Featured Cheese & Recipes

April Cheese Recipe

Jalapeno Popper Cheese Sticks

Photo and Recipe Courtesy of Dairy Farmer’s of Wisconsin

Photo and Recipe Courtesy of Dairy Farmer’s of Wisconsin

  • Ingredients

  • 1/2 package (4 ounces) cream cheese, softened

  • 1/4 cup finely chopped shallots

  • 1 teaspoon garlic powder

  • Pinch each salt and pepper

  • 12 ounces prepared pizza dough

  • 1 tablespoon olive oil

  • 6 ounces North Country Mozzarella Cheese, shredded (1 1/2 cups)

  • 4 ounces North Country Cheddar Cheese, shredded (1 cup)

  • 4 fresh jalapeno peppers, thinly sliced

  • North Country Parmesan Cheese, crushed red pepper flakes and warmed marinara sauce, optional

  • Instructions

    Place pizza stone on lower rack in a cold oven. Heat oven to 450°F. Bake stone for 1 hour.

    Beat the cream cheese, shallots, garlic powder, salt and pepper in a small bowl until blended. (Mixture will not be smooth.)

    Roll out pizza dough into a 12-inch circle, about ½ inch thick, on lightly floured waxed paper. Brush with olive oil. Spread cream cheese mixture to within 1 inch of edges. Layer with the mozzarella, cheddar and jalapenos. Transfer dough to pizza peel. 

    Carefully transfer to pizza stone. Bake for 18-20 minutes or until cheese is bubbly and crust is golden brown. Remove pizza from oven; transfer to cutting board. Cool slightly before cutting.

    Serve with parmesan, red pepper flakes and marinara sauce if desired.

  • Recipe Tips

  • Avoid touching face when handling the jalapeno peppers. Consider wearing gloves, as oils may burn skin.

  • For less spicy heat, remove seeds and membranes from jalapenos before slicing.

  • Substitute Shallots for regular onions or green onions.