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Pigs In A Blanket Jalapeno Poppers with Dill Sour Cream Dip

Author: Catherine's Plates

Ingredients

  • 6-8 jalapenos
  • 4 oz cream cheese, softened
  • 1/2 cup Cheddar Cheese Shredded
  • 3 green onions, sliced thin
  • 16 lil smokies, any flavor
  • 1 (8 ct) can original crescent roll dough

Dill Sour Cream Dipping Sauce

  • 1 cup Sour Cream
  • 1/2 cup mayonnaise
  • 1 TBS green onion, chopped fine
  • 1 tsp dried parsley
  • 2 tsp dried dill
  • 1/2 tsp Salt

Instructions

  • Slice jalapenos in half lengthwise. Cut tops off. Remove seeds and membrane for a mild flavor.
  • Mix together cream cheese, cheddar cheese and green onions in a small bowl. Spoon 1 TBS of mixture into each jalapeno. Place 1 lil smokie into mixture on top of jalapeno and press down.
  • Cut each crescent roll dough triangle into thirds lengthwise. Wrap each third of dough around the jalapeno leaving space between the dough. Place onto a parchment lined baking sheet with space in between.
  • Bake in a 350 degree oven for 15 - 20 minutes until crescents are golden brown and cooked through.
  • While these are cooking in the oven, put all the dill sour cream dip ingredients into a small bowl and mix well. Serve with the Pigs In A Blanket Jalapeno Poppers.