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Pepper Jack Pigs in a Blanket with Angry Orchard Dipping Sauce

Ingredients (Pigs In A Blanket):

  • 3 tablespoons butter
  • 1 teaspoon chopped garlic, about 1 small clove
  • 8 ounces spicy smoked Cajun sausage or Kielbasa, casing removed
  • 4 ounces pepper jack cheese, cut into 1/4 by 1 1/2-inch slices
  • 16 pickled jalapeno pepper slices
  • 1 tube refrigerated crescent roll dough

Ingredients (Dipping Sauce):

  • 1 cup Angry Orchard Crisp Apple
  • 1 cup apple cider vinegar
  • 1 ½ cup light brown sugar
  • 1 clove garlic
  • 1 slice smoked bacon

Directions (Pigs In A Blanket):

Preheat the oven to 350°F. Line a baking sheet with parchment paper. In a small pan over medium heat, melt the butter and stir in the garlic.

Cut the sausage into 2-inch lengths. Split each piece of sausage lengthwise down the middle, stopping just before you cut all the way through. Hold the sausage open and stuff with 1 slice of pepper jack and 2 slices of jalapeno.

Remove the crescent rolls from the tube and separate into triangles. Place one piece of sausage lengthwise on the wide end of each piece of dough. Fold the ends toward the center, burrito style, and roll to completely cover the sausage. Pinch the edges of the dough closed. Place on the baking sheet, brush each roll with the garlic butter. Bake for 12 to 15 minutes, until golden brown. Remove from the oven and serve warm.

Directions (Dipping Sauce):

Place all ingredients in a small heavy bottom sauce pan. Bring to a simmer over medium high heat. Reduce to a low simmer and reduce the mixture to ½ the original volume. Remove from the heat and discard the garlic clove and bacon slice. Cool the mixture to room temperature and serve.