Jalapeño Popper Pigs in a Blanket

Get ready to wow your guests with these Jalapeño Popper Pigs in a Blanket—the ultimate mashup of two crowd-pleasing favorites! Imagine spicy jalapeños stuffed with a creamy, cheesy bacon filling, topped with juicy hot links, and wrapped in golden, flaky crescent dough. Whether you’re firing up the grill for a backyard bash or prepping game day snacks, these poppers deliver a smoky, spicy, and cheesy flavor explosion in every bite. They’re the perfect finger food to kick your party up a notch, and trust us—once you serve these, they’ll be gone in minutes!

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For recipe video visit: https://www.atbbq.com/

Learn more about the Yoder Smokers YS640S here: https://www.yodersmokers.com/

INGREDIENTS

  • 6 hot links, halved lengthwise, then crosswise
  • 8 oz bacon, small dice
  • 8 oz cream cheese, room temperature
  • 1/2 cup (2 oz) sharp cheddar, grated
  • 1 tbsp Meat Church Honey Bacon Barbecue Rub
  • 1 tbsp Blues Hog Championship Blend BBQ Sauce
  • 12 large jalapeños, stems removed, halved lengthwise, deseeded
  • 3 each 8 oz canisters crescent roll sheet
  • 1 egg
  • 1 tbsp half and half

INSTRUCTIONS

  1. Preheat your Yoder Smokers YS640S Pellet Grill to 450ºF set up with the Yoder Smokers Cast Iron Griddle installed over the fire box and the diffuser removed.
  2. Place the diced bacon and hot links on the griddle. Cook the bacon until rendered and crispy and the hot links until seared. Remove from the griddle, then place the second shelf in grill. Turn down to 400ºF.
  3. Mix cream cheese, cheddar, bacon, meat church and blues hog. Transfer to piping bag.
  4. Pipe cream cheese mixture into the halved jalapeños. Place seared hot link on top.
  5. Cut crescent roll dough into strips and wrap around the jalapeños. Place on a sheet pan.
  6. Whisk the egg and half and half, then brush onto the dough.
  7. Bake until golden brown, about 30-40 minutes.