Jalapeno Popper Pull-Apart Bread has all the cheesiness and spicy kick of a jalapeno popper stuffed in a Kaiser roll for a rich and comforting appetizer. They are meant as individual servings but are big enough for 2 folks to share! A large roll is cut and filled with all the flavors you would get in my Bacon Jalapeno Poppers, but with the added bread for holding all those flavors!
Ingredients & Substitutions
Rolls: I suggest using Kaiser rolls, which are also called Vienna or hard rolls, for this recipe. They are larger than regular hamburger buns and are sold whole, without any cuts. Alternatively, you can use my recipe for homemade bread bowls. Keep the bread bowl recipe on hand for my Cheesy Garlic Bread and Buffalo Chicken Pull Apart Bread, too!
Salted Butter: For the topping, you will need unsalted butter, kosher salt, and fresh parsley.
Filling: The filling will give you all of the flavors of jalapeno poppers but in this pull-apart bread instead.
Bacon: For perfect bacon, bake it in the oven at 415°F on a foil-lined rimmed baking sheet for 18-20 minutes. No flipping is required, and cleanup is easy. Crumble the bacon and store it in shallow, airtight containers or wrapped tightly in aluminum foil in the refrigerator for up to 5 days.
How to Seed and Dice a Jalapeno Pepper
When handling jalapeno peppers, be careful as they are hot. Wear food-safe gloves if you have cuts on your hands or wash your hands with white vinegar and cold water after handling. To seed and cut a jalapeno, slice it vertically and remove the seeds with a spoon or slice along the sides to leave the seeds attached to the core. Chop the pepper strips into pieces and discard the core and seeds. Be cautious not to touch your mouth or eyes until you wash your hands as capsaicin can cause irritation.
How to Serve Jalapeno Popper Bread
This cheesy bread is definitely a rich and filling bread that can easily be cut in half, or even in fourths, before serving. For serving size, I said 8 servings in the recipe, and that is if everyone ate half a roll.
Jalapeno Popper Pull-Apart Bread
- 4 round (5-6 inches) rolls
- ¼ cup (½ stick / 57 g) unsalted butter, melted
- 1 teaspoon kosher salt
- 2 teaspoons fresh parsley, chopped
- 1 cup cheddar cheese, shredded and divided
- 1 package (8 ounces) cream cheese, room temperature
- 2 tablespoons heavy whipping cream
- 2 medium jalapeno peppers, seeded and finely diced
- 8 slices bacon, cooked crisp and crumbled
- 1 cup mozzarella cheese, shredded
- Preheat the oven to 350°F.
- Make two lengthwise cuts on the top of the rolls (like an X), making sure that the base of the bread remains attached, so as not to cut all the way through.
- Place the cut rolls into a large, 15-inch oven-safe skillet. You could also use a parchment paper-lined baking sheet.
- In a small bowl combine melted butter, salt, and parsley.
- Brush the insides of the bread with the butter, reserving some for brushing the outside of the bread at the end.
- Separate out ½ cup of the cheddar cheese and carefully fill in between the wedges of the bread on each loaf.
- In a medium bowl, beat the cream cheese with a hand mixer until creamy.
- Add the heavy whipping cream, jalapenos, bacon, and mozzarella cheese and stir until well combined.
- Transfer the cream cheese mixture to a piping bag, twisting the top to avoid spillage. Cut off the tip so that you can easily pipe the cream cheese mixture.
- Pipe ¼ of the cream cheese mixture in between the wedges of one roll. You will divide all of the cream cheese mixture between the four rolls. (You can also use a knife to spread the filling in the rolls, just be gentle so as not to rip the rolls.)
- Top with the remaining cheddar cheese.
- Using a pastry brush, brush the remaining butter mixture on the outsides of the bread loaves.
- Bake for 7-10 minutes, or until golden brown. Top with parsley, for garnish.
Did you make this recipe?
You can tag me at @iamhomesteader.