Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      15 ounce      pa  pillsbury all ready
                        pie crust
   2      tablespoons   butter or margarine -- melted
     1/2  teaspoon      red pepper
   2      cups          sargento fancy supreme
                        shredded colby-jack cheese
   1      cup           cooked fresh or thawed
                        frozen whole kernel corn
     3/4  cup           diced sweet red pepper
     1/3  cup           minced green onions
   1                    jalapeno pepper; seed -- mince
                        ***TOPPINGS***
                        commercial salsa
                        sour cream

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.