Jalapeno Popper Pigs in a Blanket

Ingredients:

Directions:

1. Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper.
2. Cut the tops off each jalapeno, then slice in half, lengthwise. Remove any seeds.
3. Slice each hotdog into 3 equal sized pieces.
4. In a medium sized bowl, mix the cream cheese and cheddar cheese until well combined. Add the cream cheese filling to each jalapeno half. It’s OK if you don’t use the entire amount - use as much or as little as you like.
5. Add the piece of hotdog on top of each cream cheese filled jalapeno.
6. Whisk the egg in a small bowl.
7. Lightly flour the counter. Unroll 1 puff pastry and use a rolling pin to flatten it slightly and remove the creases. Cut into 6 equal sized strips, then cut each strip in half. Repeat this step with the second puff pastry.
8. Wrap the puff pastry around one of the jalapeno/hot dogs. Use the egg wash to help hold the puff pastry shut. Place on a baking sheet. Repeat until all jalapeno/hot dogs have been wrapped. Throw away any excess puff pastry strips.
9. Brush the top of each puff pastry with egg wash and sprinkle with sea salt. Bake for 20-25 minutes or until golden brown and heated through.
10. Serve warm with marinara sauce on the side for dipping (optional).