Swaddled Peppers

(46)
  15 reviews
  • 35 min prep time
  • 50 min total time
  • 8 ingredients
  • 16 servings

Ingredients

4
oz. cream cheese (from 8-oz. pkg.), softened
1
teaspoon grated lime peel
1
tablespoon chopped fresh cilantro
1
tablespoon lime juice
8
fresh whole jalapeño chiles
1
(8-oz.) can Pillsbury™ Refrigerated Crescent Dinner Rolls
1/4
cup butter or margarine, melted
4
oz. fresh Parmesan cheese, grated (1 cup)

Directions

  1. 1 Heat oven to 375°F. Spray cookie sheet with cooking spray. In small bowl, mix cream cheese, lime peel, cilantro and lime juice until well blended; set aside. Carefully remove stems from chiles; cut each in half lengthwise.* Remove and discard seeds.
  2. 2 Unroll dough on cutting board; separate into 8 triangles. From center of longest side to opposite point, cut each triangle in half, making 16 triangles.
  3. 3 For each appetizer, spoon 1 teaspoon cream cheese mixture into chile half; place chile, cream cheese side down, on dough triangle with point of chile near top point of triangle. Wrap sides of triangle up over chile; pinch to seal. Bring point of triangle down over end of chile to cover; pinch to seal.
  4. 4 In separate shallow dishes, place melted butter and Parmesan cheese. Dip each dough-wrapped chile into butter; roll in cheese to coat. Place on sprayed cookie sheet.
  5. 5 Bake at 375°F. for 10 to 15 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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