1/2 8 oz. package cream cheese
1 16 oz. can refrigerated buttermilk biscuits, flaky kind
1/2 cup jalapeno jelly
1.Cut cream cheese into 24 pieces and let soften.
2. Seperate each biscuit into thirds, making 3 rounds. Press biscuit rounds into bottom and up sides of 24 mini-muffin cups. Spoon about 1 tsp. pepper jelly into each biscuit cup. Top each with 1 cream cheese piece.
3. Bake at 425 for 8 to 10 minutes or until golden brown. Let stand for 10 minutes before serving.
Mix cream cheese, chopped green onion, chopped sun dried tomatoes, pepper, salt and oregano. let sit in fridge overnight to blend flavors. Fill biscuit cups using melon baller, or a teaspoon.