Perk up your appetizer party with cheesy, corn-stuffed peppers wrapped in flaky crescents.
Bake-Off® Contest 47, 2014
Jody Walker
Madison, Mississippi
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1
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bag (11 oz) frozen honey roasted sweet corn
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1
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package (8 oz) cream cheese, softened
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1
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cup grated Parmesan cheese
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1
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teaspoon Watkins™ Italian Seasoning
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11
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mini sweet peppers (3 to 4 inches long), cut in half lengthwise leaving stem attached, seeded
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1
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can Pillsbury™ refrigerated Crescent Dough Sheet or 1 can Pillsbury™ refrigerated crescent dinner rolls (8 rolls)
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3
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tablespoons butter, melted
Steps
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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.
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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.
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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.
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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.
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5
Bake 12 to 18 minutes or until golden brown.
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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.
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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.
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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.
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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.
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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.
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5
Bake 12 to 18 minutes or until golden brown.
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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 PER SERVING
Serving Size: 1 Serving
- Calories
- 130
- Calories from Fat
- 70
% Daily Value
- Total Fat
- 8g
- 13%
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- Saturated Fat
- 4 1/2g
- 22%
- Trans Fat
- 0g
- Cholesterol
- 20mg
- 6%
- Sodium
- 250mg
- 10%
- Potassium
- 125mg
- 4%
- Total Carbohydrate
- 10g
- 3%
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- Dietary Fiber
- 1g
- 5%
- Sugars
- 3g
- Protein
- 4g
- 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.
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