JALAPEÑO POPPER PIGS IN A BLANKET RECIPE

Narrowing down my Super Bowl menu has been next to impossible this year. Not only because I think I have some seriously scrumptious recipes in my repertoire (so humble, I know), but mainly because I am the most indecisive human of all time. For evidence of this, take note of the post from earlier this week in which I made 4 wing sauces because I couldn’t choose just one.

Though I have finally gotten it whittled down to only about 3 times more food than necessary for the number of guests I’m expecting, so I guess that’s progress.

Jalapeno Popper Pigs in a Blanket. These spicy, cheesy appetizers are perfect for your next party or game day! | hostthetoast.com

I spent like 3 days debating one of my hardest food decisions to date: would I make Jalapeño Poppers for Pigs in a Blanket for the party? With the long list of appetizers I’d already solidified, making both would be excessive. I asked friends, but the results were split. I flipped a coin, but I forgot to designate which side was which. In all honesty, I really just didn’t want to choose between them. So I took the old’ fallback route.

I combined them. Hello, Jalapeño Popper Pigs in a Blanket! Goodbye, self-control. What I mean is that I ate a ton of these last night. Right before bed. It was maybe not the best course of action for my body but a major win for my soul.

Luckily there were still enough to freeze two big freezer bags full, so if you’re coming to my house on Sunday, expect some of these bad boys. And if you’re not, I highly recommend making some for yourself.

INGREDIENTS

• 18 jalapeño peppers
• 36 lil smokies or cocktail wieners
• 8 ounces cream cheese, at room temperature
• 6 ounces extra sharp cheddar, shredded
• All-purpose flour, for dusting
• 3 sheets puff pastry, thawed
• 1 large egg
• Pretzel salt, for sprinkling, optional
• Marinara sauce, to serve, optional

INSTRUCTIONS

1. Preheat the oven to 400°F. Line two baking sheets with parchment paper. Set aside.
2. Cut the tops off of the jalapeño peppers and then each pepper in half. Use a spoon to scoop out the seeds and membranes and discard them. Place a cocktail wiener on each scooped out pepper half and cut the pepper to be the same size as the cocktail wiener. Set aside.
3. In a medium-sized bowl, mix together the cream cheese and cheddar cheese until well-combined. One at a time, remove the cocktail wiener from each pepper segment and fill each jalapeño pepper segment with the cheese mixture. Then, top each cheese-filled jalapeño pepper segment again with the cocktail wieners. Set aside.
4. In a small bowl, whisk the egg.
5. On a lightly floured surface, unroll 1 puff pastry dough sheet. Cut it into 6 equal strips, and then cut those strips in half, cross-ways, to create 12 equal-sized pieces. Roll each stuffed pepper piece in 1 puff pastry strip, then seal with the egg wash. Place the wrapped jalapeño pieces on the prepared baking sheets. Repeat until all no jalapeño pieces or puff pastry remains.
6. Brush the puff pastry tops with the remaining egg and sprinkle lightly with pretzel salt. Bake until browned, about 25 to 30 minutes.
7. Some of the cheese filling will have spilled out, but don’t worry. Allow the Jalapeño Popper 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.
8. Serve warm with marinara sauce, for dipping.

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