Creamy Corn Filled Sweet Peppers

By á-2710

Perk up your appetizer party with cheesy, corn-stuffed peppers wrapped in flaky crescents.

Ingredients

• 1 bag (11 oz) Green Giant™ Steamers™ frozen honey roasted sweet corn
• 1 package (8 oz) cream cheese, softened
• 1 cup grated Parmesan cheese
• 1 teaspoon Watkins Italian Seasoning
• 11 mini sweet peppers (3 to 4 inches long), cut in half lengthwise leaving stem attached, seeded
• 1 can Pillsbury refrigerated Crescent Dough Sheet or 1 can Pillsbury refrigerated crescent dinner rolls (8 rolls)
• 3 tablespoons butter, melted

Details

Servings 22
Preparation time 30mins
Cooking time 30mins
Adapted from pillsbury.com

Preparation

Step 1

1) Heat oven to 375°F. Line large cookie sheet with Reynolds® Parchment Paper. Microwave corn as directed on bag. Cut open 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. (If using crescent roll 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 cookie 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.