Easy Jalapeno Cheese Rolls

In a medium skillet add a tablespoon of vegetable oil and the diced jalapenos on medium heat. Sauté until softened.

In a small mixing bowl add 3 heaping tablespoons of mascarpone. Next add in sauteed jalapenos and stir.

Line 2 baking sheets with parchment paper. Sprinkle a 1/4 cup of cheese on a clean dry floured surface. Put one pastry sheet over the cheese. Next sprinkle the top of the pastry with a 1/4 cup of cheese. With a rolling pin applying moderate pressure roll the cheese into the puff pastry and form into a 10X14 inch rectangle. You should have cheese on both sides of pastry sheet when finished.

Now move the cheese pastry to a prepared baking sheet. Apply jalapeno cheese mixture to the pastry sheet leaving a 1-inch clean border around the edges.

For pastry sheet 2, sprinkle 1/4 cup of cheese on a clean dry surface and place the pastry sheet over the cheese again. Sprinkle the top with cheese and roll with a rolling pin into a 10X14 inch rectangle just like the first pastry sheet. Place that pastry sheet on top of the one on the baking sheet and pinch their edges together. Cover with plastic wrap and refrigerate for 45 minutes on the baking sheet.

Preheat oven to 400 degrees. With a sharp knife, cut strips longways 3/4 inch thick.

Hold the ends of the strips and twist them in the opposite directions. Then coil/roll them and tuck the tail underneath of the roll (see last photo).

Brush the rolls with egg wash. Egg wash is 1 egg beaten with 1 tablespoon of cold water and a pinch of salt. Bake for 25-30 minutes or until golden brown

Allow the rolls to cool on the baking sheets for 10-15 minutes. Enjoy!