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!
Course
Appetizer, Side Dish
Cuisine
American
Keyword
Cheesy Jalapeno Knots
Prep Time35minutes
Cook Time10minutes
Total Time45minutes
Servings6
Calories268kcal
AuthorYvonne
Ingredients
6Rhodes Rollsthawed but still cold
1/4cupmozzarella cheese
1/4cuppickled jalapenos slicedchopped
4oz.cream cheese
1teaspoononion powder
1/2tablespoonParmesan cheese
1/4cupbuttermelted
Instructions
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.