I had some jalapenos that needed to be used and Kathleen made this recipe up. They were quite tasty.
1 can Pillsbury Grands biscuits
2 jalapeños, thinly sliced
4-6 oz cream cheese, softened
1/2 cup strawberry or raspberry jelly (optional)
1 tbsp butter, melted
Preheat oven to 425 degrees. Stretch a biscuit until it is thin and even. Spread 1 heaping teaspoon of cream cheese over the top of the biscuit. Layer 3-4 slices of jalapeños over the cream cheese. Top with a scant teaspoon of jelly, if desired, and pinch the sides into the middle, forming the biscuit into a circle.
Mix the butter and garlic powder, spread over the rolled biscuits. Top with a slice of jalapeno and bake for 12-15 minutes.
Serve with Spicy Ranch Dip