A crisp sweet mini pepper, stuffed with a creamy filling all wrapped in a buttery strip of dough and baked to perfection.
Hi, it's Jenn, from Eat Cake For Dinner. I was at the grocery store the other night, after a long day of work, and I was not in the mood to cook dinner. So, I picked up some chicken tenders, potato wedges and fried jalapeño poppers from the deli. I had no idea if I was going to like the jalapeño poppers, but when I got home and took a bite . . . oh man . . . it was so good and it wasn't too spicy. That got me thinking about how I could create an easy homemade version.
I decided instead of dipping stuffed peppers in batter and then deep frying them, I could wrap them in Rhodes Dinner Rolls, brush with melted butter and bake them. Think about it, a crisp sweet mini pepper, stuffed with a creamy filling all wrapped in a buttery strip of dough and baked to perfection.
They turned out SO DANG GOOD. I could probably eat the entire batch by myself. The flavor is incredible. I have been thinking about these since I first made them and I have been dying to make them again. You have really really got to try this recipe, I know you will be glad you did.
Let me show you how easy they are to make . . .
First, get all of your ingredients ready. You will need thawed Rhodes Dinner Rolls, cream cheese, shredded cheese, green onions, butter, a little Worcestershire sauce (not pictured) and mini sweet peppers.
Wash and dry all of the mini peppers and then cut in half lengthwise and remove the ribs and seeds. I left the stem on mine, but you can cut it off if you prefer.
Combine cream cheese, shredded cheese, green onions and Worcestershire sauce and fill each pepper with creamy mixture.
Combine all of the thawed dinner rolls and roll out into a rectangle and cut into thin strips.
Wrap a strip of dough around each pepper, starting under the pepper and working your way around. Pinch the ends to another piece of dough. Brush tops with half of the melted butter.
Bake in preheated oven until golden brown, remove from oven and brush with remaining melted butter. Serve.
Cream Cheese Stuffed Mini PeppersServings: 12 | Skills: Beginning | Prep Time: 30 min (not including thaw time) | Bake Time: 15 min
Cream Cheese Stuffed Mini Peppers
12 mini sweet peppers
1 (8 oz.) pkg. cream cheese, room temperature
2 Tbl. chopped green onions
1/3 c. shredded Cheddar cheese
1/4 tsp. Worcestershire sauce, opt.
8 Rhodes Dinner Rolls, thawed but still cold
2 Tbl. unsalted butter, melted
Preheat oven to 350 degrees. Wash and dry the mini peppers. Cut in half lengthwise and remove the ribs and seeds (a small paring knife works great for this). I leave the stems on mine, but you can cut those off, if you prefer. In a medium bowl, combine the cream cheese, chopped green onions, shredded cheese and Worcestershire sauce and stir until well combined. Fill each pepper with cream cheese mixture.
Combine all of the thawed dinner rolls and roll out onto a lightly floured surface into roughly a 10''x6'' rectangle. It doesn't have to be exact, just make sure you have enough space to cut out 24 strips of dough. Using a pizza cutter, cut 24 thin strips of dough. You might have extra dough and that's okay. Take a strip of dough and wrap it around the pepper, starting under the pepper and ending under the pepper. Pinch off any excess dough. Repeat with remaining peppers and place on a greased baking sheet. Brush tops of peppers with half of the melted butter.
Bake in preheated oven for 15 minutes. Broil at the end to brown the dough, but watch very carefully, so you don't burn the peppers. Remove from oven and brush with remaining melted butter. Serve.