It is game day and you need a winner. These Jalapeno Popper Breadsticks are the ultimate crowd-pleaser for any gathering.
They are creamy, smoky, and have just the right kick. Your family will love this warm, cheesy snack tonight.
Why This Recipe Is a Winner
This recipe combines two of your favorite snacks into one. You get the tangy cream cheese of a popper. You also get the pull of cheesy garlic bread.
It is perfect for busy winter evenings when you want comfort. Using refrigerated dough keeps things very simple for you. You can have these ready in 35 minutes total.
Simple Method
Making these breadsticks is easier than you might think. You just roll, spread, and sprinkle your way to glory. Even beginner cooks can master this dough-based snack.
The secret is the creamy base layer. It keeps the bread moist and flavorful. No fancy tools are required for this recipe.
Ingredients You’ll Need
Most of these items are likely in your fridge already. Fresh jalapenos add a bright, spicy crunch to every bite.
- 1 lb refrigerated pizza dough, room temperature
- 4 oz cream cheese, softened
- 2 tbsp sour cream
- 1/2 tsp garlic powder
- 1.5 cups shredded mozzarella cheese
- 1 cup shredded sharp cheddar cheese
- 3 large jalapenos, seeded and finely diced
- 6 slices cooked bacon, crumbled
- 1 tbsp melted unsalted butter
- 1/2 tsp dried parsley
Step-by-Step
- Preheat the convection oven to 425°F (218°C) and line a half-sheet pan with parchment paper.
- On a lightly floured surface, roll the pizza dough into a 10×14 inch rectangle and transfer to the prepared baking sheet.
- In a small mixing bowl, combine softened cream cheese, sour cream, and garlic powder; whisk until the texture is homogenous and spreadable.
- Apply the cream cheese mixture evenly across the dough, maintaining a 0.5-inch margin from the edges.
- Layer the shredded mozzarella and sharp cheddar cheeses uniformly over the cream cheese base.
- Distribute the diced jalapenos and crumbled bacon bits evenly across the cheese surface.
- Bake for 13 to 15 minutes, or until the internal temperature of the crust reaches 200°F (93°C) and the cheese exhibits golden-brown Maillard reaction spotting.
- Remove from oven and immediately brush the outer crust with melted butter and sprinkle with dried parsley.
- Allow the bread to rest for 5 minutes to stabilize the cheese matrix before slicing into 12 longitudinal sticks.
Best Ways to Enjoy It
Serve these breadsticks while they are still warm and melty. They pair beautifully with a side of cool ranch dressing. You could also try a sweet chili dip.
Place them on a large platter for your guests. These are perfect for a potluck or a casual party. Your friends will definitely ask for this recipe!
Keep It Fresh
Store any leftovers in an airtight container in the fridge. They will stay fresh for up to three days. Reheat in the oven at 350°F for best results.
Avoid the microwave to keep the crust nice and crisp. You can even freeze these for a quick snack later. Just thaw and bake until hot and bubbly again.
Recipe Tips
- Don’t skip the room temperature dough for easier rolling.
- Remove all seeds from jalapenos to keep the heat mild.
- Use a pizza cutter for perfectly straight, even breadsticks.
- Prep the bacon ahead of time to save precious minutes.
- For a holiday twist, add a drizzle of honey.
- Always let the bread rest so the cheese stays put.
- Check the bottom of the crust for a golden brown color.
Ways to Switch It Up
- Swap the bacon for smoked sausage for a different flavor.
- Use gluten-free pizza dough to accommodate dietary needs.
- In summer, swap fresh jalapenos for mild green chilies.
- Add a sprinkle of red pepper flakes for extra heat.
Common Questions
Can I make these ahead of time?
Yes, you can assemble the breadsticks a few hours early. Keep the tray covered in the fridge until baking. This is great for entertaining stress-free.
Are these too spicy for kids?
If you remove the seeds, the heat is very mild. Most kids enjoy the cheesy, bacon flavor without any trouble. You can use half the peppers if worried.
What if I don’t have a convection oven?
Simply use a standard oven and add 2-3 minutes. Keep an eye on the golden cheese bubbles to know it is done. It will still taste amazing!
I hope these cheesy breadsticks bring a little extra joy to your next gathering. They are a true family favorite in my kitchen. Happy cooking!
— Lidida
Jalapeno Popper Cheesy Breadsticks
Ingredients
- 1 lb refrigerated pizza dough, room temperature
- 4 oz cream cheese, softened
- 2 tbsp sour cream
- 1/2 tsp garlic powder
- 1.5 cups shredded mozzarella cheese
- 1 cup shredded sharp cheddar cheese
- 3 large jalapenos , seeded and finely diced
- 6 slices cooked bacon, crumbled
- 1 tbsp melted unsalted butter
- 1/2 tsp dried parsley
Instructions
- Preheat the convection oven to 425°F (218°C) and line a half-sheet pan with parchment paper.
- On a lightly floured surface, roll the pizza dough into a 10x14 inch rectangle and transfer to the prepared baking sheet.
- In a small mixing bowl, combine softened cream cheese, sour cream, and garlic powder; whisk until the texture is homogenous and spreadable.
- Apply the cream cheese mixture evenly across the dough, maintaining a 0.5-inch margin from the edges.
- Layer the shredded mozzarella and sharp cheddar cheeses uniformly over the cream cheese base.
- Distribute the diced jalapenos and crumbled bacon bits evenly across the cheese surface.
- Bake for 13 to 15 minutes, or until the internal temperature of the crust reaches 200°F (93°C) and the cheese exhibits golden-brown Maillard reaction spotting.
- Remove from oven and immediately brush the outer crust with melted butter and sprinkle with dried parsley.
- Allow the bread to rest for 5 minutes to stabilize the cheese matrix before slicing into 12 longitudinal sticks.
