Jalapeño Popper Biscuit Danish
- Ingredients:8
- Servings:48
Jalapeño Popper Biscuit Danish
- Ingredients:8
- Servings:48
- Calories per serving:
Check out this fun menu mash-up where beloved jalapeño poppers show up in biscuit Danish form!
Ingredient
Prep
| Ingredient | Weight | Measure |
|---|---|---|
| Pillsbury™ Frozen Biscuit Dough Garlic & Cheddar Mini 1.2 oz (06331) | 3 lb 10.00 oz | 48 each |
Filling
| Ingredient | Weight | Measure |
|---|---|---|
| Cream cheese, softened | 8 oz | 1 cup |
| Sour cream | 4.50 oz | 1/2 cup |
| Mayonnaise | 1.50 oz | 1/4 cup |
| Cheddar cheese, shredded | 12 oz | 3 1/2 cups |
| Jalapeños, fresh, seeded, diced | 1 oz | 1/4 cup |
| Garlic powder | ---Value Not Available | 1/2 tsp |
Assembly
| Ingredient | Weight | Measure |
|---|---|---|
| Jalapeño slices, fresh, thinly sliced | 4 oz | 96 each |
Instructions
- Prep
Thaw biscuit pucks, covered either at room temperature for 30-60 minutes until flexible, or refrigerated overnight.
- Filling
Place softened cream cheese, sour cream, mayo, cheese, diced jalapeños, and garlic powder in large mixing bowl.
Stir until evenly combined and refrigerate until needed.
- Assembly
Place biscuit pucks on parchment-lined sheet pan.
Thumbprint deep into each biscuit puck to create approx. 1-inch diameter well in center.
Add #70 scoop (0.5 oz) Filling into each biscuit thumbprint and press to flatten.
Place 2 slices of jalapeño on top of filling and press down to adhere.
Bake as directed until biscuit is golden brown.
| Bake | Temp | Time |
|---|---|---|
Convection Oven* |
325°F |
10-12 minutes |
Standard Oven |
350°F |
20-23 minutes |
*Rotate pans baked in a convection oven one-half turn (180°) after 5 minutes of baking.
Recipe Tips
Swap fresh jalapeños for canned or pickled jalapeños, or use mild green chilis for less spice/heat.
Nutrition Facts
Nutrition facts are not available for this recipe
