There’s something about the sizzle of jalapeños mingling with melted cheddar and cream cheese that makes this bread impossible to resist. I remember the first time I pulled this loaf out of the oven — the buttery aroma mixed with a hint of smoky paprika filled the kitchen, making it hard to wait even a minute before digging in. I had to remind myself to let it cool, but honestly, the warm, gooey pull-apart pieces disappeared faster than I could slice them. Someone even grabbed an extra piece before I finished my first bite. It’s the kind of snack that turns casual get-togethers into little celebrations, and I usually find myself eyeballing the loaf, wondering if I should bake another soon.
What’s great about this bread is how it balances flavors without overwhelming the palate. There’s a little kick from the jalapeños, but it’s softened by the cream cheese and rounded out by smoky bacon. It’s the kind of recipe that doesn’t make you feel like you need a complicated spread alongside it — just a good crowd and maybe a cold drink.
Why You’ll Love It
- Combines bold, spicy flavors with creamy, cheesy comfort in every pull-apart piece.
- It’s simple — and that’s kind of the point. You don’t have to be a bread baker to pull this off.
- Perfect for sharing, but warning: it disappears quickly once it’s warm.
- Flexible enough to serve as an appetizer, snack, or part of a brunch spread.
If you’re worried about spice levels, feel free to adjust the jalapeños or leave the seeds in for more heat. I tend to make it somewhere between mild and medium, but it’s easy to tweak.
PrintJalapeño Popper Bread
A savory and spicy pull-apart bread loaded with cream cheese, cheddar, and fresh jalapeños. Perfect as an appetizer or snack for gatherings and game days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8
Ingredients
1 loaf refrigerated pizza dough (about 13.8 ounces)
8 ounces cream cheese, softened
1 cup shredded sharp cheddar cheese
3 fresh jalapeño peppers, seeded and finely chopped
3 slices cooked bacon, crumbled
2 tablespoons unsalted butter, melted
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/4 teaspoon salt
1/4 teaspoon black pepper
Instructions
Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set aside.
In a medium bowl, combine the softened cream cheese, shredded cheddar cheese, chopped jalapeños, crumbled bacon, garlic powder, smoked paprika, salt, and black pepper. Mix thoroughly until well combined.
Unroll the refrigerated pizza dough onto a clean surface. Using a rolling pin, gently roll it out into a 12×16-inch rectangle.
Spread the cream cheese mixture evenly over the dough rectangle, leaving a small border around the edges.
Starting from the long side, roll the dough tightly into a log shape.
Cut the rolled dough into 12 equal slices, about 1 to 1.5 inches thick.
Arrange the slices upright in the prepared loaf pan, packing them snugly together.
Brush the melted butter evenly over the top of the dough slices.
Bake in the preheated oven for 25 to 30 minutes, or until the bread is golden brown and cooked through.
Remove from the oven and let cool in the pan for 5 minutes before transferring to a wire rack to cool slightly.
Serve warm and enjoy your jalapeño popper bread.
Kitchen Notes: You don’t need fancy tools here — just a loaf pan and something to roll the dough out. This bread pairs surprisingly well with a cold beer or a fresh green salad if you want to balance out the richness. If you’re feeling adventurous, try swapping out the bacon for cooked sausage or adding a little extra smoked paprika for a smoky twist. Sometimes I toss in chopped green onions just for a fresh bite, but I haven’t tested all of these variations extensively — so feel free to experiment.
FAQ
Can I make this ahead of time? Yes! You can prepare the rolled and sliced dough the day before and refrigerate it in the loaf pan, then bake it fresh when you’re ready.
How do I store leftovers? Keep them in an airtight container at room temperature for a couple of days, or wrap tightly and refrigerate for up to four days. Reheat in the oven to bring back that melty texture.
What if I don’t have pizza dough? You could try using crescent roll dough, but the texture might be a little different — still tasty, though!
Ready to turn your snack game up a notch? This jalapeño popper bread will have you reaching for seconds — and making plans to bake it again soon.