Isaacs' Home Recipes Main Sidedish Recipes Roasted Red Pepper Triangles

Roasted Red Pepper Triangles

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 thin strips
4 eggs
1/4 cup grated Parmesan cheese
3 tsp Italian salad dressing mix

Unroll one tube of crescent dough into a long rectangle; press onto the
bottom and 3/4 up the sides of a greased 13x9x2" 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 
13x9 rectangle; seal seams and perforations.
Place over filling; pinch edges to seal.
Cover and bake at 350 degrees 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.

* 2 dozen

(Taste of Home - August/September 2006)