Best Roasted Red Pepper Triangles Recipes

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ROASTED RED PEPPER TRIANGLES



Roasted Red Pepper Triangles image

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

Provided by Taste of Home

Categories     Appetizers

Time 1h25m

Yield 2 dozen.

Number Of Ingredients 9

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

Steps:

  • 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 : Calories 165 calories, Fat 10g fat (4g saturated fat), Cholesterol 50mg cholesterol, Sodium 485mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 0 fiber), Protein 8g protein.

POLENTA TRIANGLES WITH ROASTED RED BELL PEPPER SAUCE



Polenta Triangles With Roasted Red Bell Pepper Sauce image

Italian comfort food! Love the the texture with the cheesy crust of the polenta. I prefer to bake the polent, however I've also included instructions for frying. Time does not include chilling time for the polenta (which can be made 24 hours in advance).

Provided by Galley Wench

Categories     European

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 18

4 cups vegetable stock or 4 cups water
1 teaspoon salt
1 cup polenta (not quick-cooking) or 1 cup yellow cornmeal (not stone ground)
4 tablespoons unsalted butter
1/2 cup freshly grated parmigiano-reggiano cheese
2 tablespoons chopped fresh thyme leaves, stems discarded
4 red bell peppers, roasted, peeled and seeded
1 poblano chiles (adjust to taste) or 1 jalapeno, roasted, peeled and seeded (adjust to taste)
1 tablespoon butter
1 tablespoon olive oil
3 shallots
1 1/2 cups chicken stock or 1 1/2 cups vegetable stock
2 tablespoons chopped fresh thyme leaves, stems discarded
2 tablespoons fresh lemon juice
salt and pepper
1/2 cup heavy cream
2 tablespoons olive oil
parmigiano-reggiano cheese, grated

Steps:

  • RED PEPPER SAUCE:.
  • Roast the red and poblano peppers whole over a gas flame, a charcoal flame or under a broiler, turning 1/4 rotation every few minutes, until entirely blackened.
  • Immediately place in a paper bag, seal, and let sit for 3 minutes.
  • Peel off the charred skin and discard.
  • Slice the peeled peppers open and discard the membranes and seeds.
  • Thinly slice two of the red peppers and set aside.
  • In a saute pan over medium heat, heat the butter and olive oil and add the shallots.
  • Cook for about 6 minutes, stirring frequently, or until the shallots just begin to show signs of browning.
  • Add the stock, 2 roasted bell peppers, poblano chili, and thyme. Bring to a boil, then immediately reduce heat to medium-low and simmer for 15 minutes. (Adjust heat as required to simmer.).
  • Remove from heat and let cool.
  • In a food processor or blender (I use my kitchen 'motorboat'), add pan contents along with the lemon juice, salt, and pepper.
  • Blend until smooth.
  • Return to sauce pan and add remaining thinly sliced red pepper.
  • Set aside.
  • POLENTA:.
  • In a large pot over medium-high heat, bring stock to a boil.
  • Slowly pour in polenta, stirring constantly with a whisk as you add it.
  • Reduce heat to moderately low and cook, stirring constantly, until polenta is smooth.
  • Reduce to low heat, cover and cook until polenta is smooth, and no longer gritty on the tongue, about 30 minutes. Just before finishing, stir in Parmigiano-Reggiano and thyme.
  • Pour creamy polenta into lightly oiled round cake or pie pan using a rubber spatula to smooth the surface.
  • Refrigerate polenta until completely cold and firm.
  • Cut polenta into wedges and remove from pan with a spatula.
  • To Bake:.
  • Bake at 450 degrees for until lightly browned, approximately 10-12 minutes.
  • Pan Fried:.
  • Add enough olive oil to completely coat the bottom of a large, heavy skillet and heat to medium.
  • Add as many polenta triangles as you can without crowding the pan and cook for 2-3 minutes on each side or until golden. Sprinkle lightly with grated parmigiano-reggiano cheese.
  • To Serve:.
  • Just before serving, re-heat sauce in a saucepan and stir in cream.
  • Ladle 1/2 cup of roasted red bell pepper sauce over each wedge. Top with Parmigiano-Reggiano and serve immediately.

Nutrition Facts : Calories 640.6, Fat 43.8, SaturatedFat 20.4, Cholesterol 96, Sodium 1272.3, Carbohydrate 48.3, Fiber 5.1, Sugar 11.2, Protein 17.3

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