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Swaddled Peppers

Swaddled Peppers

Cream cheese-stuffed peppers are wrapped in flaky crescent rolls and rolled in Parmesan cheese in this spicy appetizer.

Ingredients


Instructions

  1. Heat oven to 375 degrees F. Spray cookie sheet with cooking spray. In small bowl, mix cream cheese, lime peel, cilantro and lime juice until well blended; set aside.
  2. Carefully remove stems from chiles; cut each in half lengthwise.* Remove and discard seeds.
  3. Unroll dough on cutting board; separate into 8 triangles. From center of longest side to opposite point, cut each triangle in half, making 16 triangles.
  4. For each appetizer, spoon 1 teaspoon cream cheese mixture into chile half; place chile, cream cheese side down, on dough triangle with point of chile near top point of triangle. Wrap sides of triangle up over chile; pinch to seal. Bring point of triangle down over end of chile to cover; pinch to seal.
  5. In separate shallow dishes, place melted butter and Parmesan cheese. Dip each dough-wrapped chile into butter; roll in cheese to coat. Place on sprayed cookie sheet.
  6. Bake at 375 degrees F for 10 to 15 minutes or until golden brown. Immediately remove from cookie sheet.
  7. Serve warm.

Prep Time: 35 Mins | Total Time: 50 Mins | Yield: 16 appetizers

* Handle jalapeño chiles carefully, as their oil can cause burning. If possible, use food-safe plastic gloves when working with the chiles.

High Altitude (3500-6500 ft)

Nutrition Information: 1 Serving (1 Appetizer) Calories 130 (Calories from Fat 80), Total Fat 9g (Saturated Fat 5g, Cholesterol 20mg; Sodium 320mg; Total Carbohydrate 8g (Dietary Fiber 0g, Sugars 3g), Protein 4g

Exchanges: 1/2 Starch; 1/2 Lean Meat; 1 1/2 Fat

Carbohydrate Choices: 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Bake-Off Contest Winner Barb Walters, Pottstown, Pennsylvania, Bake-Off® Contest 41, 2004

Recipe and photo credit: Pillsbury

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