Directions: |
Directions:A) Drain the juice off of the salsa and set aside
B) Drain the juice off of the jalapeno peppers, chop and set aside
C) Follow the directions on the box for the Hot Roll Mix; after the dough has risen, roll it into a flat rectangular shape (about ½ inch thick or so)
D) Spread the remaining salsa evenly across the dough except for about 1 inch on all sides from the edge
E) Spread the jalapeno peppers in the same way, reserving a couple of spoonfuls off to the side
F) Spread the cheddar cheese the same way, reserving a few handfuls off to the side
G) Roll lengthwise or longwise (like a jelly roll)
H) CAREFULLY place the roll on a greased cookie sheet ( You may have to curl it around into the shape of a crescent to get it to fit onto the sheet)
I) With a few drops of water and your fingers, seal the end and edges of the roll so that nothing leaks out
J) Sprinkle the remaining cheese and jalapenos on top of the roll
K) With a sharp knife, make some small slits on top of the roll for vents
L) Bake at 375 F for 30 –35 minutes
You can also make “Pepperoni Roll” which is a Pittsburgh Favorite. Use a jar of your favorite sauce ( I like Classico Fire Roasted Tomato and Garlic); a package of shredded mozzarella cheese ( I like to add some Asiago cheese too); and about ¼ pound of sandwich pepperoni from the deli…chipped if they will do it for you or you can do it yourself. After you bake and slice it, you serve it with Mr. Mustard Hot Mustard as a dipping sauce.
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This recipe for Jalapeno Cheddar Bread (Mason's Ambrosia) is from