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Bake-Off® Contest 46, 2013
Plano, Texas

Crescent Wrapped Stuffed Peppers

Bite into flaky crescents wrapped around perky poblanos stuffed with ooey-gooey, melty cheese, corn and beef.

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  • prep time 30 min
  • total time 50 min
  • ingredients 7
  • servings 8
 

Ingredients

4
poblano chile peppers (5-inches long), halved lengthwise, seeded
1
bag (11.8 oz) Green Giant® Seasoned Steamers™ frozen honey roasted sweet corn
1
lb lean (at least 80%) ground beef
1
package (8 oz) cream cheese, cubed, softened
2
cups shredded Mexican queso quesadilla cheese or shredded mozzarella cheese (8 oz)
1 1/2
teaspoons paprika
1
can Pillsbury® Grands!® Big & Flaky refrigerated crescent dinner rolls

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Set oven control to broil. Line large cookie sheet with foil. Place peppers, skin side up, on cookie sheet. Broil 3 to 4 inches from heat 7 to 9 minutes or until skin blackens and blisters. Place in plastic bag; let stand 10 minutes. Peel skin from peppers. Reduce oven temperature to 375°F.
  • 2 Meanwhile, microwave frozen corn as directed on bag; set aside. In 12-inch skillet, cook ground beef, 1/4 teaspoon salt and 1/2 teaspoon pepper over medium-high heat 7 to 10 minutes, stirring frequently, or until no longer pink; drain. Reduce heat to medium-low; add cream cheese, shredded cheese, paprika and corn. Stir until well blended; set aside.
  • 3 Line large cookie sheet with parchment paper. Separate dough into 8 triangles; press each into 4 1/2 by 7 1/2-inch triangle. Place one pepper half, skin side down, crosswise on each dough triangle. Spoon heaping 1/2 cup filling in center of each pepper. Bring 3 corners of dough together over filling and peppers to overlap slightly in center; press ends into dough to secure. Dough will not completely cover filling. Place wrapped peppers on cookie sheet.
  • 4 Bake 15 to 20 minutes or until golden brown.
  • 1 Set oven control to broil. Line large cookie sheet with foil. Place peppers, skin side up, on cookie sheet. Broil 3 to 4 inches from heat 7 to 9 minutes or until skin blackens and blisters. Place in plastic bag; let stand 10 minutes. Peel skin from peppers. Reduce oven temperature to 375°F.
  • 2 Meanwhile, microwave frozen corn as directed on bag; set aside. In 12-inch skillet, cook ground beef, 1/4 teaspoon salt and 1/2 teaspoon pepper over medium-high heat 7 to 10 minutes, stirring frequently, or until no longer pink; drain. Reduce heat to medium-low; add cream cheese, shredded cheese, paprika and corn. Stir until well blended; set aside.
  • 3 Line large cookie sheet with parchment paper. Separate dough into 8 triangles; press each into 4 1/2 by 7 1/2-inch triangle. Place one pepper half, skin side down, crosswise on each dough triangle. Spoon heaping 1/2 cup filling in center of each pepper. Bring 3 corners of dough together over filling and peppers to overlap slightly in center; press ends into dough to secure. Dough will not completely cover filling. Place wrapped peppers on cookie sheet.
  • 4 Bake 15 to 20 minutes or until golden brown.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
480
(
Calories from Fat
280),
% Daily Value
Total Fat
31g
31%
(Saturated Fat
15g,
15%
Trans Fat
1g
1%
),
Cholesterol
85mg
85%;
Sodium
820mg
820%;
Total Carbohydrate
30g
30%
(Dietary Fiber
2g
2%
  Sugars
3g
3%
),
Protein
20g
20%
;
% Daily Value*:
Vitamin A
20%;
Vitamin C
50%;
Calcium
20%;
Iron
15%;
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 1 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.