Roasted Red Pepper Triangles

Total Time

Prep: 35 min. Bake: 50 min.


2 dozen

Updated: Mar. 29, 2022
I sandwich full-flavored meats, cheeses and veggies between layers of flaky crescent dough for this sensational treat. We like to have marinara sauce on hand for dipping. —Amy Bell, Arlington, Tennessee
Roasted Red Pepper Triangles Recipe photo by Taste of Home


  • 2 tubes (8 ounces each) refrigerated crescent rolls
  • 1-1/2 cups finely diced fully cooked ham
  • 1 cup shredded Swiss cheese
  • 1 package (3 ounces) sliced pepperoni, chopped
  • 8 slices provolone cheese
  • 1 jar (12 ounces) roasted sweet red peppers, drained and cut into strips
  • 4 large eggs
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon Italian salad dressing mix


  1. Preheat oven to 350°. Unroll 1 tube of crescent dough into 1 long rectangle; press onto bottom and 3/4 in. up 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 eggs, Parmesan cheese and salad dressing mix; reserve 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. Bake, covered, for 30 minutes. Uncover; brush with reserved egg mixture. Bake until crust is golden brown, 20-25 minutes longer. Cool on a wire rack for 5 minutes. Cut into triangles. Serve warm.

Nutrition Facts

1 piece: 165 calories, 10g fat (4g saturated fat), 50mg cholesterol, 485mg sodium, 8g carbohydrate (2g sugars, 0 fiber), 8g protein.