Jalapeno Popper Stuffed Rolls are a spicy, cheesy, and irresistible snack or appetizer that combines the flavors of classic jalapeno poppers with soft, fluffy rolls. These rolls are filled with a creamy cheese mixture and spicy jalapenos, then baked to golden perfection, making them perfect for parties, game days, or whenever you need a savory treat.
Equipment:
- Large mixing bowl
- Rolling pin
- Baking sheet
- Parchment paper or non-stick spray
- Knife or dough cutter
- Small bowl
- Pastry brush
Ingredients:
For the Dough:
- 1 cup warm milk (about 110°F/43°C)
- 2 1/4 teaspoons active dry yeast (1 packet)
- 2 tablespoons granulated sugar
- 3 tablespoons unsalted butter, melted
- 1 large egg
- 3 1/2 cups all-purpose flour
- 1 teaspoon salt
For the Filling:
- 8 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- 4-5 fresh jalapenos, seeds removed and finely chopped (adjust to your spice preference)
- 4 slices cooked bacon, crumbled (optional)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
For the Topping:
- 2 tablespoons unsalted butter, melted
- 1/2 cup panko breadcrumbs
- 1/4 teaspoon smoked paprika (optional)
- 1/4 cup grated Parmesan cheese
Instructions:
- Prepare the Dough:
- In a large mixing bowl, combine the warm milk, yeast, and sugar. Stir gently and let it sit for about 5 minutes, or until the mixture becomes frothy.
- Add the melted butter, egg, flour, and salt to the yeast mixture. Mix until a soft dough forms.
- Knead the dough on a floured surface for about 5-7 minutes, or until smooth and elastic.
- Place the dough in a greased bowl, cover with a clean cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.
- Prepare the Filling:
- In a medium mixing bowl, combine the softened cream cheese, shredded cheddar cheese, chopped jalapenos, crumbled bacon (if using), garlic powder, onion powder, salt, and pepper. Mix until well combined.
- Roll Out the Dough:
- After the dough has risen, punch it down and turn it out onto a lightly floured surface.
- Roll the dough into a large rectangle, about 1/4 inch thick.
- Fill and Roll the Dough:
- Spread the jalapeno popper filling evenly over the dough, leaving a small border around the edges.
- Starting from one long edge, tightly roll the dough into a log, similar to making cinnamon rolls.
- Cut the log into 12 even slices using a sharp knife or dough cutter.
- Prepare the Topping:
- In a small bowl, combine the melted butter, panko breadcrumbs, smoked paprika (if using), and grated Parmesan cheese. Mix until the breadcrumbs are evenly coated with the butter.
- Assemble the Rolls:
- Place the rolls on a parchment-lined or greased baking sheet, cut side up.
- Sprinkle the breadcrumb topping over each roll.
- Second Rise:
- Cover the rolls loosely with a cloth and let them rise for an additional 20-30 minutes while you preheat the oven to 350°F (175°C).
- Bake the Rolls:
- Bake the rolls in the preheated oven for 20-25 minutes, or until the rolls are golden brown and the cheese is bubbly.
- Serve:
- Let the rolls cool slightly before serving. Serve warm as a snack or appetizer.
Tips:
- Adjust Spice Level: If you prefer a milder flavor, reduce the amount of jalapenos or use a milder pepper. For more heat, you can leave some of the seeds in the jalapenos or add a pinch of cayenne pepper to the filling.
- Make Ahead: You can prepare the rolls and refrigerate them before the second rise. When ready to bake, let them come to room temperature and rise for 30 minutes before baking.
- Serving Suggestions: These rolls pair well with a side of ranch dressing or sour cream for dipping.
Jalapeno Popper Stuffed Rolls are a fun and flavorful twist on traditional rolls, offering a delicious combination of spicy jalapenos, creamy cheese, and crispy breadcrumbs. Perfect for sharing at gatherings or enjoying as a savory snack, these rolls are sure to be a hit with everyone who loves a little heat in their food!
Jalapeno Popper Stuffed Rolls are a spicy
Equipment
- Large mixing bowl
- Rolling Pin
- Baking sheet
- Parchment paper or non-stick spray
- Knife or dough cutter
- Small bowl
- Pastry brush
Ingredients
- For the Dough:
- 1 cup warm milk about 110°F/43°C
- 2 1/4 teaspoons active dry yeast 1 packet
- 2 tablespoons granulated sugar
- 3 tablespoons unsalted butter melted
- 1 large egg
- 3 1/2 cups all-purpose flour
- 1 teaspoon salt
- For the Filling:
- 8 oz cream cheese softened
- 1 cup shredded cheddar cheese
- 4-5 fresh jalapenos seeds removed and finely chopped (adjust to your spice preference)
- 4 slices cooked bacon crumbled (optional)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- For the Topping:
- 2 tablespoons unsalted butter melted
- 1/2 cup panko breadcrumbs
- 1/4 teaspoon smoked paprika optional
- 1/4 cup grated Parmesan cheese
Instructions
- Prepare the Dough:
- In a large mixing bowl, combine the warm milk, yeast, and sugar. Stir gently and let it sit for about 5 minutes, or until the mixture becomes frothy.
- Add the melted butter, egg, flour, and salt to the yeast mixture. Mix until a soft dough forms.
- Knead the dough on a floured surface for about 5-7 minutes, or until smooth and elastic.
- Place the dough in a greased bowl, cover with a clean cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.
- Prepare the Filling:
- In a medium mixing bowl, combine the softened cream cheese, shredded cheddar cheese, chopped jalapenos, crumbled bacon (if using), garlic powder, onion powder, salt, and pepper. Mix until well combined.
- Roll Out the Dough:
- After the dough has risen, punch it down and turn it out onto a lightly floured surface.
- Roll the dough into a large rectangle, about 1/4 inch thick.
- Fill and Roll the Dough:
- Spread the jalapeno popper filling evenly over the dough, leaving a small border around the edges.
- Starting from one long edge, tightly roll the dough into a log, similar to making cinnamon rolls.
- Cut the log into 12 even slices using a sharp knife or dough cutter.
- Prepare the Topping:
- In a small bowl, combine the melted butter, panko breadcrumbs, smoked paprika (if using), and grated Parmesan cheese. Mix until the breadcrumbs are evenly coated with the butter.
- Assemble the Rolls:
- Place the rolls on a parchment-lined or greased baking sheet, cut side up.
- Sprinkle the breadcrumb topping over each roll.
- Second Rise:
- Cover the rolls loosely with a cloth and let them rise for an additional 20-30 minutes while you preheat the oven to 350°F (175°C).
- Bake the Rolls:
- Bake the rolls in the preheated oven for 20-25 minutes, or until the rolls are golden brown and the cheese is bubbly.
Leave a Reply