Jalapeno, grated
- 1/4 cup bacon bits (or 3 slices of bacon cooked until crisp and crumbled)
- 1 egg wash (see below)
- coarse salt
- Parchment paper (optional for easier cleanup)
Instructions
- Preheat the oven to 375°. Line a baking sheet with parchment paper.
- Drain and finely chop the jalapenos. Combine cream cheese, jalapenos, and bacon in a small bowl.
- Unroll the crescent dough and spread the cream cheese mixture over the entire dough surface. Sprinkle grated cheese on top.
- Slice the dough (a pizza cutter works well) into about 1″ strips then cut those strips into thirds.
- Working one at a time, add one sausage link to the cut strip and roll, pressing to seal them. Transfer to the baking sheet seam side down. Continue until they are all rolled.
- Prepare the egg wash by whisking the egg and 2 Tbsp water together. Lightly brush the top and sides of each popper then sprinkle with a little coarse salt. Bake 15-18 minutes or until golden brown. Serve warm.
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