Roasted Red Pepper Triangles
TOTAL TIME: Prep: 35 min. Bake: 50 min.
YIELD: 2 dozen.
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
Ingredients
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2 tubes (8 ounces each) refrigerated crescent rolls
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1-1/2 cups finely diced fully cooked ham
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1 cup shredded Swiss cheese
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1 package (3 ounces) sliced pepperoni, chopped
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8 slices provolone cheese
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1 jar (12 ounces) roasted sweet red peppers, drained and cut into strips
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4 large eggs
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1/4 cup grated Parmesan cheese
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1 tablespoon Italian salad dressing mix
Directions
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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.
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2.
In a small bowl, whisk eggs, Parmesan cheese and salad dressing mix; reserve 1/4 cup. Pour remaining egg mixture over peppers.
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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.
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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.
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