Thursday, July 15, 2010

Jalapeno Popper Pizzas

  • 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

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