Description
These Easy Mummy Jalapeno Popper Pigs in a Blanket are a fun, festive Halloween snack that combines spicy jalapeño popper filling, smoky bacon, and cocktail sausages wrapped in crescent dough. Ready in about 30 minutes, they’re perfect for parties, game days, or any last-minute craving.
Ingredients
- 8 oz cream cheese, softened to room temperature
- 3–4 large jalapeños, seeded and finely diced
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup shredded cheddar cheese (optional)
- 1 can (8 oz) refrigerated crescent roll dough
- 12–16 mini cocktail sausages
- 6–8 slices bacon, cut in half crosswise
- 1 egg, beaten with 1 tablespoon water (for egg wash)
- Sesame seeds or poppy seeds (optional, for topping)
- Ranch dressing or spicy mayo (for dipping, optional)
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Prep the jalapeños: Cut the tops off, slice in half lengthwise, scrape out seeds and membranes, then finely dice into small pieces (about 1/4 inch or smaller). Set aside.
- Make the filling: In a small mixing bowl, combine softened cream cheese, diced jalapeños, garlic powder, salt, pepper, and shredded cheddar (if using). Mix until smooth and well combined. Taste and adjust seasoning if desired.
- Prep the bacon: Cut each slice of bacon in half crosswise. For thick-cut bacon, partially cook it first (microwave 1-2 minutes or sear in a hot skillet for 30 seconds per side) to ensure it crisps up fully. Regular bacon can be used raw.
- Open the crescent rolls: Unroll the dough and separate along perforations into 8 triangles. Cut each triangle lengthwise into 2-3 strips (wider strips = less wrapping, narrower strips = more mummy bandages).
- Assemble the mummies: Take one cocktail sausage and spread a thin layer of cream cheese mixture on one side. Wrap a half-slice of bacon around the sausage, then take a strip of crescent dough and wrap it around the sausage like a bandage, leaving a small gap in the middle for the mummy’s face. The dough should overlap slightly but not be too tight.
- Place on the baking sheet: Arrange wrapped sausages seam-side down, about 1 inch apart.
- Apply the egg wash: Brush the beaten egg mixture over each mummy. Sprinkle with sesame seeds or poppy seeds if desired.
- Bake: Bake for 12-15 minutes, or until the crescent dough is golden brown and the bacon is crispy. If dough browns too fast but bacon isn’t done, tent loosely with foil for the last 2-3 minutes.
- Cool slightly and serve: Let cool on the baking sheet for 2-3 minutes before transferring to a serving platter. Serve warm with ranch dressing, spicy mayo, or on their own.
Notes
Don’t overfill the sausages with cream cheese mixture—a thin layer is enough. Make sure cream cheese is truly softened to avoid lumpy filling. For best results, partially cook thick-cut bacon before wrapping. These are best served warm; if making ahead, assemble and refrigerate, then bake just before serving. For a vegetarian version, swap sausages for mini vegetarian smokies or roasted butternut squash pieces. For gluten-free, use gluten-free crescent roll dough or puff pastry.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Cuisine: American
Nutrition
- Serving Size: 4 mummies
- Calories: 400
- Sugar: 5
- Sodium: 900
- Fat: 30
- Saturated Fat: 13.5
- Carbohydrates: 20
- Fiber: 1.5
- Protein: 13.5
Keywords: Halloween appetizer, jalapeno popper, pigs in a blanket, mummy snack, party food, game day snack, crescent roll recipe, bacon wrapped