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.