Creamy Corn-Filled Sweet Peppers

Photo courtesy of Pillsbury.com

I have made these for 2 different occasions and they have disappeared as they are so scrumptious!

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™ Crescent Recipe Creations™ refrigerated seamless dough sheet or 1 can Pillsbury™ refrigerated crescent dinner rolls (8 rolls)

3 tablespoons butter, melted

Heat oven to 375°F. Line large cookie sheet with parchment paper or aluminum foil. Microwave corn as directed on bag. Cut open bag; cool 10 minutes.

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.

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.

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.

Bake 12 to 18 minutes or until golden brown.  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.

Recipe taken from Pillsbury website.