Jalapeno Popper Breadsticks

Right now there’s a puppy barking at me, a fly buzzing around my face, and a neighbor blasting the same song on repeat. The temperature is also nearing the three digit mark, which feels like death. But it’s all okay because I can go to my happy place by thinking about these gooey and cheesy breadsticks. They’re a fun finger food to serve as an appetizer, snack, or side.

Enjoy your weekends! Don’t forget to enter my Favorite Things Giveaway!

Recipe Rundown
Taste: Like a mix between a jalapeno popper and pizza. Doesn’t get much better than that! The jalapeno flavor isn’t necessarily spicy after deseeding and baking. If you want more spice, use more jalapenos or leave some seeds in.
Texture: The breadsticks brown on the bottom for a nice crust while the cheese on top becomes gooey yet crunchy all at the same time. The filling inside is thick and creamy.
Ease: Nothing overly difficult here, assembly does take some patience. Make sure to really seal your pizza dough after filling with the cream cheese mixture so it doesn’t spurt out during baking.
Appearance: The filling is studded with green jalapeno pieces and is a wonderful surprise when you take a first bite.
Pros: Fun way to change up a classic appetizer. They actually taste pretty darn good reheated in the oven too (store in an airtight container in the fridge).
Cons: Quite hands-on.
Would I make this again? Yes.

Print Save

Jalapeno Popper Breadsticks

Yield: about 16 breadsticks

Ingredients:

1 ball pizza dough
2 (8-ounce) packages cream cheese, at room temperature
2 medium jalapeno peppers, seeded and minced
Kosher salt and freshly ground black pepper
1 tablespoon olive oil
1 cup shredded cheddar cheese

Directions:

Preheat oven to 425°F. Line large baking sheets with parchment paper or silicone baking mats. In a small bowl combine the cream cheese, jalapeno, salt, and pepper.

Dust a large work surface with flour and divide the dough ball in half. Working with one half, roll the dough with a rolling pin into a 1/4"-thick rectangle about 16" wide and 8" tall. If dough is not stretching out, let rest for 5 to 10 minutes before rolling again. Cut the dough lengthwise into 2" wide strips.

Place cream cheese mixture in a large zip-top bag and cut a small hole in one corner. Slowly and steadily squeeze cream cheese mixture in a narrow line down the center of each dough strip. Fold dough over and press tightly to seal. Place on prepared baking sheet. Repeat process with remaining dough ball.

Brush breadsticks with olive oil. Sprinkle with the cheddar cheese. Bake for 10-12 minutes, or until breadsticks are puffed and cheese is melted and golden brown. Serve warm.

By Tessa of Handle the Heat

Get my *Favorite Desserts* e-cookbook for free!

Don't miss a recipe! Sign up to get new posts delivered via email and receive a FREE E-COOKBOOK!

3 Responses to “Jalapeno Popper Breadsticks”

  1. #
    1
    Elizabeth — April 21, 2012 at 1:36 am

    I've been following your blog for a while and these look amazing..

    Just an FYI, your pictures on your blog are not pinnable…

    • handleheat replied: — April 21st, 2012 @ 3:38 pm

      Elizabeth – Thank you! And I know about pinterest :( Flickr changed their settings and disabled photos from being pinned. I'm trying to figure it out so people can pin.

  2. #
    2
    keyword5 — October 18, 2013 at 10:25 am

    I like the helpful information you provide to your articles. I’ll bookmark your weblog and test once more here frequently. I am moderately sure I will learn a lot of new stuff proper right here! Best of luck for the following!

Leave a Comment