Narrowing down my Super Bowl menu has been next to impossible this year. Not only because i feel I even have some seriously scrumptious recipes in my repertoire (so humble, I know), but mainly because i'm the foremost indecisive human of all time. For evidence of this, note of the post from earlier in the week during which I made 4 wing sauces because I couldn’t choose only one.

Though I even have finally gotten it whittled right down to only about 3 times more food than necessary for the amount of guests I’m expecting, so i assume that’s progress.


I combined them. Hello, Jalapeño Popper Pigs during a Blanket! Goodbye, self-control. What I mean is that I ate plenty of those last night. Right before bed. it had been maybe not the simplest course of action for my body but a serious win for my soul.

They’re very simple to place together. First, you've got to slice jalapeno peppers in half, remove the seeds, then cut them into pieces that are an equivalent size as Lil Smokies or cocktail wieners. Then, mix together cheese and cheddar , and fill the jalapeno pieces with the cheese blend. Once they’re filled, press the cocktail wieners on top and you’re able to roll.

You can use croissant dough if you’d prefer, but I personally love puff pastry. i feel it gets fluffier and flakier, reheats better, and appears nicer, so i exploit 3 sheets of puff pastry for wrapping the Jalapeño Popper Pigs during a Blanket. Just roll ’em up, one at a time, sealing the sides with a touch of egg.



  • 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


  1. Preheat the oven to 400°F. Line two baking sheets with parchment paper. Set aside.
  2. 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.
  3. 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.
  4. In a small bowl, whisk the egg.
  5. On a lightly floured surface, unroll 1 puff pastry 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 puff pastry strip, then seal with the egg wash. Place the wrapped jalapeño pieces on the prepared baking sheets. Repeat until all no jalapeño pieces or puff pastry remains.
  6. Brush the puff pastry tops with the remaining egg and sprinkle lightly with pretzel salt. Bake until browned, about 25 to 30 minutes.
  7. Some of the cheese filling will have spilled out, but don’t worry. Allow the Jalapeño Popper Pigs in a Blanket to cool slightly and use a knife to gently scrape away the cheese that’s oozed out onto the baking sheet. There will still be plenty of cheese left inside.
  8. Serve warm with marinara sauce, for dipping.

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