Fudd
Well-Known Member
Better late than never -- as requested by Shirley:
Directions
- 1 tube (8 ounces) refrigerated crescent rolls
- 1 large sweet red pepper, chopped
- 1 tablespoon olive oil
- 1 garlic clove, minced
- 5 eggs, lightly beaten
- 1/2 cup shredded part-skim mozzarella cheese
- 1/2 cup frozen chopped spinach, thawed and squeezed dry
- 1/4 cup sliced pepperoni, cut into strips
- 1/4 cup half-and-half cream
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon minced fresh parsley
- 1 tablespoon minced fresh basil or 1 teaspoon dried basil
- Dash pepper
Directions
- Separate crescent dough into eight triangles; place in an ungreased 9-in. fluted tart pan with removable bottom with points toward the center. Press onto the bottom and up the sides to form a crust; seal seams. Set aside.
- In a small skillet, saute red pepper in oil until tender. Add garlic; cook 1 minute longer. Remove from the heat. In another small bowl, combine the remaining ingredients; stir in red pepper mixture. Pour into crust.
- Bake at 375° for 25-30 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting. Yield: 8 servings.