• Skip to main content
  • Skip to primary sidebar

Cuts and Crumbles logo

menu icon
go to homepage
subscribe
search icon
Homepage link
  • About
  • Food for Thought
  • Produce Guides
  • Recipes
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home → Recipes → Appetizers

    Published: Dec 17, 2018 · Modified: May 19, 2020 by Caitlin · This post may contain affiliate links · Leave a Comment

    Easy Parmesan Pepper Puffs

    240 shares
    • Email
    • Facebook
    • Reddit
    • Yummly
    Jump to Recipe·Print Recipe

    Bite-sized soft and flaky crescent rolls, stuffed with a melty cheese filling and pops of crunchy red bell pepper then topped with fresh parsley! Easy Parmesan Pepper Puffs placed in shape of Christmas tree with title written on chalkboard

    Bite-sized appetizers are my kryptonite. Well that's not entirely true, cheese is my kryptonite. But bite-sized appetizers that have cheese in them?? I can't be stopped. 

    It's almost Christmas and 'tis the season for sharing so what better time to bake up some bite-sized cheesy goodness?! These puffs are a slight twist on one of my longtime favorite recipes from Kraft that I have altered to make a little more party-friendly!

    The fluffy warm crescent roll, melty cheese and pops of crunch from the red bell pepper will have your guests coming back all night for more! Plus they're super easy to whip together and the red from the pepper plus the green from the parsley makes them festive, so there's really no reason NOT to make these! 🙂


    EASY PARMESAN PEPPER PUFFSEasy Parmesan Pepper Puffs placed in shape of Christmas tree with red bow on top overhead shot

     To start this easy recipe, place 8 oz of cream cheese into a mixing bowl and set aside to soften. Preheat your oven to 350 degrees then unroll 1 can of crescent rolls onto a cutting board. Press the seams together so that you have one large square. Using a pizza cutter, cut into 16 squares.  Puff pastry laid out on cutting board sliced into 16 rectangles overhead shotSpray a mini muffin pan with cooking spray and place the crescent roll squares into the muffin tins. Repeat with the other can of crescent rolls.

    Add ¾ C shredded parmesan cheese to the cream cheese. Mix to combine. Dice 1 red pepper and add to the cheese mixture. Add in ½ tablespoon garlic powder. Mix together. Gently fold in ¼ C freshly chopped parsley.

    Spoon 1 tablespoon of mixture into each crescent roll then bake for 13 minutes, or until the rolls are slightly browned. Mini muffin pan with puff pastries stuffed with cream cheese mixture overhead shotRemove from the oven and top with a little extra freshly chopped parsley. You can also top with some extra garlic powder or grated parmesan cheese if you'd like!

    Allow to cool for 5 minutes then serve! These are best when fresh, as they will turn soggy when reheated, so be sure to pop them in the oven just before your guests arrive! They still taste pretty good at room temperature, too, so don't worry about having to keep them hot all night!

    Enjoy! 🙂Easy Parmesan Pepper Puffs baked close up overhead shotLooking for more easy appetizers? Check out this Jalapeño Bacon Cheese Ball, this AMAZING Marinated Cheese and these super fancy Blue Cheese and Steak Crostini!

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    Easy Parmesan Pepper Puffs

    Easy Parmesan Pepper Puffs

    • Author: Caitlin
    • Prep Time: 10 minutes
    • Cook Time: 13 minutes
    • Total Time: 23 minutes
    • Yield: 32 puffs 1x
    • Category: Appetizer
    • Method: Baked
    • Cuisine: American
    • Diet: Vegetarian
    Print Recipe
    Pin Recipe

    Description

    Bite-sized soft and flaky crescent rolls, stuffed with a melty cheese filling and pops of crunchy red bell pepper then topped with fresh parsley!


    Ingredients

    Scale
    • 1 package (8 oz) cream cheese
    • 2 cans of original crescent rolls
    • ¾ C shredded parmesan cheese
    • 1 red pepper, diced
    • ½ Tbsp garlic powder
    • ¼ C parsley, chopped (plus extra for topping)

    Instructions

    1. Place 8 oz of cream cheese into a mixing bowl and set aside to soften.
    2. Preheat your oven to 350 degrees then unroll 1 can of crescent rolls onto a cutting board. Press the seams together so that you have one large square. Using a pizza cutter, cut into 16 squares.
    3. Spray a mini muffin pan with cooking spray and place the crescent roll squares into the muffin tins. Repeat with the other can of crescent rolls.
    4. Add ¾ C shredded parmesan cheese to the cream cheese. Mix to combine.
    5. Dice 1 red pepper and add to the cheese mixture. Add in ½ tablespoon garlic powder. Mix together.
    6. Gently fold in ¼ C freshly chopped parsley.
    7. Spoon 1 tablespoon of mixture into each crescent roll then bake for 13 minutes, or until the rolls are slightly browned.
    8. Remove from the oven and top with a little extra freshly chopped parsley. You can also top with some extra garlic powder or grated parmesan cheese if you'd like!
    9. Allow to cool for 5 minutes then serve! Enjoy! 🙂

    Notes

    These are best when fresh, as they will turn soggy when reheated, so be sure to pop them in the oven just before your guests arrive! They still taste pretty good at room temperature, too, so don't worry about having to keep them hot all night!

    Keywords: easy Holiday appetizer, room temperature appetizer, New Years Eve snacks, kid-friendly cooking

    Did you make this recipe?

    Tag @cutsandcrumbles on Instagram and hashtag it #cutsandcrumbles

    Recipe Card powered byTasty Recipes

    **Recipe adapted from Kraft

    What do you think? Did this recipe make the cut for you or did it crumble? What would you do differently? Leave a comment below! 🙂

    WANT THE RECIPES TO COME TO YOU?

    Spend less time scrolling and more time cooking!

    Sign up for our email list!

    « Bruschetta with Mini Peppers
    Southwestern Stuffed Mini Peppers »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hey I’m Caitlin! I am the chalkboard artist, photographer, writer, and overall boss-lady behind Cuts and Crumbles! I love sharing easy recipes that are possible for any skillset and suitable for any occasion! From recipes with low-calorie ingredient swaps to more indulgent dishes and even off the grill smoked specialities, I've got you covered!

    More about me →

    Soups and Chilis

    • 30 Minute Feel Better Chicken Soup
    • Crockpot Chicken Mexi-Chili
    • The Best Broccoli Cheddar Soup
    • Italian Orzo Soup
    Featured in banner

    Popular Now

    • Smoked Mac and Cheese
    • Easy Double Smoked Turkey
    • Smoked Brisket for Beginners
    • 3 Ingredient Crock Pot Steak and Gravy

    Footer

    Back to Top

    About

    Accessibility Policy

    Disclaimer

    Privacy Policy

    Subscribe

    Sign up for emails and updates!

    Contact

    Email Us

    This site contains affiliate links, see disclaimer for more information.

    Copyright © 2016-2021 Cuts and Crumbles