Hey there! It’s my turn to guest blog over at the Rhodes Blog again today. I’m doing things a little different than normal, and that’s because I’m so excited about this recipe I couldn’t help but share it with you here on TriedandTasty as well! Don’t forget to still check out the blog (I’ve got a funny joke for you over there), like Rhodes on Facebook and follow them on Twitter – all links are below!
Have you ever tried something once, loved it, and then didn’t have it again for years? Yet you still remember the taste? As if it were yesterday? It left such an impact that you’ve wanted it again – but for whatever reason haven’t made your way back to that bakery, the friend’s house, the long lost cookbook? That my friends is this recipe. A TriedandTasty original. I’m a sucker for bread. Almost any kind of bread. In a meeting a few years ago, I tasted the most soft and delicious cheese bread with just a hint of spice. I’m not a spicy food lover, so the fact that I enjoyed it surprised me. That was the first and last time I had anything like that.
Until now. I scoured the internet searching high and low for something to jump out at me that was either the recipe or a similar recipe. The only problem was my memory of the encounter has grown faint. I just knew all I needed was to see it again and then I would know. Only problem was I didn’t have time to head over to the bakery where the bread was bought by the time I decided that’s what I wanted to make. So I created it. I’m not much of a “wing it” kind of girl in the kitchen, so the entire time I was conjuring up the perfect recipe I was a stressed out mess :/. As it came together step by step my confidence began to grow. Once they were in the oven and I began to smell the wonderful rolls baking I knew that I was on to something. It was hard to resist taking a bite out of the piping hot roll until they had cooled for a couple of minutes but I withstood. But only for a few minutes. One bite was all it took. Then I knew.. that was the same taste from years ago!
Your ingredients are simple. That’s the kind of recipe I like. In our crazy lives, that’s the kind of recipe we need. Gather up some Rhodes Rolls, mozzarella cheese, pickled jalapeno slices, cream cheese (softened), onion powder, Parmesan cheese, butter, and a little bit of Parsley for garnish (not pictured).Finely chop your pickled jalapeno slices.Mix together the softened cream cheese, mozzarella, onion powder and finely chopped pickled jalapenos.Roll each thawed and still slightly cold Rhodes Roll into a 6-8 in. rectangle. Line the center with about a tablespoon or two of the cream cheese jalapeno mixture.Roll dough and mixture lengthwise until sealed.Tie each roll into a knot.In a greased muffin pan (I used my jumbo muffin pan, if you don’t have the jumbo size you may need to just use a cookie sheet since they will be too big for a regular sized muffin pan) place each roll and brush with melted butter and sprinkle with parsley flakes.Let rise until doubled in size. About 10-15 minutes. Sprinkle each roll with Parmesan.Bake at 350 for 10 minutes, brush with another coat of melted butter and then bake for another 5-6 minutes or until they are a pretty golden brown.Marvel at how beautiful they are and how wonderful they smell.
Cheesy Jalapeno Knots
These Cheesy Jalapeno Knots will wow a crowd. Trust me. As always, if you make them, come back and tell me what you think! I guarantee you won't be disappointed!
- 6 Rhodes Rolls thawed but still cold
- 1/4 cup mozzarella cheese
- 1/4 cup pickled jalapenos sliced chopped
- 4 oz. cream cheese
- 1 teaspoon onion powder
- 1/2 tablespoon Parmesan cheese
- 1/4 cup butter melted
Parsley for garnish Finely chop your pickled jalapeno slices. Mix together the softened cream cheese, mozzarella, onion powder and finely chopped pickled jalapenos. Roll each thawed and still slightly cold Rhodes Roll into a 6-8 in. rectangle. Line the center with about a tablespoon or two of the cream cheese jalapeno mixture.
Roll dough and mixture lengthwise until sealed. Tie each roll into a knot. In a greased muffin pan (I used my jumbo muffin pan, if you don’t have the jumbo size you may just need to use a cookie sheet since they will be too big for a regular sized muffin pan) place each roll and brush with melted butter and sprinkle with parsley flakes. Let rise until doubled in size. About 10-15 minutes.
Sprinkle each roll with Parmesan. Bake at 350 for 10 minutes, brush with another coat of melted butter and then bake for another 5-6 minutes or until they are a pretty golden brown.
Adapted from Rhodes Bake N Serv