Jalapeno Popper Roll
How can Jalapeno Poppers be enjoyed all times of the day? Jalapeno Poppers (aka atomic bacon turds (ABT) aka armadillo eggs) are a fan favorite. They are perfect for tailgating, Superbowl weekend, backyard BBQs and more. So, how could this appetizer be recreated in a different form? Earlier the same week, I baked a batch of cinnamon rolls and the idea struck. Ah ha! I combined two amazing things together – the flavor of jalapeno poppers and the concept of a roll with delicious filling. I designed, the Jalapeno Popper Roll. Plus, for extra fun, I added a faux icing by drizzling a thyme cheese sauce.
In 1992, Jalapeno Poppers were designed by Anchor Foods in Appleton, Wisconsin. Since joining the Heinz brands and produced by McCain foods, this delicious appetizer has been perfected for a warmed up version and by backyard cooks alike. And now, i can enjoy a different version of bacon, jalapenos and cream cheese for breakfast, snack, lunch and dinner!
Jalapeno Popper Roll with Thyme Cheese Sauce
- Stand mixer
- Small pot
- 2 Dutch ovens or 13×9 pan,
- Frying pan
- Rolling pin
- Plastic wrap
- ½ cup warm water
- 2 teaspoon instant dry yeast
- 3 tablespoon shortening or bacon fat
- 2 tablespoon white sugar
- 1 ¼ teaspoon salt
- 1/2 cup warmer water 120F
- 1 large egg beaten
- 2 cups whole wheat flour or all purpose flour
- 1 teaspoon dried thyme
- ¼ teaspoon dried oregano
- 2 cups whole wheat flour if using all purpose, add additional ¼ cup
- ¾ cup jalapenos raw or 1/3 to ½ cup roasted jalapenos, finely diced
- 5 eggs beaten
- 8 oz cream cheese (1 package), cut in ½” cubes at room temperature (soft)
- 1 cup of bacon cooked, chopped and crumbled (~12-16 slices)
- 1/2 cup shredded cheese optional
Thyme Cheese Sauce
- 1 tablespoon flour
- ½ teaspoon mustard
- 1/8 teaspoon cayenne
- 1 ½ tablespoon butter
- 2 tablespoon whipping cream
- 1 cup 1% milk
- ¼ tablespoon thyme
- 1 cup Old/sharp cheddar cheese
- 2 oz cream cheese
- In a liquid measuring cup, combine the water and warm to 110F. Add yeast let stand until bubbly or foamy, about 5 minutes.
- In a stand mixer with a dough hook, add shortening or bacon fat, sugar and salt and warmer 120F water. Mix until most of the fat/ shortening is melted and soft floating on top of the water. Allow to cool to 110F or warm (but not hot)
- Add 2 cups of flour, thyme and oregano into shortening water mixture and mix until smooth
- Add yeast mixture and beaten egg to dough mixture, mix on slow speed until mostly combined.
- Add remaining 2 cups of flour and continue to mix on low to medium until combined
- Mix/ knead for 2 minutes on low speed in stand mixer. Dough will be very wet.
- Increase to medium speed for about 8 minutes when the dough becomes elastic (or knead by hand on a counter for 15 minutes. Dough will be wet, try to resist urge to flour the counter too much, as the moisture keeps dough soft when baked).
- Place dough into a into a greased bowl. Cover with plastic wrap and let rise in warm area until doubled, 1-2 hours.
- On a pan, roast the whole jalapenos in 400F oven for 15 minutes, where the skin blisters
- Immediately place in a bowl with plastic wrap to steam and loosen the skin for at least 15 minutes
- Peel skin off.
- Slice jalapeno in half lengthwise. Trim off stem, use a small spoon to scrape jalapeno seeds.
- Finely dice jalapenos.
- Partially cook scrambled eggs in a frying pan, so it is partially runny, place into bowl and set aside.
- Once dough is doubled, gently roll dough out into 24”x 16” rectangle that is ¼” thick
- Using fingers, lay out cream cheese cubes and spread cream cheese across the dough (this works best when cream cheese is room temperature and soft)
- Crumble and spread partially cooked scrambled eggs on dough
- Spread jalapenos, bacon crumble and shredded cheese (optional) onto the dough.
- Roll dough along the long edge and pinch the end of the dough to the roll and allow to sit on the seam.
- Slice into 12 pieces across the roll or 1.5” across the roll, place rolls with spiral showing into 13×9 greased or parchment laid pan with spaces in between or 2 10” dutch ovens
- Allow the rolls to rise for 1 hour (this will mostly fill in the gaps).
- Preheat oven to 375F.
- Bake rolls for ~30 minutes until dough is 195F and rolls are browned on the top.
Thyme Cheese Sauce
- In small heavy pot, melt butter and whisk flour, mustard, cayenne until thickened and smells nutty.
- Slowly whisk in whipping cream and milk
- Bring milk mixture to gently boil (small bubbles) while whisking to prevent lumps and burning.
- Turn heat to low heat. Cook milk mixture on medium heat until frothy and thickened about 7 more minutes
- Turn off the heat. Add cream cheese, cheese and thyme and whisk to melt the cheese until smooth.
- Drizzle thyme cheese sauce on hot rolls. Enjoy!