Directions
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
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.
Mix cream cheese, cheddar, bacon, meat church and blues hog. Transfer to piping bag.
Pipe cream cheese mixture into the halved jalapeños. Place seared hot link on top.
Cut crescent roll dough into strips and wrap around the jalapeños. Place on a sheet pan.
Whisk the egg and half and half, then brush onto the dough.
Bake until golden brown, about 30-40 minutes.
Recipe Note
Other Recipes You Might Enjoy:
Jalapeno Popper Eggrolls
Jalapeno Popper Pasta Salad
Recipe Highlights and Insights:
The origins of **pigs in a blanket** date back centuries, with different cultures putting their own spin on this popular dish. The concept of wrapping meat in dough has roots in Europe, where similar dishes were made in various countries. In the United Kingdom, the term "pigs in blankets" refers to small sausages wrapped in bacon, traditionally served alongside Christmas dinners
However, the American version—mini sausages or hot dogs wrapped in biscuit or crescent dough—became popular in the mid-20th century, likely influenced by the rise of convenient, pre-packaged foods. Recipes for this version started appearing in cookbooks in the 1950s, cementing it as a party and potluck favorite. Over time, pigs in a blanket have become a go-to appetizer or snack in both home kitchens and casual dining settings, loved for their simplicity and crowd-pleasing appeal.
Nutrition
Nutrition
- Serving Size
- 1 serving
Amount/Serving % Daily Value
- Fat
- 26.9 grams
- Saturated Fat
- 12 grams
- Cholesterol
- 84 milligrams
- Sodium
- 1752 milligrams
- Carbs
- 17.4 grams
- Fiber
- 1.4 grams
- Sugar
- 5 grams
- Protein
- 10.6 grams
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