Jalapeno popper rolls are soft bread rolls filled with cheeses, green pepper, jalapeno pepper and spices, then rolled, sliced and baked like a pinwheel.
½cupchopped jalapeño Add extra ½ cup of sliced jalapeños for additional spice/heat
3Tablespoonssour cream
¾teaspoongarlic salt
½teaspoonblack pepper
Instructions
For roll dough
Add yeast to ¼ cup warm water (110 degrees – hotter water will kill yeast.) Let bubble up to activate and soften yeast.
Melt butter in milk--place ½ cup butter (cut into pieces) in 1 cup milk in glass measuring cup; put in microwave for 1 minute.
In a large mixing bowl: Add yeast, sugar beaten eggs, and salt. Stir gently. Add cooled milk/butter. Then add 2½ cups flour and beat well for 5 minutes.
Add the remaining flour to make a soft dough. Place dough in greased bowl. Cover and allow to rise in warm place until double in bulk (about 45 minutes).
Punch dough down after it has doubled in size. Let the dough rest for 10 minutes before forming the rolls.
For Filling
With an electric mixer, mix cream cheese until it softens.Add cheddar cheese, green or yellow pepper, chopped jalapeños, sour cream, garlic salt and pepper and mix until well blended.3. Refrigerate until ready to spread.
To form rolls
Divide dough into three parts. For each part, roll dough into a rectangle about 15 x 8”. Repeat two more times.
Remove filling from fridge about 15 minutes before you need it. Stir filling to soften so it will spread easily.
For each individual dough rectangle: spread ⅓ of filling mixture over rectangle. Leave ½ - ¾’ space around perimeter of dough. Add extra jalapeño slices (optional). Repeat 2 more times.
For each rectangle: starting at large edge, gently roll dough. Keep the roll tight and even. Once you’ve finished rolling, pinch edge of dough to body of roll to seal.
Using a knife, carefully (and lightly) mark dough in (10) 1½ inch spaces.
Using dental floss or other heavy thread, place about 12 inches of floss under long roll. Center the floss under knife mark; pull up floss from each end and cross. Pull ends of floss tight as you cross.This will neatly slice the jalapeño rolls without crushing them. OR use a sharp serrated knife to slice rolls.
Place rolls, spiral side up, on a greased baking sheet or parchment paper. Let rolls rise about 45 minutes or until nearly double in size.
Bake at 400 degrees Fahrenheit for 9-10 minutes. Remove from oven and brush lightly with additional melted butter (optional).