Preparation:
Unfold both piecrust sheets onto a lightly floured baking sheet; press out fold lines. Score each sheet into 10 wedges with a sharp knife. Combine melted butter and red pepper. Brush each piecrust sheet evenly with butter mixture. Bake at 450 degrees for 8 to 10 minutes or until lightly browned. Cut one piecrust sheet through scored lines and set aside.
Combine cheese, corn, sweet red pepper, green onions, and jalapeno; sprinkle over remaining prepared pastry sheet. Bake at 425 degrees for 8
to 10 minutes or until cheese melts. To serve cut through score lines and arrange pastry wedges over cheese mixture. Serve with desired toppings. |
