Jalapeño Popper Pigs in a Blanket

Preheat the oven to 400°F. Line two baking sheets with parchment paper.

Cut the tops off the jalapeño peppers and then cut each pepper in half. Scoop out the seeds and membranes with a spoon and discard them.

Place a cocktail wiener on each scooped-out pepper half and cut the pepper to be the same size as the cocktail wiener.

In a medium-sized bowl, mix together the cream cheese and cheddar cheese until well combined.

Remove the cocktail wiener from each pepper segment and fill each jalapeño pepper segment with the cheese mixture. Top each cheese-filled jalapeño pepper segment with the cocktail wieners.

On a lightly floured surface, unroll 1 puff pastry dough sheet. Cut it into 6 equal strips, then cut those strips in half crossways to create 12 equal-sized pieces.

Roll each stuffed pepper piece in 1 puff pastry strip, then seal with the egg wash. Place the wrapped jalapeño pieces on the prepared baking sheets. Repeat until all jalapeño pieces or puff pastry remains.

Brush the puff pastry tops with the remaining egg and sprinkle lightly with pretzel salt.

Bake until browned, about 25 to 30 minutes.

Allow the Jalapeño Popper Pigs in a Blanket to cool slightly and use a knife to gently scrape away the cheese that's oozed out onto the baking sheet.

Serve warm with marinara sauce for dipping.