Roasted Red Pepper Triangles

By MarieR

Ingredients

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

Details

Servings 2

Preparation

Step 1

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.
Yield: 2 dozen.
COOKING SCHOOL SECRET: When a recipe calls for shredded Parmesan cheese, use the cheese in bags found in the dairy section. If grated Parmesan is called for, use the finely grated cheese sold in container with shaker/pourer tops.