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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!

Course Appetizer, Side Dish
Cuisine American
Keyword Cheesy Jalapeno Knots
Prep Time 35 minutes
Cook Time 10 minutes
Total Time 45 minutes
Servings 6
Calories 268 kcal
Author Yvonne


  • 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


  1. 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.
  2. 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.
  3. 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.

Recipe Notes

Adapted from Rhodes Bake N Serv

Nutrition Facts
Cheesy Jalapeno Knots
Amount Per Serving
Calories 268 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 9g56%
Cholesterol 45mg15%
Sodium 484mg21%
Potassium 86mg2%
Carbohydrates 21g7%
Fiber 1g4%
Sugar 1g1%
Protein 6g12%
Vitamin A 620IU12%
Vitamin C 0.6mg1%
Calcium 125mg13%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.