These bite-sized pizzas taste just like their namesake and are sure to bring the heat on game day.
Preheat oven to 425°F (220°C). Place dough onto Cutting Board (do not unroll dough). Using a sawing motion, slice dough into 24 disks using Utility Knife. Place disks onto Large Bar Pan; press to flatten and seal seams. Bake 11-13 minutes or until golden brown. Remove pan from oven to Stackable Cooling Rack.
Meanwhile, slice bacon into 1/4-in. (6-mm) pieces; cook in (8-in./20-cm) Sauté Pan over medium-high heat 8-10 minutes or until crisp. Remove bacon from pan using Nylon Turner; drain on paper towels. Drain pan, leaving 1 tsp (5 mL) drippings in pan. Finely dice bell pepper using Utility Knife. Chop jalapeños using Food Chopper. Add bell pepper and jalapeños to pan; cook over medium heat 2-3 minutes or until tender.
Combine cream cheese, half of the cheddar cheese, bacon and peppers in Classic Batter Bowl; mix well. Divide cream cheese mixture evenly over crusts. Sprinkle with remaining cheese and crushed chips. Bake 4-6 minutes or until cheese is melted and crusts are golden brown. Remove pan from oven to cooling rack. Serve using Mini-Serving Spatula.
U.S. Nutrients per serving: Calories 90, Total Fat 5 g, Saturated Fat 2.5 g, Cholesterol 10 mg, Carbohydrate 8 g, Protein 3 g, Sodium 160 mg, Fiber 0 g
If desired, a 13.8-oz (283-g) package of refrigerated pizza crust can be substituted for the refrigerated thin crust dough. Place dough onto lightly floured Cutting Board. Keeping dough in log shape, gently roll dough into a thinner cylinder measuring 11 1/2 in. (29 cm). Proceed as recipe directs.
For maximum impact, the veins and seeds of the jalapeño peppers have been kept in this recipe. For a mild version, remove and discard them.
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