Jalapeno Popper Breadsticks with BBQ Ranch
An Ode to Homie Stix
This jalapeño popper breadsticks recipe is an ode to one of my husband and my favorite pizza restaurant appetizers of all time. When we lived in Lincoln Park, there was a pizza restaurant not far away that we would order from often and from time to time they would have an appetizer on their specials list called “homie stix” - which was a mix of their jalapeno homies (i.e. jalapeno poppers) and their mozzarella stix. It was served with the absolute best bbq-flavored ranch we’d ever had. Every single time we’d see it on the menu, we’d order it immediately! Shout out to Home Slice - make a stop next time you’re in the neighborhood!
We’ve moved out of Lincoln Park, but the thought of Homie Stix comes up often. So there was only one thing to do - figure out how to make them myself! While not an exact replica, these are pretty darn close and just as delicious! I can’t wait to make these for our next pizza night-in or party with friends. They are sure to be a big hit!
Recipe Tips
When you make these jalapeno popper breadsticks, here are a few tips to make sure they’re extra delicious:
- When in a rush, I have no shame in buying pre-made pizza dough. Avoid any dough that’s pre-baked, and look for one that’s still raw, so you can shape it yourself and have a much fresher taste! I’m a huge fan of the dough you can find in the refrigerated section of Trader Joe’s!
- This recipe on its own is actually not spicy, despite the fact that there are jalapenos on the breadsticks and hot sauce in the BBQ ranch, making it a friendly recipe for anyone with a more sensitive palette. If you’re in it for the heat, though, add a second jalapeno to the top of the breadsticks, thinly sliced with the seeds and ribs still included. It’ll add a bit of heat, but not take it over the top!
Recipe Details
This recipe seems so impressive, but actually comes together surprisingly quickly! Before you start on the jalapeno popper breadsticks, you’ll whip up the bbq-flavored ranch. This bbq ranch is a bit different from others you may have seen before. Rather than just mixing ranch and BBQ together, you’ll mix a fresh ranch dressing and add in the classic flavors of BBQ sauce, like tomato, paprika, Worcestershire, mustard, hot sauce, and red wine vinegar. When all mixed together, you get the best flavors of both ranch and BBQ sauce. Once all of the ingredients are mixed together, cover the bowl you mixed the ingredients in and set it in the refrigerator to keep cold and to firm up slightly.
Once your bbq ranch is made, you can start prepping your breadsticks. Fry up the cubes of bacon and pancetta on the stove top until they’re crispy and browned. Drain onto a paper towel lined plate and discard any remaining oil in the pan. Dice up your tomato and jalapeno, removing the seeds from both. Shred the cheese and set everything nearby to start assembly!
Rollout the pizza dough into an oblong shape, to about ½ inch thick. Place onto a parchment paper lined tray and then spoon on melted butter with chopped garlic. Sprinkle the mozzarella cheese, tomatoes, bacon, and jalapeno over the top. Top with the cheddar cheese on the top and then bake in the oven for about 10 minutes, until the cheese is melty and the dough is baked through and lightly golden brown on the bottom. Remove from the oven and let the breadsticks cool for about 5 minutes.
Slice the bake into individual breadsticks and then serve right away, warm, with a bunch bbq ranch on the side!
Store any leftovers in an airtight container. To reheat any leftovers, place them on a baking tray and heat in a low-temperature oven until the cheese melts again.
I hope you love these jalapeno popper breadsticks as much as I do!
All the best flavors of a jalapeno popper on melty, cheesy breadsticks. Paired with the best BBQ ranch dressing for dipping and you have an amazing snack or appetizer for your next party.
- 1 cup whole milk
- 1 cup mayo
- 1 tbsp sour cream
- 1 oz package of ranch seasoning mix
- 1 1/2 tbsp ketchup
- 2 tsp red wine vinegar
- 1 tsp hot sauce
- 1 tsp Worcestershire sauce
- 1 tsp paprika
- Pinch of mustard powder
- 1 lb pizza dough
- 2 oz cubed bacon or pancetta
- 1 roma tomato
- 1 jalapeno
- 1 cup mozzarella cheese
- 1/4 cup cheddar cheese
- 2 tbsp unsalted butter
- 2 cloves of garlic, minced
In a small mixing bowl, add the whole milk, mayo, and sour cream. Whisk the ingredients together until the mayo and sour cream has mixed into the milk and no clumps remain.
Add the ranch seasoning mix packet, ketchup, red wine vinegar, hot sauce, worcestershire, paprika, and mustard powder. Continue to whisk or stir the ingredients into the sauce until thoroughly mixed.
Cover and set in the refrigerator while you make the jalapeno popper breadsticks
Preheat your oven to 450°F and line a baking tray with parchment paper.
If your pizza dough is refrigerated, set on the counter to come up to room temperature.
Preheat a small frying pan over medium heat. Add the bacon or pancetta and cook, stirring occasionally, until they are brown and crisp, about 5-8 minutes. Drain onto a paper towel lined plate and discard any remaining oil.
Dice the roma tomato, discarding any of the seeds or moist parts in the center. Dice the jalapeno, discarding the seeds and white ribs. Shred the cheese and set everything aside.
Melt the butter in a small bowl and add the diced garlic. Stir to combine.
Flour a flat surface and roll the pizza dough out into an oblong shape about ½ inch thick. Place on the prepared baking tray.
Spoon the garlic butter over the top of the pizza dough and then sprinkle the mozzarella cheese over the entire surface.
Sprinkle the diced roma tomato, jalapeno, and cooked bacon or pancetta. Sprinkle the cheddar cheese over the top.
Bake the jalapeno popper breadsticks for 9-10 minutes, until the cheese is melty and the dough is baked through and lightly brown on the bottom. Remove from the oven and let the bread rest for 5 minutes.
Slice the jalapeno bread into individual breadsticks. Serve warm with a big side of BBQ ranch and enjoy!
