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    Jalapeño Pepper Snackers


    Source of Recipe


    Pillsbury®

    Recipe Introduction


    You may think it's corny, but these pepped-up snacks are the cheesiest!

    List of Ingredients




    1 (3-oz.) pkg. cream cheese, softened
    1 1/2 oz. (1/3 cup) shredded hot pepper Monterey Jack cheese
    2 tablespoons Old El Paso® Chopped Green Chiles, drained
    1 (11.5-oz.) can Pillsbury® Refrigerated Cornbread Twists
    1 egg white, beaten
    1 tablespoon water
    2 tablespoons cornmeal

    Recipe



    Line cookie sheet with waxed paper.
    In small bowl, combine cream cheese, Monterey Jack cheese and green chiles; mix well.
    Spoon 16 mounds of scant 2 teaspoons cheese mixture each onto paper-lined cookie sheet.
    Freeze 30 minutes or until firm.

    Heat oven to 375°F.
    Spray cookie sheet with nonstick cooking spray.
    Unroll dough; separate at perforations into 16 strips.
    Bring ends of each strip together; press to seal, forming 3-inch round.
    Wrap 1 dough round around each frozen mound of cream cheese mixture.

    In small bowl, combine egg white and water; mix well.
    Roll each bundle in egg white mixture; roll in cornmeal.
    Place on sprayed cookie sheet.
    Bake at 375°F. for 13 to 19 minutes or until light golden brown.
    Cool slightly before serving.
    Serve warm.

 

 

 


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