Applewood Smoked Salmon and Corn Stuffed Sweet Peppers

Shared by: Tina Bartels, Senior Graphic Designer

INGREDIENTS DIRECTIONS

1 (11 oz) bag frozen sweet corn 1 pkg cream cheese, softened 1 c grated Parmesan cheese 1 portion Morey’s Applewood Chipotle Smoked Salmon, diced 12 mini sweet peppers, cut in half lengthwise, leave stem attached 1 can refrigerated crescent dough sheet (rolls will work too) 3 tbsp butter, melted 1. Preheat oven to 375°F. 2. Line baking sheet with parchment paper. 3. Microwave corn as directed on package, cut open and allow to cool. 4. In a large bowl, beat cream cheese until smooth. 5. Add corn, ½ cup parmesan cheese, mix well. 6. Fold in diced smoked salmon until blended. 7. Stuff each pepper with filling. 8. Unroll dough to form a rectangle. 9. Using a pizza cutter, cut dough into ½ inch strips. 10. Wrap 1 dough strip around each pepper from stem to tip. 11. Place filling side up on parchment lined baking sheet. 12. Bake 12-15 minutes or until golden brown. 13. Remove from oven, brush with melted butter and sprinkle with remaining Parmesan cheese. Serve warm.