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Easy Jalapeño Popper Bombs

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.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Appetizer
Cuisine: American
Keyword: game day, jalapeno
Servings: 16 poppers
Author: The Kitchen Prep

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:

  • 1/2 cup sour cream
  • 1/2 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 Bombs if desired.

Notes

* 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.