Peppers In A Blanket

4 oz. cream cheese, softened
1 tsp. grates lime peel
1 Tbsp chopped fresh cilantro
1 Tbsp lime juice
8 fresh whole jalapeno chilies
1 (8oz.) can pillsbury refrigerated crescent dinner rolls
1/4 cup margarine, melted
1 cup fresh parmesan cheese, grated (4 oz.)

Heat oven to 375. Spray cookie sheet with cooking spray. In small bowl, first four
ingredients until well blended and set aside. Carefully remove stems from peppers,
cut in half length-wise. Remove and discard seeds. Unroll dough on cutting board.
Separate into 8 triangles. From center of longest side to opposite point, cut each
triangle in half to yield 16 triangles. For each appetizer, spoon 1 tsp. Cream cheese
mixture into chili half; place chili, cream cheese side down, onto dough triangle
with point of chili near top point of triangle. Wrap sides of triangle up over
chili; pinch to seal. In separate shallow dishes, place melted butter and parmesan
cheese. Dip each pepper in the butter, then roll in the cheese and place on sprayed
cookie sheet. Bake for 10 to 15 minutes or until golden brown. Immediately remove
from cookie sheet. Serve warm yield; 16 appetizers



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