12 oz. cream cheese, softened
1 1/2 cups shredded cheddar cheese (6 oz.)
2 cups of diced fresh jalapeño peppers (or to taste)
Salt and pepper to taste
Garlic powder to taste
1 can (16.3 oz.) Pillsbury® Grand’s Flaky Layers refrigerated buttermilk biscuits
1 – Heat oven to 350°F. In medium bowl, stir together cream cheese, cheddar cheese, jalapeños, salt, pepper and garlic powder until well combined. Set aside.
2 – Separate dough into 8 biscuits. With rolling pin, roll out each biscuit into about 1/8-inch-thick round. Spoon about 1 tablespoon cheese filling onto center of each. Bring up dough around filling; pinch to seal tightly. Place seam side down on ungreased cookie sheet.
3 – To make egg wash, beat egg with splash of water. Brush tops of stuffed biscuits with some of the egg wash. Sprinkle tops with additional salt, pepper and garlic powder to taste. Can top with slice of jalapeño pepper.
4 – Bake 12 to 15 minutes or until golden brown and firm. Serve warm.