Swaddled Peppers

1
Kathi Doyle

By
@ilml

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!!!

Rating:

★★★★★ 1 vote

Comments:
Serves:
8
Prep:
35 Min
Cook:
15 Min

Ingredients

  • 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
  • 8
    fresh whole jalapeno peppers
  • 1/4 c
    melted butter
  • 4 oz
    fresh parmesan cheese grated (1 cup)

How to Make Swaddled Peppers

Step-by-Step

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Bake at 375°F. for 10 to 15 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.

Printable Recipe Card

About Swaddled Peppers

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




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