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

1. Preheat oven to 350u0b0. 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.
2. In a small bowl, whisk eggs, Parmesan cheese and salad dressing mix; reserve 1/4 cup. Pour remaining egg mixture over peppers.
3. 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.
4. 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.

crescent rolls, fully cooked ham, swiss cheese, pepperoni, provolone cheese, sweet red peppers, eggs, parmesan cheese, italian salad dressing

Taken from www.tasteofhome.com/recipes/roasted-red-pepper-triangles/ (may not work)