Bacon Jalapeno Popper Stuffed Bread
Cook Time
30
mins
Calories
331
Serving Size
12
Carbs
5.9
Fat
17.9
Protein
13
description
It's a "Popper Pull Apart"... and it's gone...
ingredients
- 1 16oz round sourdough loaf, unsliced
- 8 oz cream cheese softened
- 2 Tbsp pickled jalapeño pepper juice
- 1 tsp garlic powder
- 1/4 cup diced picked jalapeño peppers
- 3 Tbsp bacon bits
- 1 cup Monterrey jack cheese, shredded
directions
- Heat oven to 350°F. Place two (24-inch) pieces aluminum foil, crossing one over the other, on flat surface.
- Cut bread, using serrated knife, in grid pattern, spacing about 1-inch between rows. Do not cut through bottom crust. Set aside.
- Place loaf in the center of the foil pieces.
- Mix together cream cheese, jalapeño pepper juice and garlic powder. Spread cream cheese mixture in between cuts. Sprinkle diced jalapeño peppers and bacon bits on bread, making sure to get in between cuts. Top bread with cheese, getting in between cuts.
- Wrap foil loosely around bread. Place onto ungreased baking sheet.
- Bake 15 - 30 minutes. Depending on how "done" you want everything. Check it at 15 then decide if you want to move onto step 6.
- Pull back foil; continue baking 5-10 minutes or until loaf is golden brown and cheese is melted.
- Serve immediately. Pull out individual bread pieces, using tongs or 2 forks and reaching down into loaf to include filling and bread.