For this guest post I decided to try a little something new. I don’t typically venture too far from cookbooks when I’m in the kitchen. I’m usually a by-the-book kind of cooking gal. This time around I decided to “spice” things up with a TriedandTasty original! Many years ago I’d tasted the most wonderful, soft, cheesy bread. I’ve only had it the one time and have always wanted it again. After searching and searching online for a similar recipe I finally had to just create what was in my mind in real life. What resulted was exactly what I wanted! These knots are amazing. Try them, I’m sure you will agree. But before you run to the kitchen, because I’m sure you are running to the kitchen right now to make them, I will leave you with a joke. I found this on Pinterest and loved it! “What does a nosy pepper do? Get’s jalapeno business!” Ha! Isn’t that great?! Happy baking from my kitchen to yours!

Your ingredients are simple. That's the kind of recipe I like. In our crazy lives, that's the kind of recipe we need. Gather up some Rhodes Rolls, mozzarella cheese, pickled jalapeno slices, cream cheese (softened), onion powder, Parmesan cheese, butter, and a little bit of Parsley for garnish (not pictured).

Finely chop your pickled jalapeno slices.

Mix together the softened cream cheese, mozzarella, onion powder and finely chopped pickled jalapenos.

Roll each thawed and still slightly cold Rhodes Roll into a 6-8 in. rectangle. Line the center with about a tablespoon or two of the cream cheese jalapeno mixture.

Roll dough and mixture lengthwise until sealed.

Tie each roll into a knot.

In a greased muffin pan (I used my jumbo muffin pan, if you don't have the jumbo size you may need to just use a cookie sheet since they will be too big for a regular sized muffin pan) place each roll and brush with melted butter and sprinkle with parsley flakes.

Let rise until doubled in size. About 10-15 minutes. Sprinkle each roll with Parmesan.

Bake at 350 for 10 minutes, brush with another coat of melted butter and then bake for another 5-6 minutes or until they are a pretty golden brown.

Marvel at how beautiful they are and how wonderful they smell.

These will wow a crowd. Trust me. 6 Rhodes Rolls, thawed but still cold 1/4 c. mozzarella cheese 1/4 c. pickled jalapenos sliced, chopped 4 oz. cream cheese 1 tsp. onion powder 1/2 tbsp. Parmesan cheese 1/4 c. butter, melted Parsley for garnish Finely chop your pickled jalapeno slices. Mix together the softened cream cheese, mozzarella, onion powder and finely chopped pickled jalapenos. Roll each thawed and still slightly cold Rhodes Roll into a 6-8 in. rectangle. Line the center with about a tablespoon or two of the cream cheese jalapeno mixture. Roll dough and mixture lengthwise until sealed. Tie each roll into a knot. In a greased muffin pan (I used my jumbo muffin pan, if you don’t have the jumbo size you may just need to use a cookie sheet since they will be too big for a regular sized muffin pan) place each roll and brush with melted butter and sprinkle with parsley flakes. Let rise until doubled in size. About 10-15 minutes. Sprinkle each roll with Parmesan. Bake at 350 for 10 minutes, brush with another coat of melted butter and then bake for another 5-6 minutes or until they are a pretty golden brown.