Recipe Detail

Jalapeno Popper Charcuterie Bites

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Rating : 5

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Number of Servings:


  1. 16 - to 20 ounces pizza dough (thawed)
  2. 8 ounces - cream cheese
  3. 45 slices - salami (or one slice per popper)
  4. - olive oil and garlic salt (optional)


Line a baking sheet with parchment paper. Portion the pizza dough into pieces about the size of a tablespoon. Flatten each piece out and smear about a ¼ teaspoon of cream cheese onto the center. Place one or two jalapeño slices on top. Pinch the edges together up and around the filling to make a little purse. Flip it over, seam-side down, and line up the balls on the prepared sheet tray about one inch away from each other.

Let rise, covered, for about 30 minutes. While they rise, preheat the oven to 400°F.

Bake the bites at 400°F for 10-12 minutes.

Brush them lightly with olive oil and sprinkle a little garlic salt over the tops.

Cut an incision into the top half, open slightly and tuck a slice of salami inside so it sticks out decoratively. Serve hot or at room temperature.

Leftovers can stay in the fridge for up to four days or freeze them for up to a month without the salami. To prepare for serving, place them on a sheet pan and bake for 10 minutes at 350°F.




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