Jalapeño Pepper Snackers
Source of Recipe
luv2cook
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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