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Creamy Corn-Filled Sweet Peppers

creamy corn-filled sweet peppers Appetizer
Creamy Corn-Filled Sweet Peppers
  • Prep 30 min
  • Total 60 min
  • Servings 22
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Perk up your appetizer party with cheesy, corn-stuffed peppers wrapped in flaky crescents. ...MORE + LESS -

Ingredients

1 1/3 cups sweet corn
1 pkg (250 g) cream cheese, softened
1 cup grated Parmesan cheese
1 teaspoon Italian Seasoning
11 mini sweet peppers (3 to 4 inches long), cut in half lengthwise leaving stem attached, seeded
1 can (8 count) Pillsbury™ refrigerated crescents
3 tablespoons butter, melted

Steps

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  • 1
    Heat oven to 375°F. Line large baking sheet with parchment paper. Microwave corn as directed on bag. Cool 10 minutes.
  • 2
    In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Add corn, 1/2 cup of the Parmesan cheese and 1/2 teaspoon of the Italian seasoning; mix well. Place cream cheese mixture in large resealable food-storage plastic bag. Cut off 1/2 inch from corner of bag. Squeeze bag to pipe filling into each pepper half.
  • 3
    Unroll dough. Firmly press perforations to seal. Press to form 11x9-inch rectangle. With pizza cutter or knife, cut dough into 22 (9x1/2-inch) strips.
  • 4
    Wrap 1 dough strip around each pepper, from stem to tip. Place filling-side up on baking sheet, tucking in ends of dough under pepper.
  • 5
    Bake 12 to 18 minutes or until golden brown.
  • 6
    Meanwhile, in small bowl, mix melted butter and remaining 1/2 teaspoon Italian seasoning. Remove peppers from oven; brush with butter mixture. Sprinkle remaining 1/2 cup Parmesan cheese evenly over peppers. Serve warm.
 

Nutrition Information

Nutrition Facts

Serving Size: 22 appetizers
Calories
100
% Daily Value
Total Fat
6.8g
Saturated Fat
3.9
Trans Fat
0
Cholesterol
19
Sodium
113
Dietary Fiber
1.5
Sugars
3.8
Protein
3.5
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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