JalapeÑo Popper Pull Apart Bread Recipe 335
JALAPEÑO POPPER PULL-APART BREAD RECIPE - (3.3/5)
Provided by BobN
Number Of Ingredients 7
Steps:
- Cut jalapeños. Mix cream cheese with 2/3 of cheddar, jalapeños, salt, and pepper. Cut dough in half and wrap in bacon. Place in cast iron pan. Place cream cheese mixture in the middle and add the rest of the cheddar on top. Grill on indirect heat at 400 degrees for approximately 30 minutes.
JALAPENO POPPER PULL APART BREAD
I've become fanatical about the sour dough pull apart bread appetizers posted all over the blog world. Soooooo, here's an original one from Plain Chicken's blog.
Provided by gailanng
Categories Cheese
Time 35m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Using a sharp bread knife, cut the bread into about 1 inch slices from side to side going into both directions, repeating until entire loaf is cut. Do not cut through the bottom crust. It should look something like an onion mum.
- Mix together cream cheese, jalapeno pepper juice and garlic powder. Spread cream cheese mixture inbetween cuts. Sprinkle diced jalapeno peppers and bacon bits on bread, making sure to lodge most inbetween cuts. Top bread with cheese, again, stuffing in between cuts.
- Wrap in foil the entire loaf and place on a baking sheet. Bake for 15 minutes; unwraping foil packet enough to expose the bread. Bake for an additional 10 minutes or until cheese is melted.
CHEESY JALAPEñO POPPER PULL-APART BREAD
Make and share this Cheesy Jalapeño Popper Pull-Apart Bread recipe from Food.com.
Provided by Food.com
Categories Breads
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350F.
- Combine butter, garlic, jalapeno, green onion, and mayo in a bowl.
- Cut the bread on a diagonal into 1" wide diamonds; do not cut all the way through the bread.
- Spread the butter mixture and cheese into the cut slots in the bread.
- Wrap in foil and bake for 15 mins unti the cheese is melting.
- Remove the top layer of foil, exposing the top of the bread.
- Bake for an additional 5 mins.
- Serve immediately.
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- Make two lengthwise cuts on the top of the rolls, (like an X) making sure that the base of the bread remains attached, so not cutting all the way through.
- Separate out 1/2 cup of the cheddar cheese and carefully fill in between the wedges of the bread on each loaf.
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- For the bread dough: Combine the milk, butter, sugar, and salt in a glass bowl or measuring cup. Heat in the microwave for 1 - 1 1/2 minutes or in a saucepan until the butter melts. Let the mixture cool to lukewarm.
- Place the milk mixture to a large mixing bowl or the bowl of a stand mixer fitted with the kneading hook. Add the eggs, yeast, 4 cups of the flour and the potato flour/flakes, if using. Mix to form a shaggy dough. Knead the dough (by hand, with a stand mixer or alternately in your bread machine set on the dough cycle) until it's smooth, adding a bit more flour if needed.
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- Score the bread loaf crosswise and lengthwise into 1-inch squares, cutting almost through to the bottom, but leaving it intact. The goal is to spread apart the bread pieces to “bloom”, but be able to pass it around and gently pull a piece off.
- In a small bowl combine cheese and jalapeno, mix. Stuff cheese blend evenly into all of the slits, nooks, and crannies. After stuffing all of the cheese it should be coming out the top- keep stuffing!
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- Heat oven to 350°F. Lightly spray 10-inch cast-iron skillet with cooking spray. Unroll each can of dough into 1 large rectangle; if using crescent roll dough, press perforations to seal. Cut each rectangle into 8 rows by 3 rows, to make 24 pieces per rectangle (48 pieces of dough total).
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- Bake 23 to 27 minutes or until golden brown and no longer doughy in center. Sprinkle with cheese. Bake 3 to 5 minutes longer or until cheese is melted. Cool 1 minute. Serve warm.
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