16.3 oz flaky buttermilk biscuits refrigerated canned
8 oz cream cheese
0.5 cup jalapeño pepper jelly
Equipment
oven
muffin liners
Directions
Cut cream cheese into 24 pieces, and let soften.
Separate each biscuit into thirds, making 3 rounds. Press biscuit rounds into bottom and up sides of 24 mini-muffin cups. Spoon about 1 tsp. pepper jelly into center of each biscuit cup; top each with 1 cream cheese piece.
Bake at 425 for 8 to 10 minutes or until golden brown.
Let stand 10 minutes before serving.
*1/2 cup mango chutney may be substituted.
Brie Cheese Bites: Prepare recipe as directed, substituting 1 (8-oz.) Brie round, rind removed, for cream cheese.
