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Creamy Corn-Filled Sweet Peppers

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Ingredients

Scale
  • 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 refrigerated Crescent Dough Sheet or 1 can refrigerated crescent dinner rolls (8 rolls)
  • 3 tablespoons butter, melted

Instructions

  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 11×9-inch rectangle. With pizza cutter or knife, cut dough into 22 (9×1/2-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.

Find it online: https://legenrecipes.com/recipe/creamy-corn-filled-sweet-peppers/