Smoked Carnitas Pull-Apart Poppers
This easy pull-apart recipe is great with lots of different kinds of fillings, but it’s awesome with our easy-to-enjoy Taste of the South Smoked Carnitas Street Taco Dip. Just grab an edge piece, dip and enjoy! We made ours in an 8-inch pan, but you can use a pie pan, round cake pan or larger frying pan to suit your needs - just adjust the cook time!
Ingredients
Jalapenos (two should be enough)
Cheese curds or small cheese cubs
Package of roll-out refrigerated pizza dough
Shredded cheese
Cheese square or tortillas for the top design
*If you don’t like jalapenos, you can make these with just cheese!
Instructions
Preheat the Oven to 350 degrees.
Cut the stems off your jalapenos and cut them into small slices.
Roll out the pizza dough into a large sheet and use a pizza cutter to make strips that are roughly 2 inch wide by 2.5 inches long.
Place a cheese cube or curb and one jalapeno slice into each square and press the dough closed around the filling so it forms a ball.
Line the outside of a greased pan with the balls. You can use a cookie cutter to keep them at the edge of the pan.
Bake until golden brown.
Remove from the oven and spoon the Taste of the South Smoked Carnitas Street Taco Dip into the center and top with shredded cheese.
Return to the oven just until the cheese is melted.
Cut the cheese square into triangles and use them to decorate the top like a pumpkin.
Remove, let cool just slightly and enjoy. If you have extra dip, it’s great with tortilla chips!
