Give your pull apart bread some extra "pop" with a creamy, spicy jalapeno popper mixture baked in.
3 jalapeños, whole
1 jalapeño, sliced into rings
1 (8-ounce) block cream cheese, softened
1/4 cup salsa
4 green onions, thinly sliced, plus more for garnish
8 slices cooked bacon, finely chopped
2 1/2 cups pepper jack cheese, divided
2 rolls classic Pillsbury pizza dough
6 tablespoons butter, melted
Ranch dressing, for serving
Let's get Cooking...
Preheat oven to 350 degrees. Brush a 9x5 loaf pan with melted butter.
Turn on stove burner to high heat. Place 3 jalapeños directly over the flames and rotate until all sides are charred and blistered. Place into a bowl, cover with plastic wrap and let sit for 10 minutes. Remove jalapeños and use the blade of a knife to remove charred skin. Remove and discard seeds and ribs, and finely chop. Add to a large bowl.
To the bowl, add the soft cream cheese, salsa, green onions, bacon and half of the pepper jack cheese. Beat with a hand mixer until light and fluffy.
Remove dough from one of the tubes and cut into 15 equal-sized squares. Brush squares with melted butter. Spread the whipped cream cheese mixture evenly across the dough, and sprinkle with one-fourth of the remaining cheese. Use a offset spatula to lift and stack the pieces into a loaf pan. Repeat with the second roll of dough. Top with rounds of jalapeño then sprinkle with remaining cheese. Bake for 40 to 50 minutes, until golden.
Allow to cool briefly, then turn out onto a serving platter. Garnish with green onions. Serve with ranch dressing, if desired.