Creamy Corn-Filled Sweet Peppers
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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Servings
22
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 tablespoon 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.