Jalapeno Pepper Appetizers
"I found this recipe at the Pillsbury website. Sure sounds good to me."
- Ready In:
- 49mins
- Ingredients:
- 7
- Serves:
-
16
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
- 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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RECIPE SUBMITTED BY
DeeBee
Atco, NJ
Hmm... let's see.. Cooking is my passion... I'm retired now and able to cook and bake every day. I think the most helpful cookbook that I own would have to be The New Doubleday Cookbook. I just love kitchen gadgets and have many of them. Besides cooking I love to sing and belong to the Sweet Adeline's International.
I get very annoyed at people who are LATE! I think it's just as easy to be late as it is to be on time.
Well.. thanks to all of you at Zaar for all of your terrific recipes and ideas that bring my friends and family much joy and happiness. They get to try all of my new recipes.
