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Green Chile And Cheese Half Moons

Source of Recipe

Pillsbury


List of Ingredients

1 cup finely shredded Muenster or Monterey Jack cheese
2 tablespoons finely chopped green onion tops
2 tablespoons finely chopped fresh cilantro or parsley
Dash salt
1 (4 1/2 ounce) can chopped green chiles, drained
1 (16.3 ounce) can Pillsbury Grands Refrigerated Buttermilk Biscuits



Recipe

1. Heat oven to 375�F. Spray large cookie sheet with nonstick cooking spray. In small bowl, combine cheese, onions, cilantro, salt and green chiles; mix well.

2. Separate dough into 8 biscuits. With serrated knife, cut each biscuit in half horizontally to make 16 rounds. Press or roll each to form 3 1/2" round. Place 1 tablespoon cheese mixture in center of each round. Fold dough over filling; press edges with fork to seal. Form each filled biscuit into crescent shape. Place on sprayed cookie sheet.

3. Bake at 375�F. for 11 to 16 minutes or until golden brown. Cool 5 minutes. Serve warm.

Tips:

Make it a Mexican fiesta and arrange the warm appetizers on a pretty colorful plate. Set out bowls of refried beans, tomato salsa and guacamole to serve with the finished foldovers.