Piggie Poppers

AuthorEllsworth
DifficultyIntermediate

If a jalapeno popper and a pig in a blanket had a baby, this would be it.

Save

Piggie Poppers

Yields1 Serving
Prep Time20 minsCook Time18 minsTotal Time38 mins

 1 package Crescent dough sheet (or crescent rolls, just seal the perforations)
 1 package Lit’l Smokies cocktail sausages
 ¼ cup jalapeno (from the jar)
 4 oz cream cheese, room temperature
 ¼ 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)

1

Preheat the oven to 375°. Line a baking sheet with parchment paper.

2

Drain and finely chop the jalapenos. Combine cream cheese, jalapenos, and bacon in a small bowl.

3

Unroll the crescent dough and spread the cream cheese mixture over the entire dough surface. Sprinkle grated cheese on top.

4

Slice the dough (a pizza cutter works well) into about 1″ strips then cut those strips into thirds.

5

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.

6

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.

Category

Ingredients

 1 package Crescent dough sheet (or crescent rolls, just seal the perforations)
 1 package Lit’l Smokies cocktail sausages
 ¼ cup jalapeno (from the jar)
 4 oz cream cheese, room temperature
 ¼ 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)

Directions

1

Preheat the oven to 375°. Line a baking sheet with parchment paper.

2

Drain and finely chop the jalapenos. Combine cream cheese, jalapenos, and bacon in a small bowl.

3

Unroll the crescent dough and spread the cream cheese mixture over the entire dough surface. Sprinkle grated cheese on top.

4

Slice the dough (a pizza cutter works well) into about 1″ strips then cut those strips into thirds.

5

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.

6

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.

Piggie Poppers