Jalapeño Popper Biscuit Danish
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Jalapeño Popper Biscuit Danish

Jalapeño Popper Biscuit Danish

Check out this fun menu mash-up where beloved jalapeño poppers show up in biscuit Danish form!

Servings: 48 servings (1 serving = 1 Danish)
Prep
INGREDIENT
WEIGHT
MEASURE
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
1/2 tsp
Assembly
INGREDIENT
WEIGHT
MEASURE
Jalapeño slices, fresh, thinly sliced
4 oz
96 each
Prep
  1. Thaw biscuit pucks, covered either at room temperature for 30-60 minutes until flexible, or refrigerated overnight.
Filling
  1. Place softened cream cheese, sour cream, mayo, cheese, diced jalapeños, and garlic powder in large mixing bowl.
  2. Stir until evenly combined and refrigerate until needed.
Assembly
  1. Place biscuit pucks on parchment-lined sheet pan.
  2. Thumbprint deep into each biscuit puck to create approx. 1-inch diameter well in center.
  3. Add #70 scoop (0.5 oz) Filling into each biscuit thumbprint and press to flatten.
  4. Place 2 slices of jalapeño on top of filling and press down to adhere.
  5. 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.

  • Swap fresh jalapeños for canned or pickled jalapeños, or use mild green chilis for less spice/heat. 

View Recipe Instructions

Nutrition Information

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Serving Size:
1 Danish
% Daily Value
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet. Nutrition values are calculated using the weights of ingredients.
No nutrition information available for this recipe

Reviews

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