Jalapeno Popper Mini Biscuits

It's hard to hold back with these spicy little poppers around. Store-bought biscuit dough makes easy little appetizers, stuffed with our[ cheesy jalapeno filling.]

Total Time:
20 min
5 min
15 min

8 to 10 servings (3 to 4 biscuits per person)

  • 5 jalapeno peppers
  • 1/2 teaspoon vegetable oil
  • 1 large egg
  • 4 ounces cream cheese, at room temperature
  • 1 cup shredded mozzarella (about 5 ounces)
  • Kosher salt
  • One 16.3-ounce tube store-bought biscuit dough
  • Position an oven rack 4 to 5 inches from the heating element, and preheat the broiler. Line a baking sheet with foil.

  • Cut the stem end off the jalapenos, cut each in half lengthwise and remove and discard the seeds (wear food-grade gloves if your skin is sensitive). Arrange the jalapenos skin-side up on the prepared baking sheet, and brush with the oil. Broil until the peppers are blackened and puffy, 3 to 4 minutes. When cool enough to handle, rub off the skins (running under cold water helps). Cut 2 of the halves into large dice so you have 32 pieces (1 for the top of each biscuit); set aside. Finely chop the rest of the peppers, and transfer to a medium bowl.

  • Switch the oven from broil to bake, and preheat to 400 degrees F. Remove the foil from the baking sheet, and line it with parchment. Beat the egg well in a small bowl.

  • Add the cream cheese, mozzarella and half the egg to the bowl with the chopped peppers, add 1/4 teaspoon salt and mix to combine.

  • Separate the biscuit rounds, and cut each into quarters. Make a deep indentation in the center of each quarter, and fill with a heaping teaspoon of the pepper-cheese mixture (it will mound above the biscuit a fair amount). Brush any exposed biscuit with the remaining beaten egg. Bake until the biscuits are puffed and golden around the top, 10 to 12 minutes. Garnish each with a piece of reserved jalapeno.

  • Copyright 2014 Television Food Network, G.P. All rights reserved.

An easy way to remove the seeds from a jalapeno is with a metal 1/2 teaspoon, starting from the tip and scraping to the stem end.

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    This recipe is featured in:

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