Are you looking for a savory snack or appetizer with a little kick? These Cheesy Bacon Jalapeno Twists with Garlic Butter are flaky, twisted pizza dough filled with cream cheese, bacon, jalapeño, and red onion, topped with melted white cheddar. Then, they are baked in the oven until golden brown and the cheese is melted and bubbly. But, the goodness doesn’t stop there! I brush garlic butter over the warm twists to enhance the already delicious flavors! Seriously, these are so good and will disappear fast! For another savory treat inspired by bacon jalapeno poppers, check out my Jalapeno Popper Rolls, too!
Ingredients & Substitutions
- Pizza Dough: Look for 2 tubes of store-bought pizza dough. They will be stacked before being cut into 4 sections and rolled out. Stacking the pizza dough helps it roll out evenly, makes it easier to handle, and gives the twists a stronger shape when baking. Homemade pizza dough would also work. (Check out my easy pizza crust to try.)
- Cream Cheese: Cream cheese is the base of the filling. Ensure it is at room temperature before mixing it with the other ingredients.
How To Soften Cream Cheese Quickly
Warm Water Method: Place the wrapped block of cream cheese in a bowl of warm water for about 10-15 minutes. Flip it over every few minutes or so.
Microwave Method: Remove the cream cheese from its packaging and place it on a microwave-safe plate. Microwave it on low power in 15-20-second intervals until it reaches the desired softness. Be careful not to overheat it, as cream cheese can quickly become too runny or even melt.
- Bacon: I prefer thick-cut bacon so it stands out from the other ingredients. But, you can use what you have on hand. Or, try turkey bacon for a lighter option. I have a no-fail way how to bake bacon for easy clean-up and perfectly crispy bacon every time! (Or, check out my air fryer bacon!)
- Onion: I like a red onion for a sweeter, more mild onion flavor. You could leave it out if you are not a fan. Or, try the filling with green onions or shallots.
- Jalapeno Pepper: These are jalapeno twists, so I can’t leave out the jalapeno pepper for a slight kick. If you want more heat, leave the seeds and membrane intact when dicing.
- Cheese: I love white cheddar cheese to top off the twists. It melts nicely and gives each more flavor. Use your favorite kind of cheese, or try a blend of cheeses.
- Garlic Butter: To really elevate these twists to a whole new level of flavor, don’t skip the garlic butter! Brush it over the warm twists.
Are These Cheesy Bacon Jalapeno Twists Spicy?
I didn’t find these too spicy at all (and I usually prefer things on the mild side). The flavors were well-balanced, which can sometimes be lost if a dish is too spicy. However, if you want more heat, leave the seeds and membrane intact when dicing the jalapeño or add more jalapeño peppers! If that’s still not hot enough, consider using a hotter pepper like Serrano or using a spicier cheese like pepper jack. Let me know how you turned up the heat in these twists!
Make Ahead Cheesy Bacon Jalapeno Twists with Garlic Butter
If you’re serving these Cheesy Bacon Jalapeño Twists the next day, you can store them in the refrigerator. For longer storage, freeze the assembled twists! Here’s how:
Refrigerator Make-Ahead: Prepare the twists as instructed (but without the shredded cheese on top), then place them on the baking sheets. Cover them tightly with plastic wrap or aluminum foil and refrigerate for up to 24 hours before baking.
Freezer Make-Ahead: If you want to prepare them even further in advance, freeze the assembled twists. After shaping, place them on a baking sheet and freeze until firm. (Wait until baking to add the cheese on top.) Then transfer them to a freezer bag or container. They can be frozen for up to 3 months.
To Bake: When ready to bake, remove the twists from the refrigerator of freezer. Remove the covering and sprinkle cheese on top. Bake directly from the refrigerator or freezer, adding extra time as needed. Then, don’t forget about the garlic butter to brush over the warm twists!
Storing & Reheating Cheesy Bacon Jalapeno Twists
To store leftover cheesy bacon jalapeno twists, first, let them cool completely. Next, place the twists in an airtight container or wrap them tightly in plastic wrap or aluminum foil. They will last up to 3-4 days in the refrigerator. Reheat them in the oven for 10-15 minutes or so. You can use the microwave, but they will lose some of their crispiness. (They will still taste good, though!) For longer storage, freeze the twists for up to 3 months.
Cheesy Bacon Jalapeno Twists with Garlic Butter
Ingredients
- 2 tubes (13.8 ounces each) pizza dough
- 1 package (8 ounces) cream cheese, softened
- 4 slices thick-cut bacon, cooked, crumbled
- 1 small red onion, finely diced
- 1 medium jalapeno pepper, seeded, diced
- 2 teaspoons chives, minced
- 2 teaspoons garlic, minced
- 2 cups (226 g) white cheddar cheese, shredded, divided
Topping
- 3 tablespoons unsalted butter
- 1 teaspoon garlic, minced
- 1 teaspoon kosher salt
Instructions
- Preheat oven to 350°F. Line 2 large baking sheets with parchment paper. Set aside.
- On a lightly floured surface, unroll both tubes of pizza dough and place one on top of the other, aligning them so they match up. Gently press them together so they stick.*
- Cut the layered dough into 4 equal sections. Roll out each section to about an 8×10-inch rectangle. Set aside.
- In a small bowl, combine the softened cream cheese, bacon, red onion, jalapeño, chives, and minced garlic.
- Take one section of dough and spread ⅓ of the cream cheese mixture evenly over it. Place a second section of dough on top of the cream cheese layer, then spread another ⅓ of the cream cheese mixture on top. Put a third piece of dough on top, and spread the rest of the cream cheese mixture over it. Finally, place the fourth and final piece of dough on top. Gently press down on the dough to seal all the layers together.
- Using a sharp knife, cut the dough stack into 8 equal strips, about 1 inch each. Then cut each strip in half to create 16 shorter strips, each about 5 inches long.
- Gently twist and stretch a strip of dough (3-5 twists), then bring the ends together to form a circle. Pinch the edges to seal. Repeat with the remaining strips to make 16 twists.
- Place the twists onto the prepared baking sheets. Sprinkle the tops of the twists evenly with the cheese (about 2 tablespoons of shredded cheese on top of each). Bake for 25-30 minutes or until golden brown and the cheese is melted and bubbly.
- While the twists are baking, melt the butter in a small saucepan over medium heat. Once melted, add the minced garlic and salt. Stir and cook for 1 minute, then remove from heat.
- Once the twists are done, remove them from the oven and let them cool for 5 minutes.
- Brush the warm garlic butter mixture over the twists and serve immediately.
Notes
Did you make this recipe?
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What the Test Kitchen had to say about this recipe:
Autumn
These are the perfect appetizer or snack! Flavorful without being too spicy.
Elizabeth
I liked these! They were a good balance of flavor. But, I would have liked a little bit of an extra kick (but that is just me).
Annabelle
These would definitely go over well at a party, especially with my friends.
Bella
I was pleasantly surprised by how well the cream cheese and cheddar go together. The jalapeños add just the right kick without being overwhelming. They’re also super fun to twist and serve!
Selena
Absolutely delicious! I love the combination of ingredients. The chewy dough, creamy filling, and crispy bacon create a delightful texture. Plus, that garlic butter topping is simply heavenly. I’ll definitely be making these again!
