Cream Cheese Pepper Rolls Food

CREAM CHEESE STUFFED SWEET PEPPERS

Steps:

• Preheat oven to 350 and cover a baking sheet in parchment paper.
• In a small bowl, mix together softened cream cheese, garlic powder, chili powder, onion powder, salt, pepper and paprika.
• Spoon mixture into each prepared mini pepper half. Should fit around 2 tsp depending on the size of the pepper. Continue until all peppers are filled.
• Lay peppers out, cream cheese side up onto prepared baking sheet and top with the shredded cheese.
• Bake for 20 minutes or until the peppers are softened and cream cheese is slightly browned.
• Optional--garnish with chives
• Serve these cream cheese stuffed sweet peppers warm.

SALAMI, CREAM CHEESE, AND PEPPERONCINI ROLL-UPS

Steps:

• Spread about 1 1/2 teaspoon softened cream cheese over a slice of salami; top with 1 to 3 slices of pepperoncini pepper. Roll the salami around the cheese and pepper; secure with toothpick. Repeat with remaining ingredients; serve immediately.

PEPPER JELLY APPETIZER

Steps:

• Spread jelly over the block of cream cheese. Serve with your favorite crackers.

BELL PEPPER-CREAM CHEESE SNACKERS

Steps:

• Spoon cream cheese spread into peppers, adding about 1 Tbsp. cream cheese to each pepper.
• Top with seasoning.

BRAIDED PEPPERY CHEESE ROLLS

Steps:

• In a large bowl, combine 2 cups flour, sugar, yeast, salt and pepper. In a saucepan, heat milk and butter to 120°-130°. Add to dry ingredients; beat on medium speed for 2 minutes. Add 1 egg and 1/2 cup flour; beat 2 minutes longer. Stir in cheese and enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 30 minutes. , Punch dough down. Turn onto a floured surface; cover and let rest for 15 minutes. Divide into 36 pieces. Shape each into a 6-in. rope. Braid three ropes together. Pinch ends to seal. Repeat with remaining dough. , Place on greased baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes. , Beat remaining egg; brush over braids. Bake at 375° for 15-17 minutes or until golden brown. Remove from pan to a wire rack to cool.

CREAM CHEESE CRESCENT ROLLS RECIPE - (3.8/5)

Steps:

• Unroll and spread 1 can crescent rolls on bottom of un-greased pan. Combine softened cream cheese, sugar, and vanilla. Spread mixture over crescent rolls. Unroll and spread remaining crescent rolls over mixture. Spread melted butter over the top and sprinkle with cinnamon and sugar. Bake at 350°F for 20 to 30 minutes.

CREAM CHEESE PEPPER WRAP

Steps:

• Drain peppers.
• Mix peppers and cream cheese until smooth.
• Spread on tortillas and then roll up and cut into five 1-inch pieces.
• Serve chilled.

CREAM CHEESE AND RED PEPPER PINWHEELS

Steps:

• Open the rolls and separate into four rectangles. Pinch the seams closed.
• Mix the cream cheese, and rest of ingredients (except the parmesan cheese). Spread over the roll dough to 1/4 inch from the ends.
• Roll up starting at the short end.
• Slice 6-8 rounds.
• Sprinkle with parmesan cheese.
• Bake at 375 for 15 minutes or until light golden brown on top.

JALAPENO SPRING ROLLS

Steps:

• Combine the cream cheese, shredded Cheddar, and diced jalapenos with a mixer. Chill the cheese mixture in the refrigerator for 30 minutes.
• Make a paste by stirring the flour and water together. This will be used to glue the spring roll wrapper closed.
• Divide the cheese mixture into 8 even pieces. With your hands, roll each piece into a log shape then wrap each in a spring roll wrapper. To roll in the wrapper, lay a wrapper on the counter with 1 corner pointing toward you. Place the cheese log near that corner. Wrap that corner around the cheese and roll the whole thing up until the cheese log is level with the 2-sided corner. At this point fold both side corners to the center. Continue to roll it up until almost to the final corner. Use your finger to paint some of the flour paste on that corner. Finish rolling to seal the corner to the roll. Let spring rolls rest for about 10 minutes while the oil is heating.
• Fill a large heavy Dutch oven no more than halfway full with peanut oil. Heat the oil to 375 degrees F.
• When the oil reaches temperature, gently slip a few of the spring rolls in the oil. Fry for about 2 minutes or until the wrapper is golden brown. When the spring rolls are done, lift them out of the oil with a slotted spoon or spatula and let them drain on a cooling rack over a sheet pan. Repeat with remaining spring rolls. Allow to cool for 10 minutes before eating.

JALAPEñO POPPER EGG ROLLS RECIPE BY TASTY

Steps:

• Add the cream cheese, cheddar cheese, and Monterey Jack cheese, garlic powder, oregano, salt, and pepper to a bowl. Stir to combine. Add 1 tablespoon of water a time until the mixture is smooth enough to be a spreadable paste.
• Fill each jalapeño half with 1 tablespoon of the cheese mixture.
• Place a filled jalapeño on a wonton wrapper, fold over the side edges, then using the tip of your finger, wet the remaining edges of the wonton with water and continue to roll. Repeat with remaining jalapeños.
• In a large pot, heat oil to 350˚F (180˚F).
• Fry the egg rolls in small batches until golden brown and crispy.
• Transfer the egg rolls to a paper towel-lined plate.
• Enjoy!