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Roasted Red Pepper Triangles Recipe

Photo by: Taste of Home

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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. ”I recommend using marinara sauce for dipping,” she says.

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12 Servings
Prep: 35 min. Bake: 50 min.

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

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.
In a small bowl, whisk the eggs, Parmesan cheese and salad dressing mix; set aside 1/4 cup. Pour remaining egg mixture over peppers.
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.
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.

Nutrition Facts: 1 serving (2 pieces) equals 250 calories, 16 g fat (7 g saturated fat), 104 mg cholesterol, 849 mg sodium, 10 g carbohydrate, 0 fiber, 14 g protein.

Roasted Red Pepper Triangles published in Taste of Home August/September 2006, p46

Parmesan Pointers

When a recipe calls for shredded Parmesan cheese, use the cheese found in bags in the grocery store dairy section. Shredded Parmesan is often used in salads or soups where the shreds make a pretty garnish. If grated Parmesan is called for, use the finely grated cheese sold in containers with shaker/pourer tops. This type works well in lasagna and casseroles. (You can substitute either shredded or grated Parmesan in equal proportions in your favorite recipes.) If you decide to buy a chunk of Parmesan cheese and grate your own, be sure to use the finest section on your grating tool. You can also use a blender or food processor. Simply cut the cheese into 1-inch cubes and process 1 cup of cubes at a time on high until finely grated.

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