Crescent Wrapped Stuffed Peppers

Name: Crescent Wrapped Stuffed Peppers
Prep time: 30 min
Total time: 50 min
Yield: 8
Ingredients: 4 poblano chile peppers (5-inches long), halved lengthwise, seeded; 1 bag (11.8 oz) 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 (12 oz) refrigerated Pillsbury™ Grands!™ Original Crescent Rolls (8 Count)

2 Ratings

1 Reviews

Prep 30 min
Total 50 min
Ingredients 7
Servings 8

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

By Pillsbury Kitchens

Updated April 22, 2021

Make With

Pillsbury Crescents

Bake-Off® Contest 46, 2013

Renee Herrington
Plano, Texas

Ingredients

4 poblano chile peppers (5-inches long), halved lengthwise, seeded
1 bag (11.8 oz) 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 (12 oz) refrigerated Pillsbury™ Grands!™ Original Crescent Rolls (8 Count)

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.

Nutrition Facts

Serving Size: 1 Serving

Calories: 490

Calories from Fat: 290

Total Fat: 32g; 49%

Saturated Fat: 15g; 74%

Trans Fat: 1g

Cholesterol: 85mg; 28%

Sodium: 740mg; 31%

Potassium: 330mg; 9%

Total Carbohydrate: 29g; 10%

Dietary Fiber: 2g; 8%

Sugars: 7g

Protein: 20g

% Daily Value*:

Vitamin A: 20%; 20%

Vitamin C: 30%; 30%

Calcium: 20%; 20%

Iron: 10%; 10%

Exchanges:

1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;