1 bag frozen sweet corn (11oz)
1 package cream cheese, softened
1 cup 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
Preheat oven to 375°F. Line baking sheet with parchment paper. Microwave corn as directed on package, cut open and allow to cool. In a large bowl, beat cream cheese until smooth. Add corn, ½ cup parmesan cheese, mix well. Fold in diced smoked salmon until blended. Stuff each pepper with filling. Note: Place cream cheese mixture in a Ziploc bag. Cut corn of bag and pipe filling into each pepper half.
Unroll dough to form a rectangle. Using a pizza cutter, cut dough into ½ inch strips. Wrap 1 dough strip around each pepper from stem to tip. Place filling side up on parchment lined baking sheet. Bake 12-15 minutes or until golden brown. Remove from oven, brush with melted butter and sprinkle with remaining parmesan cheese. Serve warm.