"Part of the secret of success in life is to eat what you like and let the food fight it out inside."--Mark Twain

Roasted Red Pepper Triangles Recipe

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This recipe for Roasted Red Pepper Triangles, by , is from Forever Fine, 2009 Breast Cancer 3-Day Cook Book, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Shere Owens
Added: Friday, February 20, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 tubes 8oz. each refrigerated crescent rolls
1 1/2 c. finely chopped diced fully cooked ham
1 c. 4 oz. shredded Swiss cheese
1 package 3 oz. sliced pepperoni, chopped
8 slices provolone cheese
1 jar 12 oz. roasted sweet red peppers, well drained and cut into thins strips
4 eggs
1/4 c. grated Parmesan cheese
3 tsp. Italian salad dressing mix

Directions:
Directions:
Unroll one tube of crescent dough into a long rectangle; press into the bottom and 3/4 inch up the sides of a greased 13-in. x 9-in. x 2-in. baking dish. Seal seams and perforations. Top with half of ham; layer with Swiss cheese, pepperoni, provolone cheese and remaining ham. Top with red peppers.
In a 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 x 9 inch rectangle; seal seams and perforations. Place over filling; pinch edges to seal. Cover and bake at 350 for 30 minutes. Uncover; brush with reserved 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.

 

 

 

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