Oven Baked 3-Ingredient Cream Cheese Poppers
These easy 3-ingredient cream cheese poppers combine refrigerated biscuit dough, creamy softened cream cheese, and shredded cheddar cheese for gooey, golden pull-apart bites baked in one dish.
Equipment
- 9x13-inch glass baking dish
- medium bowl
- spoon or spatula
- cooking spray or butter
- tongs
Ingredients
- 1 8 oz block cream cheese, softened
- 1 16 oz can refrigerated biscuit dough (8 large biscuits)
- 1 cup shredded cheddar cheese (mild or sharp)
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a glass baking dish (about 9x13 inches) with cooking spray or a thin swipe of butter so the poppers don’t stick.
- Set the cream cheese out on the counter for 20–30 minutes so it softens and is easier to mix and spread. If you’re short on time, cut it into cubes to help it soften faster.
- While the oven heats, open the can of refrigerated biscuit dough. Separate the biscuits and then cut each biscuit into 3 equal pieces so you end up with 24 small dough pieces. Roll each piece into a rough ball with your hands.
- Arrange the biscuit dough balls in the prepared glass baking dish in a single, snug layer. They can touch; they’ll puff up and bake together like pull-apart bread.
- In a medium bowl, stir the softened cream cheese with a spoon or spatula until smooth. Drop small spoonfuls of cream cheese evenly over the tops of the biscuit pieces, using the back of the spoon to gently spread and nudge the cream cheese around so most pieces get some on top.
- Sprinkle the shredded cheddar cheese evenly over the entire pan, covering the cream cheese and biscuit pieces as much as possible. This is what will give you those melty, golden brown tops.
- Place the baking dish on the middle rack of the preheated oven and bake for 18–22 minutes, or until the biscuits are puffed and cooked through and the cheese on top is melted and deep golden brown in spots. If your oven runs hot, start checking around 16 minutes.
- Remove the pan from the oven and let the poppers cool for about 5 minutes. This helps the cheese set slightly and keeps anyone from burning their mouth on the hot cream cheese.
- Set the warm glass baking dish on a trivet or folded towel. Let everyone reach in with a spatula or tongs to pull out the poppers, or place the dish in the center of the table and let folks grab one by hand once they’re cool enough to handle. Serve warm and enjoy the gooey centers and golden tops.
Notes
For picky eaters, use mild cheddar. For more flavor, substitute pepper jack or mix garlic powder or dried Italian seasoning into the cream cheese. Reduced-fat cream cheese and part-skim cheese can be used, but fat-free cheese does not melt as well. For a heartier version, tuck small pieces of cooked bacon or ham under some dough pieces. Keep cream cheese refrigerated until ready to soften, and do not leave baked poppers at room temperature for more than 2 hours. If using a glass baking dish, place the hot dish on a dry trivet or folded towel rather than a cold or wet surface. Store leftovers covered in the refrigerator and reheat in a warm oven until heated through.