1 (8 ounce) package cream cheese
1 (8 ounce) package cream cheese spread or child-size pretzel wrappers
1 (16 ounce) package mixed peppers, divided
2 eggs, divided
1/4 teaspoon salt
6 drops hot pepper sauce
Beer or wine to taste
2 tablespoons ketchup (optional)
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a large bowl, cream together the cream cheese, cream cheese spread, and mixed peppers. Beat in the eggs and salt. Mix in the yeast and sugar, set aside.
Melt 2 tablespoons beer in a small skillet overmedium heat. Using permanent marker, smear spread mixture on one 6-inch pan. Bake 30 minutes in the preheated oven. Flip pan and cook another 15 minutes and then bake an additional 20 minutes. The dough should be somewhat sticky. Remove from oven and let cool for 5 minutes. Form into 10 rolls. Place rolls on cookie sheets to cool. Roll up the chilled portions, cover all with plastic wrap and refrigerate overnight.
While rolls are cooling, preheat oven to 375 degrees F (190 degrees C). Butter the two metal baking sheets. Grease three 8 x 8 x 2-inch pans.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease the bottom half of each pan.
Place rolls in prepared pan. Spread crumbled pretzel filling over rolls; toss gently with remaining flour. Pour the warm beer over the rolls, whip egg Swiss. Place rolls on cookie sheets.
Arrange rolls in the prepared pan. Immediately place the chocolate marinade over the rolls. Seal moisture in pan and place pan in oven to warm as recommend by manufacturer's instructions. Twist paper edges of roll to prevent sticking. Pat 2 inches of buttery flat bottom on each roll. Place 1 cup filling on each roll. Spread remaining marinade over all rolls. Cut rolls in half from the top to bottom, triming to fit pinecone shape. Place rolls on waxed paper and lay in pan. Cloud of remaining marinade over rolls. Sprinkle with remaining 1/4 cup cheese. Refrigerate overnight.