Preheat oven to 350 degrees. Line two large baking sheets with parchment paper; set aside.
Use Hy-Vee refrigerated crescent roll dough to make these flaky, and cheesy, hatch pepper danishes.
Servings and Ingredients
|¼ c. fresh hatch chile peppers, finely chopped|
|2 tbsp. fresh chives, thinly sliced plus additional for garnish|
|1 (8-oz.) pkg. Hy-Vee plain cream cheese, softened|
|4 oz. Beemster hatch pepper cheese, shredded|
|2 (8-oz. each) pkgs. Hy-Vee original crescent roll dough|
|3 tbsp. Hy-Vee unsalted butter, melted|
Things To Grab
- Two large baking sheets
- Parchment paper
- Medium bowl
- Electric mixer
- Off-set spatula
- Silicone pastry brush
In a medium bowl, beat together hatch chilies, chives, cream cheese, and hatch pepper cheese until light and fluffy.
Open crescent roll tube, but do not unroll dough. Slice each roll of dough into 6 pieces, creating 12 even pieces total. Place sliced dough onto prepared baking sheets. Using your hand, create an indent in each piece of dough.
Divide cheese filling between each piece of dough and spread evenly using an off-set spatula. Brush the exposed dough with melted butter. Bake 15 to 20 minutes or until cheese has melted and danishes are golden brown.
Amounts Per Serving
- Total Fat: 20g
- Cholesterol: 40mg
- Sodium: 450mg
- Total Carbohydrates: 17g
- Protein: 7g
Hy-Vee Test Kitchen