Jalapeño Popper Pizzas

These bite-sized pizzas taste just like their namesake and are sure to bring the heat on game day.


  • 1 pkg (11 oz) refrigerated thin crust pizza crust (see Cook’'s Tip)
  • 4   slices bacon
  • 1 small red bell pepper (about 1/2 cup/125 mL finely diced)
  • 2   jalapeño peppers
  • 4 oz (125 g) cream cheese, softened
  • 1 cup (250 mL) shredded cheddar cheese, divided
  • 1 cup (250 mL) corn chips (about 1/2 cup/125 mL crushed chips)


  1. 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.

  2. 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.

  3. 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.


  • 24  servings of 1 

Nutrients per serving:

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

Cook's Tips:

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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