Cream Cheese Pepper Rolls Recipes

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.

SKINNY PEPPER ROLL-UPS

Steps:

• For filling: In a medium bowl, beat cream cheese with an electric mixer on medium to high speed for 30 seconds. Add goat cheese, milk, garlic, and black pepper; beat until smooth. Stir in red peppers and basil.
• To assemble roll-ups, divide filling among tortillas and spread to within 1/2 inch of edges. Arrange spinach leaves over filling to cover. Carefully roll up tortillas tightly. Cover and chill roll-ups for 2 to 24 hours.
• To tote, place roll-ups in an insulated container with ice packs. To serve, use a sharp knife to cut each roll-up crosswise into six pieces (48 pieces total).

OLIVE PEPPER PINWHEELS

Steps:

• In a bowl, beat cream cheese and milk until smooth; stir in the peppers, olives and dressing mix. Spread over tortillas. Roll up jelly-roll style; wrap tightly in plastic wrap. , Refrigerate for 2 hours or until firm. Just before serving, cut into 1-in. pieces.

BELL PEPPER-CREAM CHEESE SNACKERS

Steps:

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

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.

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!

CHEESESTEAK-STUFFED PEPPERS

Steps:

• In a large skillet, heat 1 tablespoon oil over medium-high heat. Add mushrooms and onion; cook and stir until crisp-tender, 6-8 minutes. Add garlic, thyme, oregano, 1/4 teaspoon salt and 1/4 teaspoon pepper; cook 1 minute longer. Transfer to a large bowl; set aside., In the same skillet, heat remaining 1 tablespoon oil over medium high heat. Add steak, remaining 1/4 teaspoon salt and 1/4 teaspoon pepper; cook and stir until no longer pink, 4-5 minutes. Stir in cream cheese, 1-1/2 cups pepper jack cheese and onion mixture just until cheeses are melted. Remove from heat., Cut and discard tops from peppers; remove seeds. Fill with steak mixture. Place trivet insert and 1 cup water in a 6-qt. electric pressure cooker. Set peppers on trivet. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Quick-release pressure. Sprinkle peppers with remaining 1/2 cup pepper jack cheese; cover and let stand until cheese is melted, about 5 minutes.