These Crescent Wrapped Peppers stuffed with La Terra Fina’s Jalapeno and Artichoke Dip are a quick and easy appetizer everyone will love!
There are parties you plan for and there are parties that just happen.
I like to have a plan. I get a kick out of crafting menus, making a grocery list, dreaming of how I’ll set the table. I imagine having the perfect layout, where people freely float to and from the food table, mingling over edifying conversations between exclamatory Mmmmms and yummmmms! (Yes, I do this even for football parties. Yes, I realize this sounds utterly ridiculous. Yes, I know no one else cares about this sort of thing at all. No, it doesn’t stop me from obsessing about it.)
But sometimes parties just happen.
Which is fabulous.
Except THERE IS NO PLAN.
This is when I start to panic. It’s my general mindset that if people are coming to my house, I will feed them.
The Mr. always likes to kindly remind me we live within walking distance of at least 4 pizza places. I am not amused. This is my chance to make something fun and interesting that can be eaten by someone besides us! I must make something!
At this point, the Mr. starts dialing the pizza place. He is not generally amused by my hysterics.
But then, just when I’m in the throes of despair (let’s face it…I couldn’t wait for an opportunity to use the phrase “throes of despair”. I have Anne of Green Gables written all over me. Are you feeling sorry for the Mr. yet?)
Oh darn, I lost my train of thought.
Ah yes… *Ahem*
Just when I’m in the throes of despair, I remember the dips.
Yes, THE DIPS!
In my fridge are two glorious containers of La Terra Fina’s Artichoke Dips. One, a classic spinach and artichoke. The other, it’s spicier cousin, Jalapeno and Artichoke.
On the counter are 4 Anaheim peppers I snagged from the community garden at work.
And waaaaay in the back of the cheese drawer of the fridge, a tube of forgotten crescent rolls.
Sometimes things just click. This was one of those moments. As I looked from pepper to crescent to dip I realized I was only 20 minutes away from stuffed pepper glory.
This recipe really couldn’t be any easier to throw together. Simply halve and seed your peppers, scoop the dip into the centers, then wrap in crescent rolls. I like to sprinkle the dip with a little cayenne pepper and paprika for a burst of heat and color, but you can not do that. These are your rolls, after all. Place the rolls on a parchment lined baking sheet and BAM–12 minutes later you have a creamy, crunchy, party-pleasing appetizer ready to go.
Unlike jalapenos, anaheim peppers are fairly mild, so this appetizer can be enjoyed by folks that are sensitive to heat. You can sub poblano peppers as well, but I would stick only to peppers that are 4 inches or longer so they’ll fill up the crescent roll nicely. The larger size of the pepper combined with the carby goodness of the crescent rolls makes these much more filling than their common counterpart, the jalapeno popper. They can even pass for a light lunch (not that I would know or anything…)
As great as these stuffed peppers are, these dips don’t need much dressing up. You can eat them cold or hot, and they go with just about everything–pretzel chips, carrots, celery sticks, crackers, pita, potato chips. Eventually it just turns into a game of “find another vehicle to deliver dip to my face.”
I made the mistake of letting the Mr. eat a few bites of dip before I had a chance to make anything with them, then made him swear not to eat anymore until I baked and photographed them (oh, the perils of being a food blogger’s husband). He spent the next few days asking me, “have you photographed those yet?” and “when can I start eating the dip?” and “seriously, Courtney, I WANT THE DIP.”
That’s how good this stuff is.
You can check out La Terra Fina online and find their dips in stores at Meijer and CostCo. Just remember, with dip in the fridge, you’ll never be without a plan.
Pssssst! For my tailgating ideas, don’t forget to follow my tailgating Pinterest board. I added some gooders this week!
**I received a free sample of La Terra Fina dips to try. I was not compensated for writing this post and all opinions are my own.
Crescent Wrapped Jalapeno and Artichoke Dip Stuffed Peppers
- 1 tube crescent rolls (8 crescents)
- 4 anaheim peppers (sub poblano if needed)
- 1 container La Terra Fina Jalapeno and Artichoke Dip
- Cayenne pepper
- Preheat oven to 375 degrees.
- Cut the peppers in half lengthwise and remove the seeds. Stuff each of the pepper halves with several Tablespoons of the Jalapeno and Artichoke Dip. Sprinkle cayenne pepper and paprika evenly over the top of each pepper.
- Roll out the crescent rolls and place a pepper on each one. Wrap the crescent around the pepper and place them on a baking sheet lined with parchment paper.
- Bake peppers in the oven for 11-13 minutes or until puffed and golden brown. Serve warm.
Recipe by Neighborfood