Jalapeno Popper Pizzas

By kayjayjohnson

I have made these a few times & always get rave reviews from my husband and friends. Add more jalapenos if you like them super spicy. The sauteeing & the cream cheese tend to mellow the heat of the jalapenos. I leave the seeds & membrane on the jalapeno to maximize on the heat. ENJOY!

Ingredients

• 1 (13 7/8 ounce) package pizza crusts (pillsbury refrigerated)
• 4 slices bacon, sliced
• 1/2 cup red pepper, finely chopped (aprox. 1 small pepper)
• 2 jalapeno peppers, chopped fine
• 4 ounces cream cheese, softened
• 1 cup cheddar cheese, shredded
• 1/2 cup corn chips, crushed

Preparation

Step 1

1 Preheat the oven to 425 degrees.

2 Open the crust. DO NOT UNROLL. Place the pizza dough on a lightly floured cutting board.

3 Gently roll the log shape into a thinner cylinder measuring aprox. 11 1/2 inches.

4 Using a sawing motion, cut the dough into 24 pieces.

5 Place on a baking pan; press the dough pieces slightly (helps prevent them from rising too much).

6 Bake 11-13 minutes until golden brown.

7 Fry the bacon & remove once cooked.

8 Using 1 tsp bacon drippings, saute the red pepper & jalapenos until tender.

9 Combine cream cheese, 1/2 cup cheddar cheese, sauteed peppers & bacon; mix well.

10 Divide evenly over the crusts.

11 Combine remaining cheese w/ corn chips.

12 Sprinkle on top. 13 Bake 4-6 minutes until cheese is melted.