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! Try my Jalapeno Popper Stuffed Shells for the same great flavors in a meal!
Jalapeno Popper Pull-Apart Bread
Jalapeno Popper Bread is almost like a bread bowl full of the spicy and cheesy flavors of a jalapeno popper. 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! For a cheesy bread without the jalapeno peppers or bacon, try my Cheesy Garlic Bread.
Jalapeno Popper Bread Recipe
I have spent far too much time trying to cut up big loaves of bread to make the “traditional” pull-apart bread. I always seem to mess it up, not get the cuts deep enough, make them too deep, not enough cheese in the cuts, etc. This “individual” sized portion is a LOT easier to manage and still has maximum flavor!
There are a couple of things you do ahead of time to prepare for the recipe. Get your jalapeno peppers seeded and diced and get your bacon cooked.
How to Seed and Dice a Jalapeno Pepper
Jalapeno peppers are hot peppers, so be careful when you cut them! If you have any cuts on your hands, I would suggest to wear food-safe gloves, or be prepared to feel some pain if some oil gets in those cuts! If you don’t have gloves, just be sure to wash your hands with white vinegar and cold water when you are done with the jalapenos.
There are a couple of ways you can seed and cut a jalapeno. One way is to simply slice the jalapeno down the middle, vertically, and carefully remove the seeds with a spoon. Another way to remove the seeds is to hold the jalapeno up by the stem–you can always cut across the bottom of the pepper so it can stand a little flatter– and slice along the sides of the pepper, hopefully leaving the seeds attached to the core.
Then, simply stack the pepper strips and chop them into pieces, throwing away the core and seeds, of course. Remember, the capsaicin (what makes the pepper hot) will be on your hands, so don’t touch your fingers to your mouth or eyes until you wash your hands.
How to Bake Bacon
When I cook bacon, I do it in the oven. I set the temperature to 415°F and while it is preheating, I lay out the individual slices of bacon on a foil-lined rimmed baking sheet. (Yes, right on the pan! No rack needed.) They are perfectly crispy in 18-20 minutes. No flipping and easy cleanup! Then, crumble the strips of bacon into little pieces. Store the cooked bacon in shallow, airtight containers or wrap it tightly in aluminum foil and keep it in the refrigerator for 4-5 days.
How to Assemble Jalapeno Popper Bread
First, get your rolls cut so they can hold all the cheesy goodness that will be piped inside! But, don’t cut all the way through the rolls; just make an ‘x’ in each roll. Next, combine the oil, salt, parsley, and chives in a small bowl. Brush the insides of the bread with this oil mixture, reserving a little bit to brush on the tops of the rolls before baking. Next, use 1/2 cup of the shredded cheddar cheese to fill in between the wedges of the bread of each loaf.
Meanwhile, in a medium bowl, beat the cream cheese with a hand mixer until creamy. Add the whipping cream, jalapenos, bacon, and shredded mozzarella cheese and stir well until combined. Transfer the cream cheese mixture to a piping bag and pipe about 1/4 of the cream cheese mixture into each roll. Use all of it, and then add the rest of the shredded cheddar cheese.
Brush the remaining oil mixture on top of the rolls and bake them for 7-10 minutes, or until golden brown. I baked all four in a large (15-inch) oven-safe skillet, but you could also use a parchment-lined baking sheet as well. Garnish with parsley before serving.
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
- 1/4 cup extra virgin olive oil
- 1 teaspoon Kosher salt
- 2 teaspoons fresh parsley, chopped
- 2 teaspoons chopped fresh chives
- 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 not cutting all the way through.
- In a small bowl combine oil, salt, parsley, and chives.
- Brush the insides of the bread with the oil mixture, reserving some for brushing the outside of the bread at the end.
- Separate out 1/2 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 1/4 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 oil mixture on the outside of the bread loaves.
- Bake for 7-10 minutes, or until golden brown, in a large (15-inch) oven-safe skillet. Top with parsley, for garnish.
Did you make this recipe?
You can tag me at @iamhomesteader.