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Roasted Red Pepper Triangles

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