1 (3-oz.) pkg. cream cheese, softened
1 1/2 oz. (1/3 cup) shredded hot pepper Monterey Jack cheese
2 tbsps chopped green chiles, drained
1 (11.5-oz.) can refrigerated cornbread twists
1 egg white, beaten
1 tbsp. water
2 tbsps cornmeal

Jalapeno Pepper Snackers

1. Line cookie sheet with waxed paper. In a small bowl, combine cream cheese, Monterey Jack cheese and green chiles; mix well.
2. Spoon 16 mounds of scant with 2 tsps cheese mixture each onto paper-lined cookie sheet. Freeze for 30 minutes or until firm.
3. Heat oven to 375� F. Spray cookie sheet with nonstick cooking spray. Unroll dough; separate at perforations into 16 strips. Bring ends of each strip together; press to seal, forming 3-inch round. Wrap each dough round around each frozen mound of cream cheese mixture.
4. In a small bowl, combine egg white and water; mix well. Roll each bundle in egg white mixture; roll in cornmeal. Place on sprayed cookie sheet.
5. Bake at 375� F. for 13 to 19 minutes or until light golden brown. Cool slightly before serving. Serve warm.
   Makes 16 appetizers
   Preparation time: 1 hour 15 minutes