Creamy Corn-Filled Sweet Peppers

Name: Creamy Corn-Filled Sweet Peppers
Prep time: 30 min
Total time: 1 h
Yield: 22
Ingredients: 1 bag (9 oz) 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 (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet or 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count); 3 tablespoons butter, melted

(8)

0 Questions

Write a Review
Ask a Question

Save Recipe
Jump to Recipe

By Pillsbury Kitchens

Updated Feb 24, 2022

Creamy Corn-Filled Sweet Peppers

(8)

0 Questions

Write a Review
Ask a Question

Prep Time 30 min
Total 60 min
Ingredients 7
Servings 22

Save
Pin
Print
Share
Keep Screen On

Ingredients

1 bag (9 oz) 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 (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet or 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
3 tablespoons butter, melted

Make With

Pillsbury Crescents

Instructions

Step
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.
Step
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.
Step
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.
Step
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.
Step
5

Bake 12 to 18 minutes or until golden brown.
Step
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

130 Calories

8g Total Fat

4g Protein

10g Total Carbohydrate

3g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 130

Calories from Fat: 70

Total Fat: 8g; 13%

Saturated Fat: 4 1/2g; 22%

Trans Fat: 0g

Cholesterol: 20mg; 6%

Sodium: 250mg; 10%

Potassium: 125mg; 4%

Total Carbohydrate: 10g; 3%

Dietary Fiber: 1g; 5%

Sugars: 3g

Protein: 4g

% Daily Value*:

Vitamin A: 30%; 30%

Vitamin C: 40%; 40%

Calcium: 8%; 8%

Iron: 2%; 2%

Exchanges:

1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;