Mozzarella Jalapeno Popper Biscuits Food

JALAPENO POPPER MINI BISCUITS

Steps:

• Position an oven rack 4 to 5 inches from the heating element, and preheat the broiler. Line a baking sheet with foil.
• Cut the stem end off the jalapenos, cut each in half lengthwise and remove and discard the seeds (wear food-grade gloves if your skin is sensitive). Arrange the jalapenos skin-side up on the prepared baking sheet, and brush with the oil. Broil until the peppers are blackened and puffy, 3 to 4 minutes. When cool enough to handle, rub off the skins (running under cold water helps). Cut 2 of the halves into large dice so you have 32 pieces (1 for the top of each biscuit); set aside. Finely chop the rest of the peppers, and transfer to a medium bowl.
• Switch the oven from broil to bake, and preheat to 400 degrees F. Remove the foil from the baking sheet, and line it with parchment. Beat the egg well in a small bowl.
• Add the cream cheese, mozzarella and half the egg to the bowl with the chopped peppers, add 1/4 teaspoon salt and mix to combine.
• Separate the biscuit rounds, and cut each into quarters. Make a deep indentation in the center of each quarter, and fill with a heaping teaspoon of the pepper-cheese mixture (it will mound above the biscuit a fair amount). Brush any exposed biscuit with the remaining beaten egg. Bake until the biscuits are puffed and golden around the top, 10 to 12 minutes. Garnish each with a piece of reserved jalapeno.

MOZZARELLA JALAPENO POPPER BISCUITS

Steps:

• 1. Heat oven to 375. Take your rolling pin and roll out each biscuit flat.
• 2. In a small bowl, combine cut-up cubed cream cheese with 1/2 can of jalapenos. You can add more if you would like more of a kick.
• 3. Take a fork and mix in sugar.
• 4. Make sure you get it all mixed in evenly spread throughout the cream cheese.
• 5. Spread cream cheese mixture over the biscuit.
• 6. Add mozzarella cheese.
• 7. Roll biscuit. Pinch ends to close.
• 8. Place biscuits on two cookie sheets. Cook until golden brown, about 13 to 15 minutes.