A couple of posts ago, I extolled the virtues of Pillsbury crescent rolls (and, just for the record, sorry for the EXTREME length of time since my last post...I've had a lot going on...he's adorable and his name is Jason) :)
ANYWAYYYYYY..wouldn't ya know I found ANOTHER equally FANTASTIC thing to do with those little babies??!! I found this through research I did when my son gave me a bag of banana peppers that he'd grown in his garden...he has a garden....I am REALLY proud!!
Anyway, once again...I digress. I went onto "google" and found this recipe and it is delicious! Vary it any way you want, to suit your taste. It can be a main dish (that's how my husband and I enjoyed it) or, with smaller sized peppers, a sort of appetizer.
Crescent Roll Banana Peppers
1/2 to 1 chub of ground sausage (this will depend on how many peppers you have or want to make
1/2 to 1 block of cream cheese (also, if you want, you could use a bechamel sauce instead...once again, preference)
3 chopped green onions, or 1/4 c. chopped purple onions
1-2 cans of crescent roll dough
Brown the bulk sausage and onions and drain thoroughly. Either melt the cream cheese into the sausage or add the white (bechamel) sauce). Mix well.
Slice the top of each banana pepper off and make a slit down one side, seed the pepper. Spoon the sausage and cheese mixture into each pepper. Cover the entire pepper with the crescent roll dough and seal well. (Large peppers make take up to 3 crescents) Bake according to the crescent roll directions--if the peppers are very large and you have used 2 or 3 to each pepper...you MAY need to add a few more minutes to the baking time...just "eyeball" the dough...when it's a nice golden brown...it's done. Top with salsa and/or sour cream.
Trust me...the peppers are done! They're nice and juicy...not hard and crisp at ALL..This recipe has become one of my hubby's and my favorites....just not able to get the peppers as often as I'd like!!
Food Quote: "Omit and substitute! That's how recipes should be written! Please don't ever get so hung up on a published recipe that you forget that you can omit...and substitute" Jeff Smith, Frugal Gourmet.