14 ounces Lil’ Smokies
2 cans Pillsbury Crescent Rounds, halved
8 jalapeños, deseeded and cut into fourths
4 ounces softened cream cheese
2 cups sharp cheddar, shredded
4 slices cooked and crumbled bacon
½ teaspoon Slap Ya Mama
½ teaspoon garlic salt
½ teaspoon black pepper
Preheat the oven to 350°F.
Cut the Pillsbury Crescent Rounds in half to create 16 strips of dough. Repeat with the remaining dough. Set aside.
In a medium-sized mixing bowl, beat the cream cheese until light and fluffy. Add in the shredded cheddar, crumbled bacon, and seasonings. Stir well to combine.
Cut jalapeños in half vertically, then in half horizontally, resulting in 4 pieces per jalapeño.
Fill each jalapeño piece with the cream cheese mixture. Place a Lil’ Smokie on top of the cream cheese mixture and wrap with a dough strip. Arrange the wrapped Lil’ Smokies on a baking sheet.
Bake in the preheated oven for 20 minutes or until golden brown.
Remove from the oven and serve immediately. Enjoy your Jalapeño Popper Pigs in a Blanket!