Smoked jalapeño poppers pigs in a blanket

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Step 1

Cut your bacon into small pieces, add to pan and cook over medium heat until crispy. Lay bacon on a plate lined with a paper towel to absorb the grease. Set aside.

Step 2

Slice a 1/2 inch off the tops and bottoms of your jalapeño peppers. Then cut lengthwise to split in half and remove seeds with a spoon.

Step 3

Make the filling by combining softened cream cheese, cheddar cheese, crispy bacon bits, and bbq seasoning. Mix together to incorporate.

Step 4

Fill each jalapeño piece with the filling you just prepared and place a little smokie sausage in the center of it.

Step 5

Cut each piece of crescent roll dough in half (should have 16 pieces). Then wrap each filled jalapeño with a piece of crescent roll dough. Brush each piece of dough with melted butter.

Step 6

Smoke jalapeño poppers pigs in a blanket at 225°F for 30 minutes and then at 350°F for 20-30 minutes until dough is golden brown and cooked all the way through. If baking in oven, cook at 350°F for 20-30 minutes until dough is golden brown and cooked all the way through.