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Roasted Red Pepper Triangles Recipe

Roasted Red Pepper Triangles Recipe

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.
TOTAL TIME: Prep: 35 min. Bake: 50 min. YIELD:12 servings


  • 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 large eggs
  • 1/4 cup grated Parmesan cheese
  • 3 teaspoons Italian salad dressing mix


  • 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 13x9-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 13x9-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.

Nutritional 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 Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.