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Jalapeño Popper Pizzas

1   pkg (11 oz) refrigerated thin crust pizza crust (see Cook’s Tip)
4   slices bacon
1   small red bell pepper (about ½ 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 cheddar 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.

Yield: 24 appetizers

Nutrients per serving: (1 appetizer): Calories 90, Total Fat 5 g, Saturated Fat 2.5 g, Cholesterol 10 mg, Sodium 160 mg, Carbohydrate 8 g, Fiber 0 g, Protein 3 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.