We support you, just not your browser.
Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.
  • Save
    3K
  • Print
    13K
  • Pinterest
    601
  • Email
    2K
  • Facebook
    0

Creamy Corn-Filled Sweet Peppers

(8)
  8 reviews
  • 30 min prep time
  • 60 min total time
  • 7 ingredients
  • 22 servings
  • Pinterest
    601
  • Facebook
    0
  • Save
    3K
  • Email
    2K
  • Print
    13K

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) 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

No nutrition information available for this recipe
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
Comments + Recipe Twists

© 2016 ®/TM General Mills All Rights Reserved