We were gifted with half a bushel of banana peppers a few days ago by our neighbor and I've been coming up with as many recipes as I can to use them all. Luckily, for me, they are not very hot, but they are full of flavor. When I make this recipe again using these same peppers, I'll add a splash of hot sauce. They are delicious as they are, but a little more heat would be great, too. Also, feel free to use the peppers you prefer. If you don't like any heat, use bell peppers. If you like more heat, then use jalapenos would be a good choice.
PEPPER PILLOWS
8 oz. cream cheese (I used reduced fat, but fat free or original would work just as well)
1 1/2 cups shredded cheddar cheese (6 oz.)
1/2 diced fresh banana peppers (or others of your choice)
Salt and pepper to taste
Garlic powder to taste
1 can (16.3 oz.) refrigerated buttermilk biscuits
1 egg
Water
Preheat oven to 350° F. In mixing bowl, stir together cream cheese, Cheddar cheese, peppers, salt, pepper, and garlic powder until well combined. Set aside.
Using a rolling pin and some flour to dust, roll each biscuit into an 8 inch circle. Place one heaping Tablespoon of the filling in the center of the dough.
Bring the bottom up and pinch together to seal. Place upside down on a parchment paper lined baking sheet.
Beat the egg with a splash of water and brush the tops of the dough.
Sprinkle the tops with a little more salt and pepper. Place in the oven and bake for 15 to 18 minutes or until browned. Serve warm.
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