Pig shots are a mouthwatering combination of smoky sausage, crispy bacon, and a creamy cheese filling.
These bite-sized appetizers get their name from their unique shot glass shape, made by wrapping bacon around a thick slice of sausage and stuffing it with a delicious cheese mixture.
Baked to perfection, they come out crispy on the outside and creamy on the inside.
Whether you're hosting a party, looking for a fun game-day snack, or just craving a savory treat, these pig shots are guaranteed to be a crowd-pleaser.
Plus, they’re easy to customize with different cheeses, spices, and toppings to suit your taste!
Why You'll Love This Recipe
- Perfect for Entertaining: These bite-sized appetizers are ideal for parties, game days, or backyard gatherings.
- Crunchy, Creamy, and Smoky: Each bite offers crispy bacon, juicy sausage, and a rich, cheesy filling.
- Easy to Customize: Change up the cheese, add jalapeños, or sprinkle with your favorite seasoning.
- Oven-Baked Convenience: No need for a smoker or grill—these bake perfectly in your oven.
- Crowd Favorite: They disappear fast, so you may want to make a double batch!
Ingredients
For the Pig Shots
- 1 lb smoked sausage (such as kielbasa or andouille), cut into ½-inch slices
- 12 slices of thick-cut bacon, cut in half
- Toothpicks (for securing the bacon)
For the Cheese Filling
- 8 oz cream cheese, softened
- ½ cup shredded cheddar cheese
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper (optional, for heat)
- 1 tablespoon diced jalapeños (optional, for extra spice)
For Topping
- ¼ cup brown sugar (for a sweet-savory touch)
- 1 tablespoon barbecue seasoning or rub
Directions
- Step 1: Prepare the Ingredients
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or foil and place a wire rack on top. This will help the bacon cook evenly and become crispy.
- Step 2: Assemble the Pig Shots
Take a slice of bacon and wrap it around a piece of sausage, forming a small cup. Secure the bacon with a toothpick to hold its shape.
- Repeat with the remaining bacon and sausage pieces, arranging them upright on the wire rack.
- Step 3: Make the Filling
In a mixing bowl, combine the softened cream cheese, shredded cheddar, health benefits of garlic powder, smoked paprika, and cayenne pepper (if using).
- Mix until smooth. If you’re adding jalapeños, fold them in for an extra kick.
- Step 4: Fill the Pig Shots
Spoon or pipe the cheese mixture into each bacon cup, filling them just to the top. Be careful not to overfill, as the mixture may expand slightly while baking.
- Step 5: Add Toppings
Sprinkle the tops of the pig shots with brown sugar and barbecue seasoning for a smoky-sweet flavor balance.
- Step 6: Bake
Place the pig shots in the preheated oven and bake for 35-40 minutes, or until the bacon is crispy and the filling is golden and bubbly.
- Step 7: Serve
Let them cool for a few minutes before serving. Remove the toothpicks and enjoy while they’re warm!
Serving and Storage
Serving
Serve these pig shots warm as an appetizer or snack. Pair them with a side of barbecue sauce, ranch dressing, or honey mustard for dipping.
They go great with cold drinks and make a fantastic addition to any party platter.
Storage
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) for about 10 minutes to maintain crispiness.
- freezing food safely: Freeze assembled but unbaked pig shots in a single layer on a baking sheet. Once frozen, transfer them to a freezer-safe bag. When ready to bake, add 5-7 extra minutes to the baking time.
Tips for Success
- Use Thick-Cut Bacon: It holds its shape better and crisps up beautifully.
- Secure with Toothpicks: This ensures the bacon doesn’t unravel during baking.
- Don’t Overfill: The cheese mixture expands slightly, so leave a little room at the top.
- Bake on a Wire Rack: This helps the bacon cook evenly and prevents sogginess.
- Experiment with Flavors: Add a bit of hot sauce, use pepper jack cheese, or sprinkle crispy fried onions on top.
Variations
- Spicy Pig Shots: Swap cheddar for pepper jack and add chopped jalapeños to the filling.
- Sweet and Savory: Add a drizzle of honey or maple syrup before baking.
- Cheesy Explosion: Use a blend of cheeses like mozzarella, gouda, or Monterey Jack for extra gooeyness.
- Buffalo Style: Mix in buffalo sauce with the cream cheese and serve with ranch dressing.
- Smoky BBQ Version: Brush the tops with barbecue sauce in the last 5 minutes of baking for extra flavor.
FAQ
Yes! You can assemble them a day in advance, store them in the fridge, and bake them when ready.
Yes! Air fry at 375°F (190°C) for 15-18 minutes, checking to ensure the bacon is crispy.
Smoked sausage, kielbasa, or andouille work best for their firm texture and bold flavor.
Absolutely! Try stuffing them with seasoned mashed potatoes or a mix of sautéed veggies for a different take.
Using a wire rack helps, but you can also place them in a muffin tin for extra stability while baking.
Oven-baked pig shots are the ultimate appetizer, combining smoky, crispy, and creamy flavors in one delicious bite.
Perfect for parties, game nights, or BBQ gatherings, they’re easy to make and always a crowd favorite.
The rich, cheesy filling pairs beautifully with the salty bacon and juicy sausage, making them irresistible.
Whether you serve them as a snack or part of a more extensive spread, these pig shots will impress everyone.
Try them today and enjoy the perfect bite-sized indulgence!
PIG SHOTS (OVEN BAKED)
Ingredients
- 1 8 ounce package cream cheese, softened
- ½ pound cooked breakfast sausage regular or spicy, crumbled
- ½ cup shredded cheddar cheese or a blend of cheddar and Monterey Jack
- ¼ cup chopped green onions optional
- 1 14.1 ounce can refrigerated crescent roll dough or biscuit dough
Instructions
- Preheat oven: Preheat oven to 375°F (190°C). Lightly grease a mini muffin tin (or regular muffin tin if making larger pig shots).
- Combine filling ingredients: In a medium bowl, combine the softened cream cheese, cooked sausage crumbles, shredded cheddar cheese, and green onions (if using). Mix well until everything is evenly combined.
- Prepare dough: If using crescent roll dough, unroll the dough and separate the triangles. If using biscuit dough, you can either cut each biscuit in half or use them whole for larger pig shots. For crescent roll dough, gently press the seams together to create larger rectangles, then cut each rectangle into smaller squares (about 2-inch squares). For biscuit dough, you can flatten the biscuits slightly.
- Fill dough cups: Press each square of dough into a muffin cup, forming a small cup.
- Fill with mixture: Spoon about 1-2 tablespoons of the cream cheese mixture into each dough cup.
- Bake: Bake for 15-20 minutes, or until the dough is golden brown and the filling is bubbly.
- Cool and serve: Let the pig shots cool in the muffin tin for a few minutes before transferring them to a serving plate. Serve warm.
Notes
- Sausage: You can use any type of breakfast sausage that you like. Italian sausage or chorizo also work well for a spicy kick. Make sure it is fully cooked before adding it to the cream cheese mixture.
- Cheese: Cheddar cheese is a classic choice, but you can use other cheeses that melt well, such as Monterey Jack, pepper jack, or a Mexican blend.
- Dough: Crescent roll dough and biscuit dough both work well. Crescent rolls will give you a flakier crust, while biscuits will be a bit more dense.
- Filling Variations: Get creative with the filling! You can add other ingredients, such as chopped jalapeños, bacon bits, or different herbs and spices.
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