Jalapeno Popper Cheese Sticks
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
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.
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.