Jalapeno poppers is one of those appies that you either love or you hate because you can’t handle the heat. My better half (Paul) loves all spicy food, so jalapeno poppers are a food that he requests often when I am making appies for guests. Everyone tends to make the usual jalapeno popper (jalapeno smeared with cream cheese wrapped in bacon). I guess because I find myself making it so often, I get board of the same old, same old. This recipe for jalapeno poppers is a bit different because it incorporate my love for bread.
L-A’s Jalapeno Poppers
Here is what you will need:
- diced jalapenos with the seeds removed, cream cheese, diced cooked bacon, grated cheddar cheese, sriracha sauce (optional), crescent roll dough
How to make the jalapeno poppers:
- For the dough:
- 1 cup of warm milk
- 2 1/4 tsp of yeast
- 1/2 cup of granulated sugar
- 1/3 cup of margarine
- 1 tsp of salt
- 2 eggs
- 4 cups of flour
- Mix together warm milk, yeast and sugar in a bowl of an electric mixer and let rest for 5 minutes until yeast mixture begins to foam. Add remaining ingredients and mix until a dough forms. Place dough on a very lightly floured surface and kneed until a smooth dough forms. Place in a butter greased bowl and let rise until it doubles in bulk (1 1/2 – 2 hours). Roll the dough on a lightly floured surface into a 16×12 rectangle.
- To Prepare the jalapeno poppers
- Spread cream cheese over dough, sprinkle with diced jalapenos, diced bacon and grated cheddar cheese.
- Roll the dough into a tight fitting log and cut into 9 – 12 pieces.
- Place on a baking sheet lined with a silo pad or parchment paper.
- Bake a t 350 for 20 – 25 minutes (until the dough begins to turn golden.
- Take out of the oven and let rest for 5 minutes.
- Drizzle with sriracha sauce if using and serve.
I hope this recipe inspires you to be creative in your kitchen – enjoy and don’t forget to check out my next post on Monday March 19!