JALAPEÑO POPPER PIGS IN A BLANKET
Narrowing down my Super Bowl menu has been next to impossible this year. Not only because I think I have some seriously scrumptious recipes in my repertoire (so humble, I know), but mainly because I am the most indecisive human of all time. For evidence of this, take note of the post from earlier this week in which I made 4 wing sauces because I couldn’t choose just one.
Though I have finally gotten it whittled down to only about 3 times more food than necessary for the number of guests I’m expecting, so I guess that’s progress.
I spent like 3 days debating one of my hardest food decisions to date: would I make Jalapeño Poppers ooor Pigs in a Blanket for the party? With the long list of appetizers I’d already solidified, making both would be excessive. I asked friends, but the results were split. I flipped a coin, but I forgot to designate which side was which. In all honesty, I really just didn’t want to choose between them. So I took the ol’ fallback route.
I combined them. Hello, Jalapeño Popper Pigs in a Blanket! Goodbye, self-control. What I mean is that I ate a ton of these last night. Right before bed. It was maybe not the best course of action for my body but a major win for my soul.
author: morgan(Thank You)
source: hostthetoast.com
INGREDIENTS
- 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
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