This recipe can be used as an appetizer or as a main course with a side of fries!

Roasted Red Pepper Triangles

Ingredients

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

Directions

~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 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 to 25 minutes longer.

~Cool on a wire rack for five minutes. Cut into triangles.

~Serve warm.