If jalapeño poppers and pigs in a blanket combined, you’d get these smoked jalapeño poppers pigs in a blanket. Cream cheese and bacon-filled jalapeños with a little smokie tucked inside, wrapped in golden crescent dough, make irresistible party bites.
These are simple to assemble, budget-friendly, and deliver big flavor — ideal as an appetizer for game day, gatherings, or any casual get-together.
What makes the perfect appetizer?
A great appetizer is easy to make, uses affordable ingredients, and tastes amazing. These popper pigs check all those boxes and vanish fast at any party.
They share ingredients and spirit with other crowd-pleasers, can be prepared in under an hour, and are perfect for serving warm from the smoker or oven.
Can I make these ahead of time?
Yes. You can prep the jalapeños, cook the bacon, and mix the filling a day or two ahead. Keep components refrigerated and assemble or bake/smoke when ready.
Can I make these in my oven?
Absolutely. Bake at 350°F for 20–30 minutes, until the crescent dough is golden and cooked through. A smoker adds a subtle smoky depth, but the oven works perfectly well.
Think of a smoker as another way to apply heat — it behaves like an oven but also infuses smoke flavor.
Ingredients you will need:
Fresh jalapeños
Cream cheese
Cheddar cheese
Little smokies (cocktail wieners)
Crescent roll dough
Your favorite BBQ seasoning
Crispy bacon bits
How to make smoked jalapeño poppers pigs in a blanket
Prepare the jalapeños
Trim about ½ inch off the top and bottom of each jalapeño, remove the stem, then slice lengthwise and scoop out the seeds and membranes. This creates neat boats for stuffing.
Make the cream cheese mixture
In a bowl combine softened cream cheese, shredded cheddar, crispy bacon bits, and BBQ seasoning. Stir until evenly mixed. This creamy, savory filling complements the heat of the jalapeño.
Assemble
Spoon about a tablespoon of the filling into each jalapeño half (a piping bag works but a spoon is fine). Press a little smokie into the center of the filling.
Cut crescent roll triangles in half to create more pieces, then wrap each filled jalapeño in a piece of dough. Brush with melted butter or egg wash for a glossy, golden finish.
Cook
For the smoker: begin at 225°F for 30 minutes, then raise to 350°F and smoke another 20–30 minutes until the dough is golden and cooked through. For the oven: bake at 350°F for 20–30 minutes until golden.
They’re done when the dough has puffed and browned and the jalapeños have softened slightly.
These popper pigs are a go-to appetizer for game day and casual entertaining — always a crowd favorite.
Storing and reheating
Store leftovers in a shallow, airtight container in the refrigerator for up to 5 days. To reheat quickly, microwave for 30 seconds. To restore crispness, use an air fryer or oven at 350°F for 3–5 minutes.
Variations
Make them spicier
Add buffalo sauce to the filling or leave some seeds in the jalapeños to increase heat.
Change the filling
Swap or add different cheeses, seasonings, or mix-ins like diced cooked chicken or sautéed onion.
Add texture
Top the dough with flaky salt, extra BBQ seasoning, everything bagel seasoning, or sesame seeds before baking.
More bacon and jalapeño appetizers
Candied bacon crackers
Atomic buffalo turds
Jalapeño popper dip
Jalapeño and cheddar corn pudding
Smoked jalapeño poppers pigs in a blanket
5 from 7 reviews
- Total Time: 40 minutes
- Yield: 6
Ingredients
- 8 jalapeño peppers
- 8 oz softened cream cheese
- ½ cup shredded cheddar cheese
- 1 package little smokies
- 6 slices bacon, cooked and chopped
- 1.5 tablespoons BBQ seasoning
- 1 package crescent roll dough
- 2 tablespoons melted butter
Instructions
- Cut bacon into small pieces and cook over medium heat until crispy. Drain on paper towels and set aside.
- Trim ½ inch from the tops and bottoms of the jalapeños, slice lengthwise, and remove seeds and membranes.
- Combine softened cream cheese, shredded cheddar, crispy bacon bits, and BBQ seasoning until well mixed.
- Fill each jalapeño half with about a tablespoon of filling and press a little smokie into the center.
- Cut each crescent roll triangle in half to make 16 pieces. Wrap each filled jalapeño with dough and brush with melted butter.
- For smoker: smoke at 225°F for 30 minutes, then increase to 350°F and continue 20–30 minutes until golden. For oven: bake at 350°F for 20–30 minutes until dough is golden and cooked through.
Notes
These can be prepped ahead and cooked when ready. Adjust spice and fillings to suit your taste.
- Author: Jordan Hanger
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Appetizer