Jalapeno Pepper Snackers

3 ounces cream cheese, softened
1/3 cup shredded hot pepper Jack cheese
2 tablespoons chopped green chiles, drained
11 ounces refrigerated cornbread twist dough
1 egg white, beaten
1 tablespoon water
2 tablespoons cornmeal

Line cookie sheet with waxed paper.

In small bowl, combine cream cheese, jack cheese and green chiles, mixing well. Spoon 16 mounds of scant 2 tsp. cheese mixture each onto paper-lined cookie sheet.

Freeze 30 minutes or until firm. Heat oven to 375�F. Spray cookie sheet with nonstick cooking spray. Unroll dough and separate at perforations into 16 strips.

Bring ends of each strip together and press to seal, forming 3 inch round. Wrap 1 dough round around each frozen mound of cream cheese mixture.

In small bowl, combine egg white and water, mixing well. Roll each bundle in egg white mixture and then roll in cornmeal. Place on sprayed cookie sheet.

Bake at 375�F for 13-19 minutes or until light golden brown. Cool slightly before serving. Serve warm.

Makes 16.