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Stuffed jalapenos

10 large jalapeno peppers
1 c. finely shredded Mozzerella cheese
2-3 Tbs. mayonnaise
1 canister of biscuits (10 biscuits)

Cut off stem of the jalapeno peppers. Using a small knife, remove
the veins and seeds inside of peppers (trying not to slice the
pepper). In a bowl, mix cheese and mayonnaise together so it is
thick and sticky. Stuff each pepper with the cheese mixture.

Roll out each biscuit so it is flat and about 4" in diameter (using
a little bit of flour so the biscuits don't stick). Place 1 jalapeno
in the center of a rolled biscuit. Pull the bottom half of the
dough over the jalapeno. Tuck both sides up and secure with a
little dab of water. Then roll the jalapeno the rest of the way,
again securing with a dab of water around the edges of the dough.
(When you are done, it should look like a small egg roll.) Place
on a baking sheet.

Once all the jalapenos have been wrapped, bake according to the
direction on the biscuit canister (When the biscuits are done, the
jalapenos are done). The filling in the peppers will be hot, so
please be careful.

Note: These Peppers are baked, so they are deliciouse and a lot
less fattening. Please use necessary caution when dealing with
jalapeno peppers, plastic or rubber gloves are recommended.


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