Swaddled Peppers

Kathi Doyle


These are so good. They will definitely be at our Super Bowl Party this year! I posted that this recipe would serve 8 but...believe me you will want more than just 2!!!

pinch tips: How to Slice & Mince Vegetables Like a Pro






35 Min


15 Min


4 oz
cream cheese, room temperature
1 tsp
grated lime peel
1 Tbsp
chopped fresh cilantro
1 Tbsp
lime juice
1 can(s)
pillsbury refrigerated crescent dinner rolls
fresh whole jalapeno peppers
1/4 c
melted butter
4 oz
fresh parmesan cheese grated (1 cup)

Directions Step-By-Step

Heat oven to 375°F. Spray cookie sheet with cooking spray. In small bowl, mix cream cheese, lime peel, cilantro and lime juice until well blended; set aside. Carefully remove stems from chiles; cut each in half lengthwise. Remove and discard seeds.
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.
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.
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.
Bake at 375°F. for 10 to 15 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.

About this Recipe

Course/Dish: Vegetable Appetizers
Other Tag: Quick & Easy