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Roasted Red Pepper Triangles

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.

12 ServingsPrep: 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

2 of 2

Roasted Red Pepper Triangles (continued)

Directions (continued)

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.

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.