Ingredients

4

oz. cream cheese (from 8-oz. pkg.), softened

1

teaspoon grated lime peel

1

tablespoon chopped fresh cilantro

1

tablespoon lime juice

8

fresh whole jalapeño chiles

1

                        can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)

1/4

cup butter or margarine, melted

4

oz. fresh Parmesan cheese, grated (1 cup)

Preparation

Heat oven to 375°F. Spray cookie sheet with cooking spray. In small bowl, mix cream cheese, lime peel, cilantro and lime juice until well blended; set aside. Carefully remove stems from chiles; cut each in half lengthwise.* Remove and discard seeds.

Unroll dough on cutting board; separate into 8 triangles. From center of longest side to opposite point, cut each triangle in half, making 16 triangles.

For each appetizer, spoon 1 teaspoon cream cheese mixture into chile half; place chile, cream cheese side down, on dough triangle with point of chile near top point of triangle. Wrap sides of triangle up over chile; pinch to seal. Bring point of triangle down over end of chile to cover; pinch to seal.

In separate shallow dishes, place melted butter and Parmesan cheese. Dip each dough-wrapped chile into butter; roll in cheese to coat. Place on sprayed cookie sheet.

Bake at 375°F. for 10 to 15 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.