Place 12 frozen dinner rolls on a baking sheet that's been sprayed with non-cook spray or greased. Let them sit just long enough to thaw so that they are soft, but haven't started to rise much. usually 30-45 minutes.
Now let's back up just a bit. While the rolls are softening, add 1/3 cup baking soda to 8 or 9 cups of water and put it on high heat so that it will be ready for the pretzel bombs after they are stuffed. Also, preheat your oven to 375 degrees.
This is also the time to make the filling. Mix together the softened cream cheese, seafood, sliced green onions, and diced peppers. Add a splash of siracha sauce – only to taste.
When they rolls have softened, roll each piece of dough into a flat circle. Place a heaping tablespoon of seafood mixture in the middle of the dough. Fold in opposite ends, pinching to seal. Fold in remaining two sides and pinch to seal. Dip fingertips into flour and gently roll dough into a ball. Make sure to seal any spots where filling shows through.
Once the water starts boiling use tongs to place the pretzel bombs into the boiling water with a slotted spoon in batches of about 3. They will sink to the bottom. After about 30-45 seconds, they will pop back to the top and float. They will have be glossy, and may puff just a bit. That's when you will know they are done. Use a slotted spoon to remove them.
Place them back on the baking sheet. Repeat until you have given every pretzel bomb a soak in the soda bath. Bake them for about 15 minutes. While they are baking, melt 2 Tablespoons of butter in the microwave. Use short intervals of time to keep it from spattering all over, 15 seconds at time works well. When they are starting to turn brown, brush the pretzel bombs with melted butter and sprinkle with shredded cheese. Pop back in the oven for just a few minutes or until the cheese has melted. Let cool for a few minutes and serve right away. Enjoy!