Jalapeno Popper Pizzas-Pampered Chef

I have made these a few times & always get rave reviews from my husband and friends. Add more jalapenos if you like them super spicy. The sauteeing & the cream cheese tend to mellow the heat of the jalapenos. I leave the seeds & membrane on the jalapeno to maximize on the heat. ENJOY!

• Ready In: 35 mins
• Yields: 24 pizzas

Ingredients

• 1 (13 7/8ounce) package  pizza crusts (pillsbury refrigerated)
• 4  slices bacon, sliced
• 1⁄2 cup  red pepper, finely chopped (aprox. 1 small pepper)
• 2  jalapeno peppers, chopped fine
• 4  ounces cream cheese, softened
• 1  cup cheddar cheese, shredded
• 1⁄2 cup  corn chips, crushed

Directions

1. Preheat the oven to 425 degrees.
2. Open the crust. DO NOT UNROLL. Place the pizza dough on a lightly floured cutting board.
3. Gently roll the log shape into a thinner cylinder measuring aprox. 11 1/2 inches.
4. Using a sawing motion, cut the dough into 24 pieces.
5. Place on a baking pan; press the dough pieces slightly (helps prevent them from rising too much).
6. Bake 11-13 minutes until golden brown.
7. Fry the bacon & remove once cooked.
8. Using 1 tsp bacon drippings, saute the red pepper & jalapenos until tender.
9. Combine cream cheese, 1/2 cup cheddar cheese, sauteed peppers & bacon; mix well.
10. Divide evenly over the crusts.
11. Combine remaining cheese w/ corn chips.
12. Sprinkle on top.
13. Bake 4-6 minutes until cheese is melted.