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Crescent Wrapped Stuffed Peppers

(1)

1 reviews

30 min prep time
50 min total time
7 ingredients
8 servings

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

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 Pillsbury™ Grands!™ Big & Flaky refrigerated crescent dinner rolls

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.

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 Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 365.5
Calories from Fat: 280

% Daily Value

Total Fat: 26.0g; 40%
Saturated Fat 11.7g 58% Trans Fat 1g
Cholesterol: 81.9mg; 27%
Sodium: 359.6mg; 15%
Total Carbohydrate: 16.9g; 6%
Dietary Fiber 1.6g 6% Sugars 4.6g
Protein: 17.3g

% Daily Value*:

Vitamin A: 20%; 20%
Vitamin C: 28.70%; 29%
Calcium: 11.70%; 12%
Iron: 11.80%; 12%

Exchanges:

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

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.

Comments + Recipe Twists

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