Hey y’all! Here’s another great party appetizer for your next big fiesta! This is my version of a popper! Party food and dinner are neck in neck in terms of my favorite thing to prepare. I love making dips and bite size goodies because let’s be honest most of the time they are unhealthy things that I don’t always get to eat. Thus making party food a little more exciting to make!
I made these poppers last night because I had 6 frozen dough rolls that were begging for attention. I also had some leftover goat cheese from those stuffed mushrooms I made the other day. 🙂 It was just yummyness waiting to happen! I used a whole jalapeno from a jar that my Nana had canned herself and my husband felt that these were a little too spicy! So I decreased the jalapeno input to less than half. There are two types of peppers in these poppers, jalapenos and roasted red peppers. If you have trouble with spicy foods or have guests that do, cut out the jalapeno all together, the roasted red peppers add a delicate heat that can stand on their own. Try it out! 🙂
– 6 Rhodes frozen raw dough rolls
– 4 oz fresh goat cheese (cream cheese will work too)
– 1/2 tbsp jalapeno from a jar, diced
– 1 1/2 tbsp roasted red peppers, diced
– 3 strips of thick cut bacon, chopped
– 3 tbsp Parmesan and extra for topping
– poppy seeds
– 1 egg, beaten (for egg wash)
Thaw the rolls out on a cookie sheet lined with parchment paper. This takes 2 hours or you can do a quick thaw by following the directions on the bag.
Mix the goat cheese, jalapeno, red pepper, bacon, and Parmesan together in a bowl.
Next, stretch each ball of dough out into a flat circle just big enough to cover the cheese ball up.
Brush a thin coat of egg onto each dough ball and top with a sprinkle of Parmesan and a dash of poppy seeds.
Serve with Ranch or all on it’s own! 🙂