It’s that time of year again, football season, and we all know one of the best parts of game day is the food! Sometimes it’s hard to find recipes that are quick and easy but also delicious, luckily we have the best recipe that is a must-try: Pigs in a Blanket Jalapeño Poppers!
Speaking of football, did you know? – The Dana J. Dykhouse Stadium and Sanford Jackrabbit Athletic Complex at South Dakota State University (SDSU) are indoor athletic complexes with synthetic turf fields containing a soy-based backing product. In an effort to promote sustainability and agriculture, SDSU made this change to support our state’s number one industry: agriculture.
We are obsessed with this simple twist on jalapeno poppers and we know you will be too. They have just the right amount of spice, and the croissant and cheese make them next level! Watch our video to learn how to make these delicious Pigs in a Blanket Jalapeño Poppers!
Need more game-day recipes? Try out our Jalapeno Bacon Cheese Ball for an appetizer or our delicious Chili for a main dish. Comment below or make sure to tag Hungry for Truth on Facebook to share how your recipes turn out!
Pigs in a Blanket Jalapeno Poppers
- 18 jalapeños
- 36 Smokies
- 8 ounces Cream Cheese
- 6 ounces Extra Sharp Cheddar Cheese
- Flour for Dusting
- 3 Pillsbury Croissant Dough Sheet
- 1 large egg
- Pretzel Salt for sprinkling, optional
- Marinara Sauce to serve, optional
- If using an oven preheat to 400°F and line two baking sheets with parchment paper. If using an air fryer preheat to 375°F.
- Cut the top and bottoms off of the jalapeño peppers and then cut each pepper in half. Use a spoon to scoop out the seeds and membranes and discard them.
- In a medium-sized bowl, mix together the cream cheese and cheddar cheese until well-combined. Take each jalapeño pepper segment and fill it with the cheese mixture.
- Next, top each cheese-filled jalapeño pepper segment again with a cocktail wiener. Set aside.
- In a small bowl, whisk the egg.
- On a lightly floured surface, unroll 1 Pillsbury croissant 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 of the Pillsbury croissant strips, then seal with the egg wash.
- Brush the croissant pastry tops with the remaining egg and sprinkle lightly with pretzel salt.
- Place all of the croissant jalapeño poppers on a prepared baking sheet or in an air fryer. If baking in the oven, bake until browned, about 25 to 30 minutes. If in the air fryer, air fry for about 5 minutes!
- Serve warm with marinara sauce for dipping.