1 pound pepper jack cheese sandwich buns
2 (16 ounce) cans pepper jack cheese, shredded
2 tablespoons KRAFT Pepper Jack Dip
Preheat the oven to 350 degrees F (175 degrees C). Line the inside of a 10x15 inch jellyroll pan with the buns. Sprinkle the pepper jack cheese on top, roll up and seal edges to seal. Bake in preheated oven for 20 minutes. Take the dip out of the microwave and roll the inside of the pepper jack cheese until it is browned. Serve hot.
To make the jellied pepper jack dip: Heat 1 tablespoon of vegetable oil in a small saucepan over medium heat. Add pepper jack cheese and, stirring, cook and stir until melted. Remove the packets of dip from the oven and place them on a cookie sheet to cool.