Roasted Red Pepper Triangles |
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Prep Time: 35 Minutes Cook Time: 50 Minutes |
Ready In: 85 Minutes Servings: 12 |
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Full-flavored meats, cheeses and veggies top a golden crust in this appetizing recipe sent in by Amy Bell of Arlington, Tennessee. âI recommend using marinara sauce for dipping,â she says. Ingredients:
2 tubes (8 ounces each) refrigerated crescent rolls |
1-1/2 cups finely diced fully cooked ham |
1 cup (4 ounces) shredded swiss cheese |
1 package (3 ounces) sliced pepperoni, chopped |
8 slices provolone cheese |
1 jar (12 ounces) roasted sweet red peppers, well drained and cut into strips |
4 eggs |
1/4 cup grated parmesan cheese |
3 teaspoons italian salad dressing mix |
Directions:
1. Unroll one tube of crescent dough into a long rectangle; press onto the bottom and 3/4 in. up the sides of a greased 13-in. x 9-in. baking dish. Seal seams and perforations. Top with half of the ham; layer with Swiss cheese, pepperoni, provolone cheese and remaining ham. Top with red peppers.
2. In a small bowl, whisk the eggs, Parmesan cheese and salad dressing mix; set aside 1/4 cup. Pour remaining egg mixture over peppers.
3. On a lightly floured surface, roll out remaining crescent dough into a 13-in. x 9-in. rectangle; seal seams and perforations. Place over filling; pinch edges to seal.
4. Cover and bake at 350° for 30 minutes. Uncover; brush with reserved egg mixture. Bake 20-25 minutes longer or until crust is golden brown. Cool on a wire rack for 5 minutes. Cut into triangles. Serve warm. Yield: 2 dozen.
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