>From the Pillsbury website...

~~~~~

Jalapeño Pepper Snackers

Prep Time: 25 min ; Start to Finish: 1 hr 15 min 
Makes: 16 appetizers  Nutrition Information 
You may think it's corny, but these pepped-up snacks are the cheesiest!


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



1 .  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.
2 .  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.
3 .  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.
4 .  Bake at 375°F. for 13 to 19 minutes or until light golden brown. Cool 
slightly before serving. Serve warm.



 
~~~~~~~~~~
 
Rhonda G in Missouri
 
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