Heat oven to 350 degrees F. Lightly spray 10-inch cast-iron skillet with cooking
Unroll each can of dough into 1 large rectangle; if using crescent roll dough,
press perforations to seal. Cut each rectangle into 8 rows by 3 rows, to make 24
pieces per rectangle (48 pieces of dough total).
Place chile slice on center of dough piece; top with about 1/2 teaspoon cream
cheese. Pull corners up, and pinch to seal; roll into a ball.
Holding seam side down, brush top and sides with butter.
Roll in cornmeal, and place seam side down in pan.
Repeat with remaining dough.
Drizzle remaining butter on top.
Bake for 23 to 27 minutes or until golden brown and no longer doughy in center.
Sprinkle with cheese.
Bake for 3 to 5 minutes longer or until cheese is melted.
Cool for 1 minute.
prep time 45 mins | servings 8
Don’t have a cast-iron skillet? Bake in a 9- or 8-inch glass baking dish for 25 to
30 minutes or until golden brown and no longer doughy in center.
A pizza cutter works great to cut the dough into pieces super-fast!