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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.