Jalapeño Rolls

The problem with jalapeño bread or rolls is this: I can never get enough jalapeño, and always wind up with much too much bread. I took matters into my own hands, and using 1/4 part of this bread recipe, I created the following:

Rolled out dough and added cheese, chopped onion, almost a whole jar of jalapeños, Herbs Provençal, and scrambled eggs (two yolks, six whites) cooked with Spike (no sodium seasoning).

Roll up.
With so many peppers in there, I couldn't use dental floss to cut like I do with sweet rolls, but the Ulu knife worked nicely.
As you can tell I cut them thick. Not too much bread here! This is a hearty meal any time of day.
Bake at 350 for 30 minutes, and ... Perfection!