Bake-Off® Contest 47, 2014
Madison, Mississippi

Creamy Corn-Filled Sweet Peppers

Perk up your appetizer party with cheesy, corn-stuffed peppers wrapped in flaky crescents.

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  • prep time 30 min
  • total time 60 min
  • ingredients 7
  • servings 22
 

Ingredients

1
bag (11 oz) Green Giant™ Steamers™ frozen honey roasted sweet corn
1
package (8 oz) cream cheese, softened
1
cup grated Parmesan cheese
1
teaspoon Watkins™ Italian Seasoning
11
mini sweet peppers (3 to 4 inches long), cut in half lengthwise leaving stem attached, seeded
1
can Pillsbury™ Crescent Recipe Creations™ refrigerated seamless dough sheet or 1 can Pillsbury™ refrigerated crescent dinner rolls (8 rolls)
3
tablespoons butter, melted

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 375°F. Line large cookie sheet with Reynolds® Parchment Paper. Microwave corn as directed on bag. Cut open bag; cool 10 minutes.
  • 2 In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Add corn, 1/2 cup of the Parmesan cheese and 1/2 teaspoon of the Italian seasoning; mix well. Place cream cheese mixture in large resealable food-storage plastic bag. Cut off 1/2 inch from corner of bag. Squeeze bag to pipe filling into each pepper half.
  • 3 Unroll dough. (If using crescent roll dough, firmly press perforations to seal.) Press to form 11x9-inch rectangle. With pizza cutter or knife, cut dough into 22 (9x1/2-inch) strips.
  • 4 Wrap 1 dough strip around each pepper, from stem to tip. Place filling-side up on cookie sheet, tucking in ends of dough under pepper.
  • 5 Bake 12 to 18 minutes or until golden brown.
  • 6 Meanwhile, in small bowl, mix melted butter and remaining 1/2 teaspoon Italian seasoning. Remove peppers from oven; brush with butter mixture. Sprinkle remaining 1/2 cup Parmesan cheese evenly over peppers. Serve warm.
  • 1 Heat oven to 375°F. Line large cookie sheet with Reynolds® Parchment Paper. Microwave corn as directed on bag. Cut open bag; cool 10 minutes.
  • 2 In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Add corn, 1/2 cup of the Parmesan cheese and 1/2 teaspoon of the Italian seasoning; mix well. Place cream cheese mixture in large resealable food-storage plastic bag. Cut off 1/2 inch from corner of bag. Squeeze bag to pipe filling into each pepper half.
  • 3 Unroll dough. (If using crescent roll dough, firmly press perforations to seal.) Press to form 11x9-inch rectangle. With pizza cutter or knife, cut dough into 22 (9x1/2-inch) strips.
  • 4 Wrap 1 dough strip around each pepper, from stem to tip. Place filling-side up on cookie sheet, tucking in ends of dough under pepper.
  • 5 Bake 12 to 18 minutes or until golden brown.
  • 6 Meanwhile, in small bowl, mix melted butter and remaining 1/2 teaspoon Italian seasoning. Remove peppers from oven; brush with butter mixture. Sprinkle remaining 1/2 cup Parmesan cheese evenly over peppers. Serve warm.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
130
(
Calories from Fat
70),
% Daily Value
Total Fat
8g
8%
(Saturated Fat
4 1/2g,
4 1/2%
Trans Fat
0g
0%
),
Cholesterol
20mg
20%;
Sodium
250mg
250%;
Total Carbohydrate
10g
10%
(Dietary Fiber
1g
1%
  Sugars
3g
3%
),
Protein
4g
4%
;
% Daily Value*:
Vitamin A
30%;
Vitamin C
40%;
Calcium
8%;
Iron
2%;
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choices:
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Reynolds® is a trademark of Reynolds Consumer Products Inc. Bake-Off is a registered trademark of General Mills ©2014 Watkins is a registered trademark of The J.R. Watkins Company
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