Jalapeño Pillows

Jalapeño Pillows Ingredients 12 oz. cream cheese, softened 1 1/2 c. shredded Cheddar cheese (6 oz.) 1/2 c. diced fresh jalapeño chiles (or to taste) Salt & pepper to taste Garlic powder to taste 1 can (16.3 oz.) Pillsbury refrigerated buttermilk biscuits 1 egg Water Heat oven to 350°F. In medium bowl, stir together cream cheese, Cheddar cheese, chiles, salt, pepper and garlic powder until well combined. Set aside. 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. 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. Bake 12 to 15 minutes or until golden brown and firm. Serve warm. **You can switch up your cheese for variety. Mozzarella would be great.