South of the Border Bites aka {Homemade Mini Kolaches}

The recipe for these South of the Boarder Bites aka "Kolaches" came about when I only used half of the dough from my Heavenly Cinnamon Rolls that I made on Saturday. With the rest of the dough, I wanted to make something that was bite size, and I thought of a filling combination of cheddar cheese and pickled sliced jalapenos with a tad of ranch beans would be tasty. So here I go rolling out the dough, cutting small round of dough, and stuffing the filling around the dough. All this time, I am thinking, this reminds me of Kolaches. I know that the true Kolaches are baked separated on a baking sheet to give them a crusty outside texture, but I wanted to bake mine close together in a pie plate to give them that soft outside texture. They were amazing. I can tell you that the slight sweetness of the dough and the cheesy jalapeno filling was a instant melt in your mouth goodness, I guarantee!

South of the Border Bites aka "Homemade Mini Koaches"
Inspired by The Other Side of Fifty

1 recipe of Heavenly Rolls
1-1 1/2 cups Cheddar Cheese, shredded
1  15 oz. can ranch style beans
4 oz. canned sliced jalapenos
1/4 cup butter, melted

Preheat oven 400 degrees F. Roll out half the dough at a time to 15 x 10 x 1/4. Cut 24 to 30 2 1/2-inch squares, depending on how much the dough allows (Use a pizza cutter if you have one). Place a tablespoon of the grated cheese on each square, small spoon of ranch beans, and follow with a slice or two of jalapenos. Gently pick up the square and pinch the sides and making a round shape, being sure to seal the filling inside. Place in a slightly sprayed pie place or baking dish seam side down. Continue with the remaining squares. Place in oven and bake for 20-30 minutes or until the Kolaches are golden brown. Take out of the oven and brush liberally with melted butter. Serve Warm.

Note: When I made mine, I used a round cutter, and the dough was not easy to roll out again from the scraps. So I recommend that you cut squares.

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