- 1 pkg (11oz) refrigerated thin crust pizza crust
- 4 slices bacon
- 1 small red bell pepper
- 2 jalapeno peppers
- 4 oz cream cheese, softened
- 1 cup shredded cheddar cheese, divided
Preheat oven to 425 degrees. Do not unroll dough. Instead slice, using a sawing motion, into 24 disks. Place disks on a baking sheet. Press flatten to seal seems. Bake 11-13 minutes or until golden brown.
Meanwhile, cook bacon and crumble. Drain pan except for 1 tsp of the bacon grease. Finely dice bell pepper and jalapeno. Saute in grease 2-3 minutes or until tender.
Combine cream cheese, half of cheddar cheese, bacon and peppers; mix well. Divide cream cheese mixture evenly over crusts. Top with remaining cheese. Bake 4-6 minutes or until cheese is melted.
* a 13.8 oz refrigerated pizza crust can be substituted for the thin crust dough. Place dough on a floured surface. Keeping dough log shape, gently roll dough into a thinner cylinder measuring 11 1/2 inches.
From The Pampered Chef