Easy Jalapeño Popper Bites

Jalapeno Popper Bites! These perfectly poppable snacks are made with store-bought pizza dough and filled with spicy pickled jalapeño peppers, cream cheese, and gooey, melted Monterey Jack.

I would be lying if I said that I was hyped for Super Bowl Sunday. {Or for THE episode of This Is Us after it. Batten down the hatches for a monsoon of tears, folks.}

Pro football? Not exactly my jam. But Super Bowl FOOD? Now, that’s a different story.

{And speaking of stories, Instagram stories is exactly where I’ve been getting my inspiration for what to make and post over here. My IG people tell me what they want, and when I polled the crowd asking if they wanted Super Bowl or Valentine’s Day recipes, they [you? Are you part of the crew, too? Come join!] were loud and clear — gimme all the football food!}

You know I’m all about fresh, healthful foods like 90% of the time, but I also know I need to play to the crowd. When it comes to game day eats, it’s typically best not to show up to the party with a kale salad unless you want things to turn ugly real quick.

So, don’t worry, I’m not going to send you into the fray with a plate of crudites. I’m sending you in with these: Easy Jalapeño Popper Bites.

Warm from the oven pizza dough bites stuffed with spicy pickled jalapeño peppers, ooey cream cheese and gooey melted Monterey Jack. They’re baked to perfection and then served with a cool, creamy scallion dip that works equally as well for wings, chips or, if you’re really brave, the aforementioned veggie tray that I warned you about bringing. Football food at its finest.

I’m gonna be real with you though: 1. The color of these turned out a little funky because I used whole wheat pizza dough {which I happen to enjoy}, but you can use whatever kind you’d like. 2. I love, love, love “tamed” pickled jalapeños that I discovered last year, so that’s what I used, but if you prefer things on the spicier side, by all means, go on with your bad self. And 3. I wanted to get a perfect shot of the molten middle of these, but gave up after burning my fingers one too many times. I love you, but not enough to scorch a digit.

K, now that we have all of that out of the way, go forth and stake out your perfect game-watching spot. You know where mine is: Next to the grub. 😉

Easy Jalapeño Popper Bites

These perfectly poppable bites are filled with spicy pickled jalapeño peppers, cream cheese, and gooey melted Monterey Jack. They’re baked to perfection and served with a cool, creamy scallion dip. Perfect for a game day appetizer.

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Course Appetizer

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings 16 poppers

Author Dianna Muscari

Ingredients  

• 2 tablespoons oil {I used butter-flavored coconut oil but any will do}
• 1 pound store bought {or homemade} pizza dough {I used whole wheat}
• 16 cubes of Monterey Jack Cheese {approximately 1 inch}*
• 4 ounces cream cheese cut into 16 cubes
• 32 pickled jalapeno slices patted dry**

For Dip:

• ½ cup sour cream
• ½ cup Greek yogurt
• 2 scallions chopped
• 1 tablespoon pickled jalapeno brine {from jar}
• Pinch of salt

Instructions 

• Preheat the oven to 400 degrees. Grease a cast iron skillet, baking dish, or pan with 1 tablespoon oil. If you wish to serve with dip in the center, place a balled up piece of foil that is about the same circumference as the bowl you plan on using for the dip in the middle so that the dough bakes around it. Set aside.
• Roll pizza dough out to a rough square shape, about 1/4 inch thick. Using a pizza cutter or sharp knife, cut the dough into 16 equal squares.
• As you work with each square of dough, flatten in slightly, then place a slice of jalapeno in the center. Top with a square of cream cheese, then firmly press a piece of Monterey Jack cheese into it. Top with another jalapeno slice.
• Carefully pull up the opposite corners of the square squeezing them together to adhere them. Make sure the filling is completely sealed in and place each ball seam-side down on the prepared skillet in a circle {you can leave space between them or keep them close together depending on the size of your skillet, but they will slightly fuse if they are touching when they bake}. Continue until all 16 pieces are filled.
• Brush the dough balls with the remaining oil.
• Bake for about 12-15 minutes or until the dough is completely cooked through and the centers are melty. Remove from oven and allow to cool slightly while you make the dip.
• For Dip: Stir together sour cream, Greek yogurt, scallions, jalapeno juice and salt in a bowl. Place in a small serving dish and set in the center of the Jalapeno Popper Bites if desired.

Dianna’s Tips

* I used kids cheese sticks, which can easily be cut into perfect little cubes.

** You can use fresh jalapenos if you prefer more of a kick, but then you won’t have the jalapeno brine for the dip. As a substitute, you can use a teaspoon of vinegar or some fresh lime juice.