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Roasted Red Pepper Triangles<\/p>\nRoasted Red Pepper Triangles<\/p>\n
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2 tubes (8 ounces each) refrigerated crescent rolls<\/p>\n
1-1\/2 cups finely diced fully cooked ham<\/p>\n
1 cup shredded Swiss cheese<\/p>\n
1 package (3 ounces) sliced pepperoni, chopped<\/p>\n
8 slices provolone cheese<\/p>\n
1 jar (12 ounces) roasted sweet red peppers, drained and cut into strips<\/p>\n
4 large eggs<\/p>\n
1\/4 cup grated Parmesan cheese<\/p>\n
1 tablespoon Italian salad dressing mix<\/p>\n
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Preheat oven to 350\u00b0. Unroll 1 tube of crescent dough into 1 long rectangle; press onto bottom and 3\/4 in. up sides of a greased 13×9-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 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 13×9-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.<\/p>\n","protected":false},"excerpt":{"rendered":"
Roasted Red Pepper Triangles 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\u00b0. Unroll 1 tube of crescent dough into 1 long rectangle; press onto…<\/p>\n