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Jalapeño, Cheddar & Bacon Rolls on the BBQ

1 pkg Bridgford Frozen Parkerhouse Style Roll Dough (12 rolls - half package) or Bridgford Frozen White Roll (9 rolls - half package)
Egg wash (1 egg beaten with 1 tablespoon water)
1 cup shredded Cheddar cheese
¼ cup cup sliced pickled jalapeños (jalapeños used on nachos)
¼ cup crumbled cooked bacon

Lightly grease an 8-10 inch cast iron skillet. Evenly place either Bridgford Parkerhouse or Bridgford White rolls in pan. Brush lightly with melted butter or olive oil and place in warm area to thaw and rise until almost double in size. Lightly brush risen rolls with egg wash. Evenly sprinkle rolls with cheese, jalapeños and bacon; Lightly cover rolls with foil, set aside.

Heat BBQ on medium/low (350-375°). Once heated, place pan of foil covered rolls on grates using indirect heat (no flame under the pan). Close lid of BBQ and cook for 15 minutes (keep an eye on the temperature of BBQ to make sure that it stays around 375°. Open lid to BBQ and remove foil and continue to cook for 5 to 10 minutes more or until golden brown and cooked through. Remove from heat to cool slightly before serving.

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