Creamy Corn-Filled Sweet Peppers

Creamy Corn-Filled Sweet Peppers
Staff Writer
Creamy Corn-Filled Sweet Peppers
Pillsbury

Creamy Corn-Filled Sweet Peppers

Perk up your appetizer party with cheesy, corn-stuffed peppers wrapped in flaky crescents. This recipe comes from one of the 100 finalists in the 47th Pillsbury Bake-Off Contest. Try more recipes like these by visiting www.BakeOff.com.

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22
Servings
46
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 11-ounce bag frozen corn, such as Green Giant™ Steamers™ frozen honey roasted sweet corn
  • 1 8-ounce package cream cheese, softened
  • 1 Cup grated Parmigiano-Reggiano
  • 1 Teaspoon Italian seasoning, such as Watkins™
  • 11 mini sweet peppers (3 to 4 inches long), seeded and cut in half lengthwise, leaving the stem attached
  • 1 can refrigerated seamless dough sheet or 1 can refrigerated crescent dinner rolls (8 rolls), such as Pillsbury™ Crescent Recipe
  • 3 Tablespoons butter, melted

Directions

Preheat the oven to 375 degrees F. Line a large cookie sheet with parchment paper. Microwave the corn as directed on the bag. Cut open the bag; cool 10 minutes.

In a large bowl, beat the cream cheese with an electric mixer on medium speed until smooth. Add the corn, ½ cup of the cheese and ½ teaspoon of the Italian seasoning; mix well. Place the cream cheese mixture in a large re-sealable food-storage plastic bag. Cut off ½ inch  from the corner of the bag. Squeeze the bag to pipe the filling into each pepper half.

Unroll the dough. (If using crescent roll dough, firmly press perforations to seal.) Press to form an 11-by-9-inch rectangle. With a pizza cutter or knife, cut the dough into 22 9-by-½-inch strips.

Wrap 1 dough strip around each pepper, from the stem to tip. Place the peppers filling-side up on the cookie sheet, tucking in the ends of the dough under each pepper.

Bake until golden brown, 12 to 18 minutes.

Meanwhile, in a small bowl, mix the melted butter and remaining ½ teaspoon Italian seasoning. Remove the peppers from the oven; brush with the butter mixture. Sprinkle the remaining ½ cup of cheese evenly over the peppers. Serve warm.

Nutritional Facts

Total Fat
1g
1%
Sugar
1g
1%
Cholesterol
1mg
0%
Carbohydrate, by difference
8g
6%
Protein
1g
2%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
17mg
2%
Choline, total
1mg
0%
Folate, total
10µg
3%
Magnesium, Mg
4mg
1%
Niacin
1mg
7%
Phosphorus, P
15mg
2%
Selenium, Se
2µg
4%
Sodium, Na
75mg
5%
Water
1g
0%

Corn Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Corn Cooking Tip

Vegetable should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.