Best Swaddled Peppers Recipes

Swaddled Jalapeno Peppers image

Provided by Lorac

Categories Cheese

Time 45m

Yield 16 appetizers

Number Of Ingredients 8

4 ounces cream cheese, softened
1 teaspoon lime zest
1 tablespoon chopped fresh cilantro
1 tablespoon lime juice
8 whole fresh jalapeno chilies, halved and seeded
1 (8 ounce) can refrigerated crescent dinner rolls
1/4 cup butter or 1/4 cup margarine, melted
4 ounces fresh parmesan cheese, grated (1 cup)

Steps:

Preheat oven to 375°F and prepare a cookie sheet with cooking spray.
Combine cream cheese, lime peel, cilantro and lime juice.
Unroll dough on cutting board and separate into 8 triangles.
From center of longest side to opposite point, cut each triangle in half, making 16 triangles.
Spoon 1 teaspoon of cream cheese into each jalepeno half and place cheese side down on cresent triangles with the point end of the pepper near the top point of the triangle.
Fold triangle sides over the jalepeno and pinch to seal.
Fold triangle top over end of the pepper and pinch to seal.
Place melted butter and Parmesan in separate shallow dishes.
Dip dough wrapped peppers in butter then roll in Parmesan.
Place on cookie sheet and bake 10-15 minutes or until golden brown.

Swaddled Peppers image

Provided by Kathi Doyle

Time 50m

Number Of Ingredients 8

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)

Steps:

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.

Swaddled Peppers image

Provided by @MakeItYours

Number Of Ingredients 8

4 oz. cream cheese (from 8-oz. pkg.), softened
1 teaspoon grated lime peel
1 tablespoon chopped fresh cilantro
1 tablespoon lime juice
8 fresh whole jalapeño chiles
1 (8-oz.) can Pillsbury® Refrigerated Crescent Dinner Rolls
1/4 cup butter or margarine, melted
4 oz. fresh Parmesan cheese, grated (1 cup)

Steps:

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.