Thaw dough on greased rimmed baking sheets at room temperature for 2-3 hours, or until dough is soft to the touch. To accelerate the process, place in a proof box until dough is soft, or thaw dough on greased rimmed baking sheets or in muffi n tins in a cooler. Cover loosely with plastic wrap. Product can be held in a cooler for up to 72 hours, depending on temperature.
Mix brisket, cheddar and pickled jalapenos together in bowl.
Roll out each dough ball on a fl oured work surface into a 3-inch-wide circle. Place a heaping 2 tablespoons of brisket mixture in center of dough circles. Bring sides of dough up around fi lling and pinch close to seal.
Place fi lled dough balls on rimmed baking sheets, seam-side-down. Top each dough ball with 1 slice of jalapeno. Cover with a kitchen towel and let rise for 30 minutes.
Bake at 350°F for 10-12 minutes, or until golden-brown. Brush rolls with butter and serve.
