RED PEPPER AND TAPENADE SLICES
Steps:
- Preheat oven to 425 degrees F.
- Remove crescent dough from can and unroll. Separate into 8 triangles. Lay pieces of dough on baking sheet. Top each slice with a spoonful of marinara sauce, some shredded jack and blue cheese, a spoonful of olive tapenade, and red bell pepper strips.
- Bake in oven for 12 to 15 minutes, or until edges are golden.
ROASTED RED PEPPER TRIANGLES
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
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.
ROASTED RED PEPPER SAUCE
This simple sauce -- really just pureed, roasted peppers and some seasoning -- can be served atop a main course, or presented in a bowl for dipping.
Provided by Martha Stewart
Categories Quick & Easy Recipes
Yield Makes 1 1/2 cups
Number Of Ingredients 7
Steps:
- Roast peppers on a grill or open flame until skin is blackened. Place in a medium bowl covered with plastic wrap until cool enough to handle. Using a paper towel, remove charred skins. Slice peppers into 2-inch pieces; discard membranes and seeds.
- Place peppers in the bowl of a food processor with the garlic, lemon juice, cumin, red-pepper flakes, salt, and pepper, and process until pureed, 1 to 2 minutes.
RED PEPPER HUMMUS WITH TOASTED PITA TRIANGLES
Provided by Robin Miller : Food Network
Categories appetizer
Time 18m
Yield about 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F.
- Place pita triangles on a large baking sheet and spray the surface with cooking spray. Season the tops with garlic salt. Bake 6 to 8 minutes, until golden brown and crisp.
- Meanwhile, rinse and drain 1 can of the chickpeas. Place drained chickpeas in a blender and add red peppers, tahini, lemon juice, garlic, and cumin. Process until smooth. Season, to taste, with salt and black pepper. Transfer to a serving bowl and top with parsley.
- Serve hummus with toasted pita triangles arranged alongside.
POLENTA TRIANGLES WITH ROASTED RED BELL PEPPER SAUCE
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
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
ROASTED RED PEPPER RELISH
Categories Condiment/Spread Garlic Onion No-Cook Quick & Easy Bell Pepper Summer Bon Appétit
Yield Makes about 2 cups
Number Of Ingredients 8
Steps:
- Heat oil in heavy large skillet over medium-high heat. Add red peppers and sauté 2 minutes. Add onions and garlic. Cook until onions are tender, stirring frequently, about 5 minutes.
- Mix vinegar and sugar in small bowl until sugar dissolves. Stir vinegar mixture into red peppers. Mix in mustard and cayenne pepper. Season with salt. Continue cooking relish until all liquid has evaporated, stirring frequently, about 6 minutes. Cool to room temperature. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)
3 CHEESE SPINACH ROASTED RED PEPPER CALZONES
Very, very easy to make meal that will please almost anyone! What a great way to get the little ones to eat spinach! heh 8)
Provided by OceanIvy
Categories Cheese
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400°.
- Roll the dough to 12x12-inch square and then cut into 4 equal squares.
- In a medium bowl, mix all remaining ingredients except egg and water.
- Place filling a little off center on each dough square.
- Wrap dough around filling by bringing one side over to meet other, forming a triangle.
- Round off corners to form a semi-circle and press edges with fork, sealing.
- Place on baking sheet and brush top of each calzone with egg wash.
- Bake until golden brown, about 25 minutes.
- Remove from oven and let set about 7 minutes.
- Serve hot!
Nutrition Facts : Calories 245.7, Fat 17.1, SaturatedFat 8.6, Cholesterol 90.7, Sodium 330.6, Carbohydrate 9.2, Fiber 3.5, Sugar 3.5, Protein 16.1
RED PEPPER TRIANGLES WITH ITALIAN RELISH
This healthier --and grain-free -- app takes simplicity to a whole new elegant level.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 30m
Yield Makes 24 pieces
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. Line a large rimmed baking sheet with parchment. Cut tops and bottoms from peppers, then half lengthwise. Use a chef's knife to remove ribs and seeds. Cut peppers into rectangular planks, each about 3 inches long and 2 inches wide, then cut diagonally into 24 triangles.
- On prepared sheet, toss bell pepper with 1 tablespoon oil; season with salt and pepper. Arrange skin-side down in a single layer and bake until just tender, 15 to 20 minutes; set aside to cool.
- Meanwhile, in a small bowl, combine prosciutto, parsley, olives, remaining tablespoon oil, lemon zest and juice, and red-pepper flakes. Top each pepper triangle with relish.
ROASTED RED PEPPER GRITS
Categories Milk/Cream Blender Breakfast Brunch Side Vegetarian Bell Pepper Winter Simmer Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Roast and peel bell peppers. Finely chop onion.
- In a food processor or blender purée roasted peppers until smooth. In a large heavy saucepan cook onion in butter over moderately low heat, stirring, until soft, about 5 minutes. Add garlic and cook, stirring, 2 minutes. Stir in grits and add 2 cups milk in a stream, stirring. Simmer mixture, stirring, until milk is absorbed, about 5 minutes. Stir in remaining 2 cups milk and simmer, stirring occasionally, until milk is absorbed, about 5 minutes. Stir in water and gently simmer (do not cover), stirring occasionally, until grits are soft and thickened, about 35 minutes.
- Stir in roasted-pepper purée, Tabasco, and salt and pepper to taste. Grits may be made 1 day ahead and chilled, covered, in a buttered 11-inch gratin or other shallow baking dish (about 6-cup). Reheat grits in a 400° F. oven until hot, about 15 minutes.
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