As promised, here is the first of the recipes I made for book club last weekend.

These rolls are spicy and cheesy, my favorite combination!  They are a take on my favorite appetizer – Jalapeño Poppers.  Some popper aficionados prefer cheddar while the purists want cream cheese.  These rolls make cheddar and cream cheese play together nicely.

Wimps who want something cheesy with just a bit of spice may want to substitute banana peppers.  Daredevils can use fresh jalapeños.

Jalapeño Popper Rolls, makes 8 rolls

• 8 oz package Pillsbury Crescent Seamless Dough Sheet
• 4 oz 1/3 reduced fat cream cheese, softened
• 2 T jarred jalapeño juice
• 1/2 cup jarred sliced jalapeños, drained
• 1 cup shredded sharp cheddar

1. Preheat oven to 375 degrees Farenheit and prepare a cookie sheet with baking spray.
2. In a medium bowl, use a mixer to blend together cream cheese and jalapeño juice.
3. On a clean, flat workspace, roll out seamless dough sheet.
4. Use a spatula to spread jalapeño cream cheese in a thin, even layer on dough.  You don’t want to leave a border, spread the cream cheese to the edges of the dough.
5. Place jalapeños in rows on top of cream cheese.  Leave about half an inch between each row and do not overlap the jalapeños.
6. Sprinkle cheese in an even layer on top of jalapeños.
7. Carefully roll up the dough, as if you were rolling up a yoga mat.  Slice rolled dough into 8 pieces.
8. Place rolls on prepared cookie sheet, leaving a bit of space between them so they have room to rise.
9. Bake at 375* for 18 – 20 minutes until golden.