Easy and delicious snack
Prep Time10 minutes mins
Cook Time15 minutes mins
Keyword: biscuit recipes, filled biscuits, jalapeño biscuits
- 16.3 oz can large refrigerated biscuits 8 count
- 1 egg
- 1 tsp water
- 1 tbs pretzel salt optional
- 4 oz cream cheese softened
- 1/2 cup sharp cheddar shredded
- 3 tbs diced jalapeños
- 1 clove garlic finely minced
- 1/2 tsp salt
- 1/4 tsp pepper
Preheat oven to 350F/180C. Line a baking sheet with parchment.
Mix all filling ingredients; set aside.
Beat egg with the water and set aside.
Roll each biscuit to a 1/8-inch thickness. Place about 1 tablespoon of the filling in the center. Bring the dough up around the filling and seal well. Place seam side down on prepared baking sheet.
Brush egg wash on top of each biscuit. Sprinkle with pretzel salt if desired.
Bake 12-15 minutes or until golden brown and firm to the touch.
Serving: 1biscuit | Calories: 299kcal | Carbohydrates: 30g | Protein: 7g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.003g | Cholesterol: 42mg | Sodium: 788mg | Potassium: 177mg | Fiber: 1g | Sugar: 3g | Vitamin A: 353IU | Vitamin C: 7mg | Calcium: 97mg | Iron: 2mg