Mini Jalapeno Popper Rolls

Mini Jalapeno Popper Rolls 8 - 10 Rhodes Dinner Rolls, thawed, but still cold 4 - slices of bacon, cooked and crumbled 2 - jalapeno peppers (fresh), sliced 4 - 6 ounces cream cheese, cubed 4 - 6 ounces of cheddar cheese, cubed 1 – tablespoon butter to brush on baked rolls Place 8-10 frozen dinner rolls on a greased baking sheet and let the rolls sit at room temperature until thawed but still cold. While the rolls are thawing, cook the bacon, drain and crumble. Cut each roll in half making 16-20 dough pieces. Roll each dough piece into a 3 inch circle. Place one piece of cream cheese, cheddar cheese (if using) one to two jalapeno slices and 2-3 pieces of crumbled bacon on each dough circle. Gather each end of the dough circle and pinch together and rolling into a ball. Place each dough ball on a greased 9 inch pie pan or baking pan. Continue filling and rolling the remaining dough balls. Let the dough rest in a warm place and slightly rise (about 30 minutes). Preheat oven to 375 degrees and bake the rolls for 20 - 25 minutes or until the rolls are lightly golden brown and cooked through. Remove from oven, cool slightly and serve.