Jalapeño Popper Pigs in a Blanket

Name: Jalapeño Popper Pigs in a Blanket
Total time: 2 h 20 min
Ingredients: 14 ounce bag Lil’ Smokies; 2 cans Pillsbury Crescent Rounds, cut in half; 8 jalapenos, stem and seeds removed, cut in fourths; 4 ounces cream cheese, softened; 2 cups sharp cheddar, shredded; 4 bacon slices, cooked and crumbled; ½ teaspoon Slap Ya Mama; ½ teaspoon garlic salt; ½ teaspoon black pepper

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Total: 140

Servings: 32

Ingredients

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14 ounce bag Lil’ Smokies2 cans Pillsbury Crescent Rounds, cut in half8 jalapenos, stem and seeds removed, cut in fourths4 ounces cream cheese, softened2 cups sharp cheddar, shredded4 bacon slices, cooked and crumbled½ teaspoon Slap Ya Mama½ teaspoon garlic salt½ teaspoon black pepper

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Instructions

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Step 1

Preheat the oven to 350°.

Step 2

Cut the crescent dough in half to create 16 strips of dough. Repeat with other dough. Set aside.

Step 3

In a medium sized mixing bowl, beat the cream cheese until light and fluffy. Add in the shredded cheddar, crumbled bacon, and seasonings. Stir to mix well.

Step 4

Cut jalapenos in half vertically, then in half horizontally, and end up with 4 pieces per jalapeno.

Step 5

Fill with cream cheese mixture. Place a lil’ smokie on top of cream cheese mixture and wrap with a dough strip. Place wrapped lil’ smokies on a baking sheet.

Step 6

Bake in the oven for 20 minutes or until golden brown.

Step 7

Remove from oven and serve immediately.