My husband likes to get creative in the kitchen- usually that means raiding the spice cabinet. This is one of his best creations. It’s a lot like those cheesy stuffed jalapeños or poppers, except it’s baked, not fried. (Which means it’s practically health food.) I have eaten a large portion as a meal, but my favorite way is to cut it into strips and serve it like an appetizer. The cheese really does give a nice balance and contrast to the heat of the jalapeño. I like things spicy… remember it’s a jalapeño roll. You know what you’re getting into.
As organic as possible:
4 oz. can or jar diced Jalapeños (do not drain)
8 0z. Cream cheese at room temperature
1 prepared or ready made Pizza crust, about 14 oz give or take
1-2 tsp Garlic Salt, plus more for sprinkling
2 Tbsp plus 2 tsp Butter at room temperature, divided, plus more for pan
2 Tbsp flour, plus more for pan
Preheat the oven to 350°. Butter and flour a 13 x 9 inch baking sheet. Set aside.
Sprinkle flour on hard surface and roll out dough in a rectangle, approximately 12 x 9 inches. Cut the dough in half, so you have two 6 x 9 pieces.
In a medium bowl combine cream cheese, garlic (start with 1 tsp and taste for preference… you can always add more), 2 tablespoons of butter and jalapeños (including juice). Mix until all ingredients are well incorporated and creamy. Divide cheesy jalapeño mixture into 2 equal parts. Using half of the mixture, cover 2/3 of the prepared dough. Use the remaining half of the mixture and do the same on the other prepared dough sheet. Roll up 1/3 of the Flatten dough starting on the side where the cheese is on (cheese on top of cheese). Make sure the cheese is now all covered, bring the remaining 1/3 over the top. Gently pull the bottom sides out, fold over to the top, and pinch to seal in the cheese. Repeat with second roll.
On each roll, use 1 teaspoon of butter and rub on top of roll. Sprinkle with garlic salt (a light even covering). Place the rolls onto the prepared baking sheet, and put it into the oven. Cook until golden brown, about 20 minutes.
Allow to cool slightly and cut into 1 1/2″-2″ x 5″ slices. Serve as an appetizer or to accompany a meal. Please note these are spicy! And it pairs well with a side of Ranch dressing. 😉