Jalapeño Popper Pigs in a Blanket

Instructions

1. Preheat the oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
2. Add 6 ounces cream cheese, ⅓ cup fresh jalapeños, 3 tablespoons crispy bacon, ¼ teaspoon salt, ¼ teaspoon ground black pepper, and ¼ teaspoon garlic powder to a large bowl. Beat together using an electirc hand mixer.
3. Open 1 tube crescent rolls, dough and spread it out flat on a clean surface. If using crescent rolls instead of crescent sheets, pinch the diagonal seams together. Cut the dough into 12 even strips, and then again in half so you have 24 strips total.
4. Spread the cream cheese mixture over each strip with a knife or a small spatula. I eyeballed this, but it was about a teaspoon on each strip. If you have extra spread, feel free to add more or save any leftovers to use elsewhere–It’s delicious on a toasted bagel!
5. Roll each strip of dough around one of the 24 cocktail sausages,. I had enough dough to wrap fully around them twice, but it will depend on the size of the hot dogs you have. Don’t worry if it’s not all the way around twice! Place them with the open seam down on the prepared baking tray.
6. In a small bowl, whisk 1 large egg, with 1 tablespoon of water, then brush on the dough with a pastry brush.
7. Bake for 15-17 minutes or until they are golden brown. Let them cool for 2-3 minutes before serving.