GameDay Jalapeno Popper Piggies

Break out of your typical, grilled jalapeno-popper rut and try this out for size!  It has all of the flavors we love, fresh and spicy jalapenos, creamy cheeses and crisp bacon, BUT it also has another level of smokiness with the beef sausage while all wrapped in a warm, pretzel like pastry dough.

So whether your an avid football fan, need a new Thanksgiving appetizer or you just want to curl up on a cool day with a movie and snacks…these rock, my friend!

The Starting Lineup

• 3 sheets puff pastry dough, thawed
• 1 package (36) Lil Smokies
• 18 jalapeno peppers, halved
• 1 cup cheddar cheese, shredded
• 8oz cream cheese, softened
• 3 strips bacon, cooked and crumbled
• 1 egg, beaten
• Flour (for dusting); Kosher salt (garnish)

DIRECTIONS:

1. Preheat the oven to 400 degrees; line two baking sheets with parchment paper.
2. Cut off each jalapeno pepper top; halve and discard the seeds.
3. In a medium sized bowl, combine the cream cheese, shredded cheddar and crumbled bacon.  Fill the halved peppers with the cheese and bacon mixture.  Press a “Smokie” on top of the filling.
4. Lightly flour a clean surface and unfold the thawed puff pastry dough.  Cut each dough rectangle into 6 equal strips vertically and then in half crosswise, to create 12 pieces.  *you may have to gently roll out each dough piece a bit to wrap around filled pepper.
5. Wrap each stuffed pepper in one of the cut puff pastry strips and seal with a bit of egg wash; seam on the bottom.  Place on prepared baking sheet.  Once finished with all, brush the remaining egg wash overtop and sprinkle on a bit of the kosher salt.
6. Bake for 25-30 minutes, till golden brown; serve warm.