Jalapeno Popper Bread makes a crowd-pleasing appetizer or an easy pizza-style dinner, loaded with bacon, cream cheese, and jalapeno for bold flavor.
This recipe is perfect for parties or weeknight dinners. It’s rich, savory, and addictive—so good that leftovers disappear quickly. The combination of creamy cheese, smoky bacon, and bright jalapeño makes every bite satisfying.
The filling is simple: cream cheese whipped with garlic, chopped jalapeños, and crispy bacon, finished with melted mozzarella on top. The creamy base mellows the heat so it’s enjoyable even if you don’t crave intense spice, while still delivering a kick for those who do.
I used mini baguettes for this version; their crisp crust and soft interior are ideal for holding the creamy topping. You can serve the finished loaves cut into small pieces as an appetizer or enjoy each half as an individual pizza-style serving.
Jalapeno Popper Bread
Ingredients
- 1 package of Rhodes Warm-N-Serv Artisan Mini-Baguettes (4 baguettes), room temperature
- 8 oz cream cheese
- 1 tsp minced garlic
- 1/4 cup cooked, chopped bacon
- 2 Tbsp chopped jalapeno slices (from a jar or can) + extra slices for topping (about 2–3 Tbsp)
- 1 cup shredded mozzarella cheese
Instructions
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In a bowl, combine the cream cheese, minced garlic, chopped cooked bacon, and chopped jalapeño. Beat with a hand mixer until smooth and well combined.
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Cut each baguette in half crosswise. Spread the cream cheese mixture evenly over each bread half.
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Top with shredded mozzarella and additional jalapeño slices. Bake at 350°F (175°C) for 15–20 minutes, until cheese is golden and bubbly.
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If serving as an appetizer, slice each half into two or three pieces. If serving as a main, enjoy each bread half like an individual pizza. Serve warm.
Notes
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