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Swaddled Peppers

(47)
  16 reviews
  • 35 min prep time
  • 50 min total time
  • 8 ingredients
  • 16 servings
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Cream cheese-stuffed peppers are wrapped in flaky crescent rolls and rolled in Parmesan cheese in this spicy appetizer.

Bake-Off® Contest 41, 2004
Barb Walters
Pottstown, Pennsylvania

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)

Steps

  • 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 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 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 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 Bake at 375°F. for 10 to 15 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.
  • 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 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 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 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 Bake at 375°F. for 10 to 15 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.

Expert Tips

*Handle jalapeño chiles carefully, as their oil can cause burning. If possible, use food-safe plastic gloves when working with the chiles.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Appetizer
Calories
130
Calories from Fat
80
% Daily Value
Total Fat
9g
14%
Saturated Fat
5g
25%
Cholesterol
20mg
7%
Sodium
320mg
13%
Total Carbohydrate
8g
3%
Dietary Fiber
0g
0%
Sugars
3g
Protein
4g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
2%
2%
Calcium
8%
8%
Iron
2%
2%
Exchanges:
1/2 Starch; 1/2 Lean Meat; 1 1/2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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