Prepare a baking sheet with parchment paper, place rolls on the pan and allow to rise for 2 ½ - 3 hours.
While the rolls are rising cook bacon and prepare jalapenos.
Cut 8 of the 9 jalapenos in half, remove stem and seeds, then stuff with cream cheese, set aside in the fridge until ready to assemble rolls.
Cut the pepper jack cheese slices into quarters, set aside in the fridge until ready to assemble rolls.
Once rolls have risen, cut them in half, like pictured. So this one at a time, cutting in half but not cutting all the way through, as pictured. Stuff rolls as directed below. Then move on to the next one, do not cut them all in half at the same time.
Place one jalapeno half cream cheese side up on the bottom half of the roll. Take one piece of bacon, break in half and place the two halves on top of the jalapeno. Top the bacon with 2 quarters of Pepper Jack cheese.
Take the top half of the roll and pull it over the jalapeno, bacon and cheese. Pinch the top and bottom together and pull the seam underneath the roll, so that the pinch/seam part it under the roll while it bakes, making sure it doesn’t come apart while baking. Place back onto parchment paper on the pan.
Preheat oven to 350 degrees. Prepare the remaining rolls.
Place pan in the oven once all of the rolls are complete and bake for 16 minutes. While rolls are baking slice the remaining jalapeno.
Remove from oven and place 2 quarters of Pepper Jack cheese on top of each roll and one jalapeno slice. Place back in oven and bake until cheese is melted about 3-4 minutes.
Remove from oven and serve immediately. Be careful they are hot.
They serve well at room temp or even cold too.