Jalapeno Popper Pigs in a Blanket

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.



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

Preheat the oven to 400°F. Line two baking sheets with parchment paper. Set aside.
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.
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 segement 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.
In a small bowl, whisk the egg.
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