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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Roasted Red Pepper Triangles Recipe

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This recipe for Roasted Red Pepper Triangles is from Heritage Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
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:
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 golden brown. Cool on a wire rack for 5 minutes. Cut into triangles. Serve warm.
Number Of Servings:
Number Of Servings:
2 dozen

 

 

 

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