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[Bean]

These are a nice twist on baked poppers. I add shredded habanero cheese to the mixture & omit the butter totally – no need for it. Just roll them right in the Parmesan cheese and bake! VERY addicting!

Swaddled Peppers

Source: 41st Pillsbury Bake Off
PREP TIME: 35 minutes (Ready in 50 minutes)

4 oz. cream cheese (from 8-oz. pkg.), softened
1 teaspoon grated lime peel
1 tablespoon chopped fresh cilantro
1 tablespoon lime juice
8 fresh whole jalapeno chiles
1 (8-oz.) can Pillsbury Refrigerated Crescent Dinner Rolls
1/4 cup butter or margarine, melted
4 oz. fresh Parmesan cheese, grated (1 cup)

1 Heat oven to 375º. Spray cookie sheet with cooking spray. In small bowl, mix cream cheese, lime peel, cilantro and lime juice until well blended; set aside. Carefully remove stems from chiles; cut each in half lengthwise! Remove and discard seeds.
2 Unroll dough on cutting board; separate into 8 triangles. From center of longest side to opposite point, cut each triangle in half, making 16 triangles.
3 For each appetizer, spoon 1 teaspoon cream cheese mixture into chile half; place chile, cream cheese side down, on dough triangle with point of chile near top point of triangle. Wrap sides of triangle up over chile; pinch to seal. Bring point of triangle down over end of chile to cover; pinch to seal.
4 In separate shallow dishes, place melted butter and Parmesan cheese. Dip each dough-wrapped chile into butter; roll in cheese to coat. Place on sprayed cookie sheet.
5 Bake at 375º for 10 to 15 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.

16 appetizers

Note: *Handle jalapeno chiles carefully,
as their oil can cause burning. If possible, use food-safe plastic gloves when working with the chiles.