Pigs in a Blanket Jalapeno Poppers
Servings Prep Time
36Poppers 40minutes
Cook Time
25minutes
Servings Prep Time
36Poppers 40minutes
Cook Time
25minutes
Ingredients
  • 18 jalapeños
  • 36 Smokies
  • 8ounces Cream Cheese
  • 6ounces Extra Sharp Cheddar Cheese
  • Flour for Dusting
  • 3 Pillsbury Croissant Dough Sheet
  • 1 large egg
  • Pretzel Saltfor sprinkling, optional
  • Marinara Sauceto serve, optional
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. Next, top each cheese-filled jalapeño pepper segment again with a cocktail wiener. Set aside.
  5. In a small bowl, whisk the egg.
  6. 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.
  7. Brush the croissant pastry tops with the remaining egg and sprinkle lightly with pretzel salt.
  8. 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!
  9. Serve warm with marinara sauce for dipping.