So lets reenergize 2022 with a nod to our lovable chile relleno, and make jalapeno popper charcuterie bites.
These jalapeno popper charcuterie bites fit the bill perfectly.
Its also a great conversation starter, and my favorite conversations are about food anyway.
To make this appetizer, I started with 20 ounces of thawed pizza dough.
Snip off small hunks of dough (I used kitchen shears) about the size of a 3-D tablespoon.
Wrap up the edges around the filling and squeeze them together to make a little purse-shaped dough ball.
(For help with dough ball shaping,heres the best videoanyone has ever made.
Ok, its me.)
Flip them over onto a parchment lined baking sheet.
Proof the poppers for 30 minutes and bake for 10 minutes.
The resulting appetizer is a total star; the perfect cheese-board-charcuterie bite.
The pizza dough is soft, with just a hint of garlic.
For an interactive noshing experience, make this appetizer pull-apart style!
Theyll connect to one another during baking and give you a soft-sided bun.
you’re free to also easily keep this snack vegetarian by eliminating the charcuterie element altogether.
Portion the dough to hunks about the size of a tablespoon.
Flatten each piece out and smear about a 14 teaspoon of cream cheese onto the center.
Place one or two jalapeno slices on top (chop or break the rings if theyre too big).
Pinch the edges together up and around the filling to make a little purse.
Proof, covered, for 30 min.
While they proof, preheat your oven to 400F.
Bake the bites at 400F for 10-12 minutes.
- Brush them with olive oil and sprinkle garlic salt over the tops.
Cut the top half open and tuck a slice of salami inside so it sticks out decoratively.
Serve hot or at room temperature.
To revive, place on a sheet pan and bake for 10 minutes at 350F.
