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Roasted Red Pepper Triangles

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
  • Total Time
    Prep: 35 min. Bake: 50 min.
  • Makes
    2 dozen


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


  • Preheat oven to 350°. Unroll one tube of crescent dough into one 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.
  • In a small bowl, whisk eggs, Parmesan cheese and salad dressing mix; reserve 1/4 cup. Pour remaining egg mixture over peppers.
  • 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.
  • 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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