A 5 Star Recipe from Taste of Home
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.
Nutrition
Facts: 1 piece equals 235 calories, 15 g
fat (5 g saturated fat), 145 mg cholesterol, 417 mg sodium, 14 g carbohydrate,
1 g fiber, 10 g protein.
