Jalapeño Popper Hot Bread
Featuring Chorizo, a type of sausage with origins in the Iberian Peninsula, which is now Spain and Portugal. Jalapeño is Spanish for "from Xalapa" (also spelled Jalapa), the capital city of Veracruz, Mexico, where the pepper was traditionally cultivated.
EQUIPMENT: Rotary food cutter, 11 inch sauté skillet
- ¼ pound bacon, chopped
- ½ onion, chopped
- 3 cloves garlic, minced
- 2 or 3 Jalapeños, sliced in rings (or more if you like it hot)
- ½ red pepper, seeded and chopped
- ¼ pound chorizo, chopped
- 1 8 ounce Pillsbury Crescent Dough Sheet
- 2 or 3 slices provolone cheese, enough to cover half the dough
- 2 or 3 slices deli ham, enough to cover half the dough
- 3 ounces Manchego cheese, shredded #2 cutting cone
- 3 cheddar cheese, shredded #2 cutting cone (optional)
- 3 ounces cream cheese
- ½ cup all-purpose flour
In a hot skillet over medium heat 270°F (132°C), fry bacon until half cooked. Add the onion, garlic, red pepper and Jalapeños, sauté until slightly browned, 5 to 7 minutes, stirring occasionally. Do not allow the residue that forms on the bottom of the pan to burn.
Add the chorizo and cook, stirring, until cooked, 4 to 5 minutes. Drain off excess bacon grease and set mixture aside to cool.
Sprinkle flour on a cutting or bread board evenly. Open the dough a lay it out lengthwise on the board.
Beginning at the edge of the dough closest to you, place the provolone cheese about a half inch from the edge along the full length of the dough. Place the ham about a half inch from the top edge along the full length of the dough.
Then spread the Jalapeño/Chorizo mixture evenly over the provolone and ham. Top with shredded cheese and dollops of cream cheese.
Beginning at the edge closest to you, roll the ingredients into the dough to form a loaf. Place on a lightly oil cookie sheet.
Allow the dough to rise about 15 minutes before baking. Brush top of loaf with melted butter and score.
Preheat the oven to 400°F. Bake for 30 minutes. Serve warm.