⅔ cup shredded Colby-Monterey Jack cheese
3 Tablespoons cream cheese, softened
4 teaspoons chopped sweet red pepper
2 teaspoons chopped seeded jalapeno pepper
1 teaspoon ground cumin
½ teaspoon salt
⅛ teaspoon pepper
1 package (14.1 ounces) refrigerated pie crusts
In a small bowl, combine the first eight ingredients. On a lightly floured surface, roll each pie crust into a 15-inch circle. Cut with a floured 3 inch round biscuit cutter.
Place about 1 teaspoon filling on one half of each circle. Moisten edges with water. Fold pie crust over filling. Press edges with a fork to seal.
Transfer to greased baking sheets. Bake at 400 F for 12-15 minutes or until golden brown. Remove to wire racks. Maked about 2 ½ dozen.
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