Easy Jalapeño Popper Pig Shots

I have a serious weakness for anything that’s handheld, cheesy, and a little dangerous—enter these Easy Jalapeño Popper Pig Shots. Tiny cocktail sausages get cozy with spicy jalapeño cream cheese vibes, wrapped up in pillowy dough (and sometimes bacon, because why not), then baked until golden and melty. They’re messy, ridiculous, and the kind of thing you make when you want everyone to stop talking and start eating.

My husband is the designated popper tester in this house. He calls them “delicious little disasters” and strategically hides the last three in a napkin so the kids don’t get them. We first made these for a Sunday football thing and my son declared them “better than pizza,” which is high praise in our house. Now they’re our go-to when friends drop by or when I need something to bring to a potluck and look like I tried way harder than I did.

Kitchen Talk

MORE EASY APPETIZERS RECIPES...

APPETIZERS

Honey Sriracha Chicken Wings

APPETIZERS

Warm Bacon Spinach Salad

APPETIZERS

Cinnamon Sugar Pretzel Bites

APPETIZERS

Chickpea Salad Delight

I’ll be real: the first time I tried to stuff the sausages like some kind of culinary surgeon, it was a mess. Cheese exploded everywhere, dough stuck to my hands, and I learned that smaller jalapeño bits are kinder when you’re feeding tiny humans. Also — and this is a revelation — a quick broil at the end gives them that charred, “made-on-purpose” look. I once swapped regular cocktail sausages for smoked ones and the smokiness made everyone suspiciously quiet (that’s good silence).

Shopping Tips

– Vegetables: Pick jalapeños that are firm, smooth, and medium-sized so the heat is balanced — avoid ones with soft spots or wrinkles.
– Cheese: Cream cheese should be full-fat for best texture; grab a block of sharp cheddar for grating versus pre-shredded if you want melty stretch.
– Protein: Use cocktail sausages or little smokies — smoked varieties add flavor but regular ones work fine if you want less smoke.
– Baking Basics: Crescent roll dough is the lazy hero here; check the packaging date so it’s fresh and puffs up nicely.
– Fats & Oils: If using bacon, pick thin slices so they crisp quickly without over-baking the dough.

Prep Ahead Ideas

– Make the jalapeño-cream cheese filling a day ahead and keep it in an airtight container in the fridge; flavors meld and the filling spreads easier cold.
– Slice jalapeños and grate cheese the night before — store them separately in zip-top bags with as much air squeezed out as possible.
– If assembling ahead, wrap fully assembled pig shots on a baking tray, cover with plastic, and bake within 12 hours; baking time may need a minute or two more since they’ll be cold.

✔Time-Saving Tricks

– Use store-bought crescent dough to skip rolling and cutting; it’s a massive shortcut and no one judges.
– Swap fresh jalapeños for pickled ones in a pinch — they add instant tang and save slicing time.
– Bake on a parchment-lined sheet pan for easy cleanup and to prevent stuck cheese disasters.
– Don’t rush the broil at the end; a 1–2 minute quick flash adds color without burning — watch closely.

✔Common Mistakes

– Overstuffing the dough so it pops open in the oven — leave a little edge to seal it well.
– Putting raw thick-cut bacon without precooking slightly; it might not crisp through before the dough browns.
– Under-seasoning the cream cheese — a pinch of salt and a squeeze of lime (or sprinkle of garlic powder) goes a long way.
– I once skipped draining pickled jalapeños and my pan was puddle-city; blot wet ingredients before stuffing.

What to Serve It With

– A big bowl of ranch or blue cheese dressing for dunking.
– Simple slaw or a crisp green salad to cut the richness.
– Chips and salsa or guacamole for a full snack board vibe.
– Soft pretzel bites or warm tortillas for extra carb decadence.

✔Tips & Mistakes

– Use toothpicks when wrapping if you’re worried they’ll unravel in the oven, but remind guests to pull them out before eating.
– Room-temp cream cheese mixes easier; if it’s icy, pop it in the microwave for 10 seconds.
– Don’t drown the filling in sauce — a little goes a long way.
– If one comes out soggy, toss it back in the oven for 3–4 minutes to re-crisp.

✔Storage Tips

Leftovers live happily in an airtight container in the fridge for 2–3 days. Reheat in a 350°F oven or toaster oven for best texture — microwave makes them floppy but still tasty. Cold ones? Not my favorite, but if you’ve ever eaten pizza at midnight, you know no shame allowed; they’re perfectly fine for breakfast with coffee.

✔Variations and Substitutions

Want to skip pork? Use vegetarian sausages or small meatless hot dogs and go heavy on the smoked paprika. Try crumbling chorizo into the cream cheese for a spicy upgrade, or swap cheddar for pepper jack if you like more heat. For a lighter version, use turkey sausages and Greek yogurt mixed into the cream cheese to cut fat — it’s still indulgent, but friendlier to your conscience.

Frequently Asked Questions

Easy Jalapeño Popper Pig Shots

Bacon-wrapped sausage cups stuffed with creamy jalapeño popper filling, baked until bubbly and finished with a sweet heat drizzle.

Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print

Prep Time: 20 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

Servings: 8

Ingredients

 

1x2x3x

Main Ingredients

• ▢ 1 lb thick-cut bacon halved crosswise
• ▢ 1 lb smoked sausage cut into 1/2-inch coins
• ▢ 4 oz fresh jalapeños thin rings; seed for less heat
• ▢ 8 oz cream cheese softened
• ▢ 1 cup shredded sharp cheddar
• ▢ 1 tsp garlic powder
• ▢ 0.5 tsp onion powder
• ▢ 0.5 tsp smoked paprika
• ▢ 2 tbsp chopped chives or green onion
• ▢ 1.5 tbsp BBQ seasoning
• ▢ 1 tbsp brown sugar light or dark
• ▢ 1 tbsp hot honey for drizzling

Instructions

Preparation Steps

• Heat oven to 375°F. Line a rimmed sheet with foil and set a rack on top.
• Stir cream cheese, cheddar, garlic powder, onion powder, smoked paprika, and chives until smooth.
• Slice the sausage into 1/2-inch rounds. Cut bacon slices in half crosswise.
• Wrap each sausage coin with a half slice of bacon to form a cup. Overlap ends and secure with a toothpick.
• Stand the bacon cups on the rack. Tuck a jalapeño ring inside each cup.
• Spoon or pipe the cheese mixture into the cups, mounding slightly over the top.
• Combine BBQ seasoning with brown sugar. Dust evenly over the filled cups.
• Bake until bacon is browned and filling bubbles, 40 to 45 minutes.
• Drizzle hot honey over the shots. Rest 5 minutes before serving.

Notes

Try a maple finish instead of hot honey, or swap cheddar for pepper jack for extra kick. For party prep, assemble up to a day ahead and bake just before serving; add 3–5 minutes to cook time from cold.

This recipe is an original creation inspired by classic Easy Jalapeño Popper Pig Shots flavors. All ingredient ratios and instructions are independently developed.