Two phenomenal party snacks just got combined into one mind-blowing appetizer

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Sometimes life’s decisions are simply too hard. You’re having the gang over to watch the big game or just to hang out, and you need to whip up a yummy snack. But are you going to make flaky, buttery, hot-dog-filled pigs in a blanket? Or will you go for cheesy, spicy jalapeño poppers? Good news! You don’t have to decide. You can combine these two amazingly delicious party snacks into one mind-blowing finger food.
These tasty morsels have so many remarkable elements. Spicy jalapeño pepper boats are filled with a rich, flavorful mixture of cream cheese, bacon and cheddar cheese. The filling is topped with a mini wiener. The whole thing then gets wrapped in a strip of puff pastry and baked to crispy, golden deliciousness. You won't regret giving this recipe a try.
Cooktop Cove
Jalapeño popper pigs in a blanket
15 minutes
20 minutes
35 minutes
1 sheet frozen puff pastry dough, thawed
1 8-ounce package cream cheese, at room temperature
1 teaspoon garlic powder
6 slices bacon, cooked and crumbled
1 ½ cups grated cheddar cheese
kosher salt
Freshly ground black pepper
8 jalapeños, trimmed, halved lengthwise and seeded
16 mini-cocktail wieners
1 large egg beaten with 1 teaspoon water.
Preheat the oven to 375° Fahrenheit and line a large baking sheet with parchment paper.
On a lightly floured surface, roll out the puff pastry dough to an even thickness. Cut the dough into eight long strips and then cut each strip in half crosswise.
In a medium bowl, beat together the cream cheese, garlic powder, bacon and cheddar cheese. Season with salt and pepper.
Spread the cream cheese mixture onto the strips of pastry dough.
Place one mini wiener into each jalapeño half and then place the jalapeño half on one end of a pastry strip. Roll the pastry around the jalapeño and then set it on the prepared baking sheet, seam side down.
Once all the jalapeños have been stuffed and wrapped in pastry, brush the egg wash over the tops of all.
Bake for 15 to 20 minutes, until golden brown.
Serve hot.
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