Goat Cheese + Jalapeño Rolls
- Prep Time: 20 minutes
- Cook Time: 25 - 30 minutes
- Servings: 12 rolls
- Course: Appetizers & Snacks
A perfect paring of spicy, zesty and smooth.
- 5 Jalapeño peppers
- 1 tablespoon olive oil
- 5 ounces goat cheese
- 2 tablespoons cream cheese
- 2 tablespoons chopped parsley
- 2 tablespoons milk
- 1 teaspoon lemon juice
- 1 tube (16oz.) prepackaged biscuit dough
- 2 tablespoons flour
- 1 tablespoon lemon zest
PREHEAT oven to 375°F.
HEAT oil in a cast iron skillet. Add jalapeño peppers and cook, turning occasionally until the skins blister on each side. Transfer to a paper towel lined plate to cool. Cut off stems, then cut peppers lengthwise into 3 to 4 pieces, removing some of the seeds. Set aside.
COMBINE goat cheese, cream cheese, parsley, milk and lemon juice in a food processor. Pulse 12 to 15 times or until mixture is combined. Set aside.
PLACE a 24-inch long piece Reynolds® Parchment Paper on to your work surface. Place the biscuit dough on top and sprinkle with flour. Using a rolling pin, roll the dough into an 18-inch by 8-inch rectangle.
SPREAD the whipped goat cheese on top of the prepared dough. Add jalapeños.
STARTING at the 18-inch side, roll up the dough and pinch edges together to seal. Cut into 12, 1 1/2-inch slices. Transfer to 8x8-inch Reynolds® Bakeware Pan.
BAKE 25 to 30 minutes or until rolls are golden. Cool on a wire rack for 15 minutes. Garnish with lemon zest before serving.
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