Name: Easy Parmesan Pepper Puffs
Prep time: 10 min
Cook time: 13 min
Total time: 23 min
Yield: 32 puffs
Ingredients: 1 package (8 oz) cream cheese; 2 cans of original crescent rolls; 3/4 C shredded parmesan cheese; 1 red pepper, diced; 1/2 Tbsp garlic powder; 1/4 C parsley, chopped (plus extra for topping)

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!

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. Seriously. I will just keep eating them until they’re gone. Which kind of defeats the purpose of being bite-sized, I suppose. Except I guess it’s just making it easier for me to devour them faster? Or safer so I don’t choke? Maybe it’s just to give the illusion that I have intentions of sharing them or saving some for later. Is anyone remotely surprised why I have weight issues after reading this paragraph?

ANYWAY….it’s almost Christmas and ’tis the season for sharing so what better time to bake up some bite-sized cheesy goodness?! These Easy Parmesan Pepper 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, the melty cheese and the pops of crunch from the red bell pepper will have your guests coming back all night for more! (If they’re lucky and I left them any…) 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 PUFFS

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. 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.

Add 3/4 C shredded parmesan cheese to the cream cheese. Mix to combine. Dice 1 red pepper and add to the cheese mixture. Add in 1/2 Tbsp garlic powder. Mix together. Gently fold in 1/4 C freshly chopped parsley.

Spoon 1 Tbsp of mixture into each crescent roll then bake for 13 minutes, or until the rolls are slightly browned. 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!

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! 🙂Looking for more easy appetizers? Check out this Jalapeño Bacon Cheese Ball, this AMAZING Marinated Cheese and these super fancy Blue Cheese and Steak Crostini!

Easy Parmesan Pepper Puffs

Author: Cuts and Crumbles
Prep Time: 10 minutes
Cook Time: 13 minutes
Total Time: 23 minutes
Yield: 32 puffs
Category: Appetizer

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

1 package (8 oz) cream cheese

2 cans of original crescent rolls

3/4 C shredded parmesan cheese

1 red pepper, diced

1/2 Tbsp garlic powder

1/4 C parsley, chopped (plus extra for topping)

Instructions

Place 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.
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.
Add shredded parmesan cheese to the cream cheese. Mix to combine.
Dice red pepper and add to the cheese mixture. Add in garlic powder. Mix together.
Gently fold in freshly chopped parsley.
Spoon 1 Tbsp of mixture into each crescent roll then bake for 13 minutes, or until the rolls are slightly browned.
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!
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!