Post by mandie68 on Sept 17, 2007 8:49:38 GMT -5
Recipe Summary
Prep Time20 minutes
Ready In45 minutes
Servings16 appetizers
Ingredients
1 cup finely shredded Muenster or Monterey Jack cheese (4 oz)
2 Tbsp finely chopped green onion tops
2 Tbsp finely chopped fresh cilantro or parsley
Dash salt
1 can (4.5 oz) Old El Paso® chopped green chiles, drained
1 can (16.3 oz) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits
Directions
Heat oven to 375°F. Spray large cookie sheet with cooking spray. In small bowl, mix cheese, onions, cilantro, salt and green chiles; mix well.
Separate dough into 8 biscuits. With serrated knife, cut each biscuit in half horizontally to make 16 rounds. Press or roll each to form 3 1/2-inch round. Place 1 Tbsp cheese mixture in center of each round. Fold dough over filling; press edges with fork to seal. Form each filled biscuit into crescent shape. Place on sprayed cookie sheet.
Bake 11 to 16 minutes or until golden brown. Cool 5 minutes. Serve warm.
Prep Time20 minutes
Ready In45 minutes
Servings16 appetizers
Ingredients
1 cup finely shredded Muenster or Monterey Jack cheese (4 oz)
2 Tbsp finely chopped green onion tops
2 Tbsp finely chopped fresh cilantro or parsley
Dash salt
1 can (4.5 oz) Old El Paso® chopped green chiles, drained
1 can (16.3 oz) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits
Directions
Heat oven to 375°F. Spray large cookie sheet with cooking spray. In small bowl, mix cheese, onions, cilantro, salt and green chiles; mix well.
Separate dough into 8 biscuits. With serrated knife, cut each biscuit in half horizontally to make 16 rounds. Press or roll each to form 3 1/2-inch round. Place 1 Tbsp cheese mixture in center of each round. Fold dough over filling; press edges with fork to seal. Form each filled biscuit into crescent shape. Place on sprayed cookie sheet.
Bake 11 to 16 minutes or until golden brown. Cool 5 minutes. Serve warm.