Holiday Cheeseball Poppers
This recipe was born out of a classic "use what you've got" moment. I needed a Christmas appetizer but had zero interest in heading to the store. With a little creativity and a lot of pantry scavenging, these Cheeseball Poppers came together. They’re like an extra cheesy and mild jalapeño popper—creamy, bacon-y, and perfectly balanced with a spicy-sweet raspberry-jalapeño sauce.
The baking process may look a little intimidating at first, but it’s simpler than it seems. From whipping up the dough to folding in the filling, it may be a little messy, but it’s fun the whole way through. And the best part? These are freezer-friendly, so you can prepare them ahead of time and bake them fresh when you're ready to serve. It’s a game-changer, especially for busy holiday mornings when the last thing you want is to stress over appetizers.
If you’re like me and enjoy appetizers that double as conversation starters, this recipe is for you. It’s something different to bring to your Christmas game night, and addicting enough that you won’t be bringing home any leftovers. Give these poppers a try—they’ll be the hit of your holiday table (and your new favorite excuse not to go to the store).
Convinced it’s time for homemade cheeseball poppers? Here’s a grocery list of everything you’re gonna need!
Ingredients Needed to Bake Cheeseball Poppers:
Water
Active yeast
Granulated sugar
Olive oil
All-purpose flour
Salt
Butter
Garlic
Cream cheese
Sharp cheddar cheese
Ranch powder seasoning
Bacon
Raspberry preserves
Jalapeño brine
Pickled jalapeños (optional)
(To make it even easier, you can hit the “Get Ingredients” button inside the recipe, and these items will be added straight to your shopping cart at the grocery store of your choice.)
Ingredient Substitutions:
Dough: If you’re short on yeast, self-rising flour mixed with yogurt can work as a quick substitute (though the texture will differ).
Cheddar Cheese: Swap with Monterey Jack, Colby, or a mild gouda.
Ranch Powder: Try onion soup mix, garlic and herb seasoning, or make a DIY ranch blend.
Raspberry Sauce: Use any jam or preserves you like (cranberry or apricot work well) and adjust the seasoning for balance.
What Tools Do You Need to Bake Holiday Cheeseball Poppers?
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Stand mixer with a dough hook (or a mixing bowl and sturdy hands!)
Freezer-safe wrapping (parchment paper and plastic wrap)
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Step-by-Step Instructions for Baking Holiday Cheeseball Poppers:
Making these poppers starts with a simple yeast dough. After mixing and kneading (or a solid arm workout), let the dough rise until doubled.
Meanwhile, prepare the creamy filling by blending softened cream cheese, cheddar, bacon, and ranch seasoning until smooth.
Once the dough is ready, divide it into small balls, flatten each, and place a dollop of filling in the center.
Seal them up and arrange the poppers in a buttered baking dish, leaving space for a ramekin in the center if using. Freeze them until solid if prepping ahead.
When it’s time to bake, let the poppers thaw and rise. Brush them with garlic butter before baking to golden perfection. While they’re baking, whip up the tangy raspberry sauce for dipping. Serve warm, and watch them disappear!
FAQs About Making Your Own Dough:
How do I know my dough is kneaded enough?
The dough should feel smooth and elastic. If you gently press it with your finger, it should spring back slightly.
Can I use pre-made dough?
Yes, raw store-bought pizza dough or even crescent roll dough can work in a pinch, though homemade dough gives better texture and flavor.
How to Use Any Extra Cheeseball Filling You May Have:
If you end up with leftover filling, don’t toss it! Here are some ideas:
Stuff mushrooms: Use the filling to make cheesy stuffed mushrooms for a quick appetizer.
Spread it on crackers: It makes a great dip for veggies or crackers.
Mix it into scrambled eggs: Add a dollop to warm eggs for a creamy, flavorful boost.
There’s no such thing as too much cheesy goodness!
Recipe for Holiday Cheeseball Poppers with Raspberry-Jalapeño Dipping Sauce:
Holiday Cheeseball Poppers with Raspberry Jalapeño Dipping Sauce (Freezer-Friendly)
Ingredients
Instructions
- In the bowl of a stand mixer fitted with a dough hook attachment, mix warm water, sugar, and yeast. Let sit for 5 minutes until foamy. (If you don’t have a stand mixer, you can simply mix the ingredients by hand in a mixing bowl.)
- Add flour, olive oil, and salt to the yeast mixture. Beat on low speed for 2 minutes until combined. The dough should be firm, but slightly sticky.
- In your stand mixer, knead the dough on medium-high for 6-7 minutes until smooth and elastic. Adjust with flour if it is too sticky. (If you don’t have a stand mixer, just use your hands and knead on the counter until the dough is smooth and elastic. It may take a little longer to get the desired texture by hand.)
- Place the finished dough in a greased bowl, cover, and let rise on the counter for an hour to an hour and a half until doubled in size.
- Next, begin making your filling by placing your cream cheese, cheddar cheese, ranch powder, and bacon into a medium mixing bowl and mixing well until they are fully combined.
- Once your dough has doubled in size, punch it down to remove the excess air, and begin making 20-24 equally sized balls of dough.
- Next, take one ball of dough and stretch it into a flat disk that fits into the center of your palm and place (roughly) one Tablespoon of filling into the center of the disk.
- Bring the edges of your dough up to the center to meet in the middle and enclose the filling into the center of your dough ball. Pinch all of the edges together and lightly twist them so the filling is sealed tightly inside of your dough ball. Repeat this process with the remaining balls of dough.
- Once all of your dough balls have been filled, butter a 10-12 inch circle baking dish, and place them evenly inside, leaving a hole in the middle big enough to fit your bowl of raspberry sauce when it is time to serve.
- Tightly cover the dish in plastic wrap and place it into the freezer to freeze solid until the night before you are ready to bake. (You can freeze and bake your popppers with the dish you plan to serve your sauce in still in the middle as long as the dish is oven safe.)
- The night before you need to bake your cheeseball popper, remove them from the freezer and allow them to thaw in the fridge for 8-12 hours while you are sleeping.
- 3 hours before you plan to serve them, remove them from the fridge and allow them to rise at room temperature until they are once again puffy. Preheat your oven to 350 degrees F.
- In a small bowl, place melted butter, garlic, and salt and stir to combine.
- Once the poppers have risen, remove the plastic wrap and brush them with your melted garlic butter. Place them in the oven to bake for 25-30 minutes, or until golden brown and baked through.
- While your poppers are baking, combine all of the ingredients for your raspberry sauce in a small saucepan and bring to a light simmer over high heat. Once simmered, set aside until you are ready to serve.
- Once the poppers are baked, remove them from the oven, pour the raspberry sauce into your serving dish, serve, and enjoy!
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