- 1
- 40 mins
Ingredients
- 2 cans Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
- 2 packages (3 oz each) cream cheese, cut into 24 pieces
- 1 jar (12 oz) Smucker's® Peach Preserves
- 2 tablespoons finely chopped shallots
- 1 medium lime, grated and juiced
- 1/2 teaspoon McCormick® Chili Powder
- 1/2 teaspoon McCormick® Ground Cumin
- 2 tablespoons chopped fresh cilantro
Preparation
Step 1
Heat oven to 350°F. Uroll 1 dough sheet; press into 12x8-inch rectangle. Cut dough sheet into 12 squares. Repeat with remaining dough sheet. Place 1 dough square in bottom and up side of each of 24 ungreased regular-size muffin cups, letting points of dough extend over edge of cup. Place 1 piece of cream cheese in bottom of each cup.
Meanwhile, in 1-quart saucepan, add peach preserves, shallots, 2 teaspoons lime juice, chili powder and cumin; mix well. Cook over medium-low heat 8 to 10 minutes, stirring occasionally, or until thoroughly heated. Remove from heat; stir in cilantro.
Remove cups from pans; place on serving platter. Immediately spoon about 1 teaspoon peach sauce over cream cheese in each cup. Sprinkle each cup with lime peel. Serve warm with remaining sauce.
Swaddled Peppers
Wheaties