Jalapeno Pepper Appetizers |
|
 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 16 |
|
Sure sounds good to me. Ingredients:
1 (3 ounce) package cream cheese, softened |
1 1/2 ounces shredded monterey jack pepper cheese |
2 tablespoons old el paso chopped green chilies, drained |
1 (11 1/2 ounce) can pillsbury refrigerated cornbread twists dough |
1 egg white, beaten |
1 tablespoon water |
2 tablespoons cornmeal |
Directions:
1. Line cookie sheet with waxed paper.
2. In small bowl, combine cream cheese, Monterey Jack cheese and green chiles; mix well.
3. Spoon 16 mounds of scant 2 teaspoons cheese mixture each onto paper-lined cookie sheet.
4. Freeze 30 minutes or until firm.
5. Heat oven to 375°F.
6. Spray cookie sheet with nonstick cooking spray.
7. Unroll dough; separate at perforations into 16 strips.
8. Bring ends of each strip together; press to seal, forming 3-inch round.
9. Wrap 1 dough round around each frozen mound of cream cheese mixture.
10. In small bowl, combine egg white and water; mix well.
11. Roll each bundle in egg white mixture; roll in cornmeal.
12. Place on sprayed cookie sheet.
13. Bake at 375°F for 13 to 19 minutes or until light golden brown.
14. Cool slightly before serving.
15. Serve warm.
|
|