Crescent-Wrapped Stuffed Peppers
Crescent-Wrapped Stuffed Peppers
Savory and delicious, these stuffed peppers are given a touch of decadence wrapped in croissant dough.
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Servings
8
servings
Ingredients
- 4 poblano chile peppers, halved lengthwise and seeded
- one 11.8-ounce bag frozen corn
- 1 pound lean ground beef
- 8 ounce cream cheese, cubed and softened
- 2 cup shredded mexican cheese
- 1 1/2 teaspoon paprika
- 1 can crescent dinner rolls, such as pillsbury grands big & flaky
Directions
- 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.