Crescent-Wrapped Stuffed Peppers
Savory and delicious, these stuffed peppers are given a touch of decadence wrapped in croissant dough.
- 4 poblano chile peppers, halved lengthwise and seeded
- One 11.8-ounce bag frozen corn
- 1 Pound lean ground beef
- 8 Ounces cream cheese, cubed and softened
- 2 Cups shredded Mexican cheese
- 1 1/2 Teaspoon paprika
- 1 can crescent dinner rolls, such as Pillsbury Grands Big & Flaky
Preheat the oven to broil.
Line a large cookie sheet with foil. Place the 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 and let stand 10 minutes. Peel skin from peppers. Reduce the oven temperature to 375 degrees.
Meanwhile, microwave the frozen corn as directed on bag and set aside. In 12-inch skillet, cook ground beef, ¼ teaspoon salt, and ½ teaspoon pepper over medium-high heat 7 to 10 minutes, stirring frequently, or until no longer pink; drain. Reduce heat to medium-low and add the cream cheese, shredded cheese, paprika, and corn. Stir until well blended and set aside.
Line large cookie sheet with parchment paper. Separate dough into 8 triangles; press each into 4 ½-by-7 ½-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.
Bake for 15 to 20 minutes or until golden brown.