Cream Cheese Stuffed Mini Peppers

From: Jenn@eatcakefordinner

12 mini sweet peppers 
1 (8 oz.) pkg. cream cheese, room temperature
2 Tbl. chopped green onions
1/3 c. shredded Cheddar cheese
1/4 tsp. Worcestershire sauce, opt.
8 Rhodes Dinner Rolls, thawed but still cold
2 Tbl. unsalted butter, melted

Preheat oven to 350 degrees.  Wash and dry the mini peppers.  Cut in half lengthwise and remove the ribs and seeds (a small paring knife works great for this).  I leave the stems on mine, but you can cut those off, if you prefer.  In a medium bowl, combine the cream cheese, chopped green onions, shredded cheese and Worcestershire sauce and stir until well combined.  Fill each pepper with cream cheese mixture.

Combine all of the thawed dinner rolls and roll out onto a lightly floured surface into roughly a 10''x6'' rectangle.  It doesn't have to be exact, just make sure you have enough space to cut out 24 strips of dough.  Using a pizza cutter, cut 24 thin strips of dough.  You might have extra dough and that's okay. Take a strip of dough and wrap it around the pepper, starting under the pepper and ending under the pepper.  Pinch off any excess dough.  Repeat with remaining peppers and place on a greased baking sheet.  Brush tops of peppers with half of the melted butter. 

Bake in preheated oven for 15 minutes.  Broil at the end to brown the dough, but watch very carefully, so you don't burn the peppers.  Remove from oven and brush with remaining melted butter.  Serve.