Jalapeno Pepper Appetizers

• 1 (3 ounce) package cream cheese, softened
• 1 12 ounces shredded monterey jack pepper cheese
• 2 tablespoons old el paso chopped green chilies, drained
• 1 (11 1/2 ounce) canpillsbury refrigerated cornbread twists dough
• 1 egg white, beaten
• 1 tablespoon water
• 2 tablespoons cornmeal

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 375F.
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 375F for 13 to 19 minutes or until light golden brown.
14. Cool slightly before serving.
15. Serve warm.

cream cheese, pepper cheese, green chilies, canpillsbury, egg, water, cornmeal

Taken from www.food.com/recipe/jalapeno-pepper-appetizers-102003 (may not work)