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Cut your bacon into small pieces, add to pan and cook over medium heat until crispy. Lay bacon on a plate lined with a paper towel to absorb the grease. Set aside.
Slice a ½ inch off the tops and bottoms of your jalapeño peppers. Then cut lengthwise to split in half and remove seeds with a spoon.
Make the filling by combining softened cream cheese, cheddar cheese, crispy bacon bits, and bbq seasoning. Mix together to incorporate.
Fill each jalapeño piece with the filling you just prepared and place a little smokie sausage in the center of it.
Cut each piece of crescent roll dough in half (should have 16 pieces). Then wrap each filled jalapeño with a piece of crescent roll dough. Brush each piece of dough with melted butter.
Smoke jalapeño poppers pigs in a blanket at 225°F for 30 minutes and then at 350°F for 20-30 minutes until dough is golden brown and cooked all the way through. If baking in oven, cook at 180°C for 10 minutes until dough is golden brown and cooked all the way through.