Jalapeno Popper Pull-Apart Bread


  • 4 round (5-6 inches) rolls

Oil Mixture

  • 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


  1. Preheat the oven to 350°F.

  2. 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.

Oil Mixture

  1. In a small bowl combine oil, salt, parsley, and chives.

  2. Brush the insides of the bread with the oil mixture, reserving some for brushing the outside of the bread at the end.


  1. Separate out 1/2 cup of the cheddar cheese and carefully fill in between the wedges of the bread on each loaf.

  2. In a medium bowl, beat the cream cheese with a hand mixer until creamy.

  3. Add the heavy whipping cream, jalapenos, bacon, and mozzarella cheese and stir until well combined.

  4. 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.

  5. 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.)

  6. Top with the remaining cheddar cheese.

  7. Using a pastry brush, brush the remaining oil mixture on the outside of the bread loaves.

  8. Bake for 7-10 minutes, or until golden brown, in a large (15-inch) oven-safe skillet. Top with parsley, for garnish.


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