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.
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.