I know what you’re all thinking; ‘ranch icing, Cherise?’

‘Isn’t that just ranch dressing?‘

I promise this is better and compliments the rolls beautifully!

I’m too lazy to make jalapeño poppers most of the time so this is an easy way to enjoy the vibe!

I mean, just look at how poofy and delicious they look! The ranch icing is certainly optional but I think it gave it that extra fun and scrumptious play I was looking for. Meat eaters can add bacon, vegans can use their favorite non dairy replacements. People who don’t like spicy can use less jalapeños or even pimentos for a southern cheese roll puff vibe! You do you babes!

Ingredients:

Jalapeño Popper Rolls:

• Puff Pastry
• 4oz (can or jar) diced jalapeños
• 8oz cream cheese, softened
• 8oz shredded cheese (I used a blend of pepperjack and cheddar but feel free to use whatevs)

Ranch Icing:

• 4oz cream cheese, softened
• 1/4 cup heavy cream
• 1/2 packet ranch seasoning mix

Extra jalapeño slices to garnish on top (optional)

Directions:

1. Preheat oven to 420°F
2. Drain the jalapeños and pat on a paper towel
3. Mix the diced jalapeños, 8oz cream cheese and shredded cheese together
4. Spread mixture on puff pastry sheets, roll and cut into 6 slices per roll for 12 total pieces
5. Place in a 8×11 pan and bake for about 35-40 minutes, or until golden brown
6. When cooled slightly, mix together the ranch icing ingredients and pipe onto the rolls and top with more jalapeños
7. Enjoy!

*I did have leftovers of the ranch icing because I didn’t put all of it on my finished rolls so I just use that as a spread on a sandwich, crackers and cucumbers, etc. I had extra jalapeño slices too so I basically just used the combination of the two for everything I ate the next couple days