Swaddled Jalapeno Peppers

Cream cheese stuffed jalepenos wrapped in crescent rolls and rolled in Parmesan cheese. A 2004 Pillsbury Bake Off winner.

• Ready In: 45 mins
• Yields: 16 appetizers

Ingredients

• 4  ounces cream cheese, softened
• 1  teaspoon lime zest
• 1  tablespoon  chopped fresh cilantro
• 1  tablespoon lime juice
• 8  whole fresh jalapeno chilies, halved and seeded
• 1 (8 ounce) can  refrigerated crescent dinner rolls
• 1⁄4 cup butter or 1⁄4 cup margarine, melted
• 4  ounces fresh parmesan cheese, grated (1 cup)

Directions

1. Preheat oven to 375°F and prepare a cookie sheet with cooking spray.
2. Combine cream cheese, lime peel, cilantro and lime juice.
3. Unroll dough on cutting board and separate into 8 triangles.
4. From center of longest side to opposite point, cut each triangle in half, making 16 triangles.
5. Spoon 1 teaspoon of cream cheese into each jalepeno half and place cheese side down on cresent triangles with the point end of the pepper near the top point of the triangle.
6. Fold triangle sides over the jalepeno and pinch to seal.
7. Fold triangle top over end of the pepper and pinch to seal.
8. Place melted butter and Parmesan in separate shallow dishes.
9. Dip dough wrapped peppers in butter then roll in Parmesan.
10. Place on cookie sheet and bake 10-15 minutes or until golden brown.