by Robin and Ed
If this recipe sounds familiar, it's because it's a hybrid of a couple ideas that we've written about before.
The first, is the amazing Jalapeno Poppers we'd found on our friend Krista's Pinterest Board. (You can read more about this in Robin's post: Can you be a better friend with Pinterest? Plus a Jalapeno Popper Recipe.)
The second, is the same 5 Minute Dough we use all the time. Krista shares our love of the dough and treated us to a simple and delicious party snack: Pepperoni Poppers made with the dough.
We mated the two ideas and a new recipe was born: Bacon Jalapeno Poppers with 5 Minute Bread Dough. (If you don't have a batch of dough in the fridge now, you're gonna wanna go and make some right now.)
It's a pretty simple recipe and is lower in fat than the Crescent-Roll version. I mean, it still has bacon and cream cheese, so it ain't low fat, but bench-marked against other football or Christmas party hors d'oeuvres, it could be worse.
Bacon Jalapeno Poppers
(made with 5 Minute Bread Dough)
- 5 minute Bread dough (a grapefruit sized lump makes about a dozen poppers)
- cold, cubed cream cheese (dice-sized cubes work nicely)
- diced Jalapeno
- short strips or bits of bacon
- cooking spray
1. Preheat oven to 375F. Spray a baking sheet with cooking spray or cover it with parchment paper.
2. Flour your hands and work surface liberally and divide the dough into a dozen, equally sized dough balls.
3. Gently flatten a dough ball in your fingers. Take bacon, cream cheese and jalapeno and press into the middle of dough.
4. Gradually and gently ease the dough around the fillings, pinching it together to seal the contents. Place sealed-side down, on your prepared baking sheet.
5. Repeat for remaining dough balls and ingredients. Spray tops with cooking oil and bake for 15-20 minutes or until lightly browned. Allow to cool a bit before serving - they will be hot both in taste and temperature.
Serve with beer, sports, wings, other social events. Margaritas too, I guess. Have more ingredients on hand, as making only 12 will likely seem like a cruel joke.
Here's links to more of the many ways we use this dough. (We're always experimenting, so expect more to come):