Jalapeño 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.