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Creamy Corn-Filled Sweet Peppers

(6)
  6 reviews
  • 30 min prep time
  • 60 min total time
  • 7 ingredients
  • 22 servings
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Perk up your appetizer party with cheesy, corn-stuffed peppers wrapped in flaky crescents.

Bake-Off® Contest 47, 2014
Jody Walker
Madison, Mississippi

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™ refrigerated Crescent Dough Sheet or 1 can Pillsbury™ refrigerated crescent dinner rolls (8 rolls)
3
tablespoons butter, melted

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.

Expert Tips

Prepare these colorful appetizers through step 4; cover and refrigerate for up to 2 hours. Then pop them into the oven, adding a couple extra minutes to the bake time, if necessary.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
130
Calories from Fat
70
% Daily Value
Total Fat
8g
13%
Saturated Fat
4 1/2g
22%
Trans Fat
0g
0%
Cholesterol
20mg
6%
Sodium
250mg
10%
Total Carbohydrate
10g
3%
Dietary Fiber
1g
5%
Sugars
3g
3%
Protein
4g
4%
% Daily Value*:
Vitamin A
30%
30%
Vitamin C
40%
40%
Calcium
8%
8%
Iron
2%
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 Choice
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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