Preheat the oven to 375°F and line a baking sheet with parchment paper (future you will thank you).

Fry 6 slices of bacon until crispy on both side. Crispier bacon makes for easier chopping and crumbling into bite-sized pieces. Set the cooked bacon aside until assembly of the pigs in a blanket.

In a medium mixing bowl stir together 4 ounces softened dairy-free cream cheese, ¼ cup chopped jalapeño drained and 1 Tablespoon juice from the jarred diced jalapeños. Set the bowl aside for now.

On a pastry mat, roll out 1 package crescent roll dough. I like to pinch the seams together to prevent excessive leakage of the fillings.

Spread the jalapeño cream cheese mixture over the crescent roll dough.

Next, using a pastry or pizza cutter, slice approximately eight 1-inch strips along the long edge of the crescent roll dough. Along the short edge of the crescent roll dough, cut the dough into three 3-inch strips.

Next, sprinkle the cut dough with bacon bits.

Add a lil smokie to the end of each strip of cut dough and roll into a nice, tight pig in a blanket.

Place the rolled pigs in a blanket on the parchment paper lined baking sheet and brush with beaten egg.

Dust the tops with garlic powder and sprinkle with dried chive. Bake for 15-18 minutes or until golden brown.