Jalapeño Popper Pull-apart Bread


It’s no secret that I love football season. There’s something about the fact that it takes place during my favorite time of year, involves much of my favorite foods, and  gives me an excuse to root for my beloved Packers that makes me go a bit nuts for it. Speaking of the food, I really can’t get enough- Chili, dips, snacks of all kinds- I love them all. Given last week kicked off football season, I just had to create a fun football snack for you all. (And the fact that it has my favorite team’s signature Green & Gold in the mix doesn’t hurt!)


For this bread I started with a beautiful loaf of this crusty bread. (I love any excuse to make it really!) After cutting a “grid” of sorts into the bread all the way down to the bottom crust, I stuffed all the makings of jalapeño poppers into all the crevices. I started with thin slices of jalapeño peppers*, and then finished with lots of cream cheese, scallions and cheddar. The whole thing gets baked until the peppers get all soft, the cheeses get melty, and everything gets all gooey and crisp. I can’t think of a better addition to your gameday spread!

Plus, this whole “stuff things into bread thing” is pretty addicting…what other ideas do you have for me?

*I’m sure everyone else know this but me, but please do yourself a favor and wear gloves when dealing with hot peppers. I learned this lesson the hard way!!

Jalapeño Popper Pull-apart Bread

Jalapeño Popper Pull-apart Bread

Yield: 1 loaf of bread


  • 1 round loaf of crusty bread, (sourdough would be good too)
  • 4 medium-sized jalapeño peppers, sliced thinly with the seeds removed.
  • 1 8 oz pack of cream cheese, frozen until firm enough to slice
  • 1/2 cup grated cheddar cheese
  • 1 scallion, thinly sliced
  • salt & pepper


  1. Using a sharp serrated knife, slice a grid into the top of the bread- cutting down to the bottom of the loaf but not all the way through.
  2. Stuff the peppers in each of the crevices, all the way down to the bottom. The more edges that have filling the better! Slice the cream cheese and stuff it in with the peppers. Continue with the scallions and then sprinkle the grated cheese on top. Add a bit of salt & pepper.
  3. Bake at 375F for 15-20 minutes or until the cheeses are melted and golden. Serve warm.
Nutrition Information:
Yield: 1 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g

Did you make this recipe?

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  1. This looks like it was put in the oven for a while to melt the cheeses, but I don’t see that in the instructions. It sounds yummy.

    1. I would love to try this – think it would go over really well at my house! I have to agree about baking instructions…I kept looking but couldn’t find any.

      1. Says to bake 375 for 15 to 20 min
        or until cheese is melted and golden and to serve warm….doing this tonight can’t wait but I’m adding Carano hot cappy.

      1. Thanks Audra! Making this over the weekend for a family gathering. You gotta get some rest….don’t stay up too late, but please keep these yummy recipes coming! :-)

    1. You got that right! I am a Packer Backer too. Green and Gold, Jalapenos and Cheddar!!

    1. I have been making this bread for years at our girls secret Santa. It’s a hit and a must make from my girlfriends

  2. Oh. My . Goodness. This looks amazing, and I want some now!!!!! I know what I’m making over the weekend!

  3. Making this for Sunday brunch at my mom’s! I have made your recipe for the crusty bread, and I loved it!! (what’s not to love about homemade bread) but I think I’ll try a sour dough loaf.

  4. What size loaf does this recipe require; it looks like a small one from the size of the jalapeno laying on the parchment

  5. I know I am a little late to posting a response but I loved this idea…I had never seen anything like this before! Thank you!

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  7. i need a good diy bun recipe to make this in single servings. that would be great! you got one? something like a brioche bun?

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