Jalapeno Popper Bites with Cranberry Hot Sauce

It’s no secret that I’m obsessed with all things jalapenos.



This time of year I’m always thinking of new ways to  reinvent the appetizer wheel. Ok, fine, I’m doing that any time of the year.


I especially love to make things I can “dip”.

I recently discovered Bob’s Red Mill Artisan Bread Flour and it’s the bomb.com. Even the packaging is awesome – the paper bag feels velvety soft. I have used it for pizza, focaccia, flat bread and now these. There’s something really superior about this flour. You can get the deets here.

Cream cheese and diced jalapenos stuffed into bread dough and baked, and dipped in a cranberry hot sauce. My dough recipe makes enough for two good size pizzas, so put half of it in your fridge to save for later. Trust me, the dough gets even better after a day or two.


If you’re a popper fan, you’ll love these.Don’t you just love this little bowl? It came in my PopSugar Must Have Box. I’ve received two now, and I just love getting them.

The cranberry hot sauce is soooo good. It’s just the right amount of sweet vs. heat.


You could definitely add some chopped bacon to the cream cheese, which I plan on doing next time.


Jalapeno Popper Bites with Cranberry Hot Sauce


  • 1 1/2 cups warm water
  • 2 tsp instant yeast
  • 3 1/2 cups all purpose flour (I used Bob's Red Mill Artisan Bread Flour)
  • 1 tsp salt
  • 1/4 cup olive oil + more for coating the dough
  • Jalapeno Filling
  • 2-3 large fresh jalapeno peppers, diced (remove seeds and ribs if you don't like heat)
  • 4 oz cream cheese, at room temperature
  • 1 tsp seasoned salt
  • Sea salt and parsley, for topping
  • Cranberry Hot Sauce
  • 1/4 cup cranberry sauce (canned, I used some leftover from Thanksgiving)
  • 3 tbsp Tabasco hot sauce
  • 1/2 stick salted butter


  • Combine the warm water and yeast and let proof for 10 minutes; until foamy.
  • Add the flour and salt to the bowl of your stand mixer and mix on low a few seconds to combine.
  • Turn the mixer on low again and slowly pour in the water/yeast mixture, followed by the olive oil. If after a minute or two it doesn't start to form into a ball and pull away from the side of the bowl add more flour, a tablespoon at a time until it does.
  • Drizzle some olive oil over the dough, toss it in the bowl with your hand to coat and cover with a dish towel and let sit for 30 minutes.
  • Remove half of the dough (this would make roughly two pizzas) and wrap the other half loosely with plastic wrap or put in a covered bowl and refrigerate.
  • Preheat oven to 375.
  • Combine the cream cheese, jalapenos and salt in a bowl.
  • To make bites, pinch off a piece of dough about the size of a large gumball.
  • Flatten the dough with your hands to make a disc, and spoon a little bit of jalapeno filling in the center.
  • Carefully bring the sides of the dough around the filling together, pressing with your fingers, to enclose the filling to make a ball. No filling should be visible.
  • Continue with the rest of the dough and filling, placing them on a foil lined baking sheet.
  • Bake for about 10-12 minutes, until slightly golden brown. Sprinkle with sea salt and dried parsley.
  • To make the dipping sauce, put butter in a sauce pan over medium heat.
  • When it starts to melt, add the cranberry sauce and Tabasco, reduce heat to low and stir until it starts to bubble a little; remove from heat and cover.
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*This dough keeps well in the refrigerator for a week. As a matter of fact, I have discovered that after a couple of days it gets even better.

*The amount of dough vs. filling depends on several factors. You may need more or less of either one.

*Adjust the hot sauce to your taste depending on how sweet/hot you prefer.


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