This recipe makes 4 large cheese souffles or 6 smaller ones. It depends on your ramekin size. 

Preheat oven to 400-degrees 

Butter ramekins and put frozen dough out to thaw.

Make Roux.  Melt butter in a medium saucepan over medium heat, add milk and flour. Turn heat to medium-low and whisk for 2-3 minutes until mixture gets thick. Take off heat and let cool while you add the puff pastries to the ramekins. 

Spread the puff pastry on your counter. Make sure it is fully thawed. Use a pizza cutter to cut the puff pastry into either 4 sections or 6 sections, depending on the size of your ramekins. 

Take each section and gently pull all four sides with your hands to stretch it. Lay it inside the ramekin and pull the edges up over the top of the ramekin. You will fold these pieces over the filling later. 

Do this to all the puff pastry sections and ramkins. 

In a medium bowl take eggs and whisk them with a little salt and pepper. Add the jalapeno artichoke dip and stir until combined. Add the cooled roux and mix well. Then stir in the shredded cheese. 

Divide the filling into the ramekins. Fold the puff pastry ends over the top of the filling. 

In a small bowl, beat the remaining egg. Then brush the egg mixture on top of the puff pastry and pop them in the oven for 25 minutes, or until the tops of the pastry are golden brown. 

You can stick a skewer into the middle of the ramekins to make sure the eggs are cooked through. Serve. 

You can let the souffles cool and cover with plastic wrap and reheat for later if you want. Just microwave each ramekin for two minutes on medium heat. Or put them all back in the oven on 300-degrees for 20 minutes.