Reviewed: Aug. 2, 2009

This was really good. I baked the bottom crust for 6 minutes at 375. I then layered it as directed, covered with foil and baked for 25 minutes at 375. I uncovered it then baked for 20 more minutes. It was a little overcooked so next time i'll cook uncovered for 13-15 minutes. It was perfect for a rainy Sunday night supper like tonight!

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JLBERGERON

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Reviewed: Jul. 21, 2009

Excellent! I followed most of the Most Helpful reviews about patting dry the peppers and changing the cooking temp, etc. This is great to serve for parties cut into little squares... just make sure to let it cool and set a bit before cutting it. I always have people ask me how I made it.

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PAPAYAGIRL

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Reviewed: Jul. 12, 2009

We don't eat pork so i made this with beef salami and cheese. It's super yummy. Would make a great after school snack or lunch.

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annie

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Reviewed: Jun. 16, 2009

Love this!

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Meredith

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Reviewed: Jun. 14, 2009

This recipe was a hit. I took it to a wine tasting party and it went great with the theme. I greased the bottom of my pan before I put the crescent roll down. Also, I didn't add the pepperoni cuz I thought it might be too much, mistake!!! It needed the pepperoni and next time I'm adding it. :)

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K-Dub

Cooking Level: Intermediate

Living In: Simi Valley, California, USA

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Reviewed: Jun. 10, 2009

Great recipe! I have made this a few times exactly as the recipe reads and it always goes over very well. The only problem I ever had was if I didn't grease the pan enough because it will stick. Thanks for the recipe!!!

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Judy F

Cooking Level: Intermediate

Home Town: Bloomingdale, New Jersey, USA

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Reviewed: May 30, 2009

This ia a very good recipe. Very easy to make and everyone (especially the guys) love it. My husbands poker group always asks him (that's funny) to make it and bring with him on game nights. The only drawback is the guy or gal at the deli counter isnt a huge fan of mine when I order 5 items of only 1/4 pound each! LOL Definitely a keeper!

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cttwinmom

Cooking Level: Expert

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Reviewed: May 25, 2009

Made these for a family gathering. A huge hit...

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mazzcar

Cooking Level: Intermediate

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Reviewed: May 10, 2009

Loved this recipe. easy and tasty..but I wanted it to have more flavor, so I added a drained and dried jar of sun dried tomatoes, and used only 1/2 can of the red peppers. I also did not like the two cheeses on top of each other so I alternated meat and cheese. This coated every layer with gooey cheese. Yum.

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Tiffany Farha

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Reviewed: May 8, 2009

Love this!

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LisaE

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Reviewed: Apr. 29, 2009

This is one of our party favorites. Never any leftovers. Substitute turkey peperoni and eliminate the grease without sacrificing the taste.

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Merle

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Reviewed: Apr. 25, 2009

This always is a hit at parties. I bake the bottom crust as recommended by others and dry off the peppers to keep everything from getting too soggy. The combo of flavors is fantastic!

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Jeprdy

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Reviewed: Apr. 14, 2009

Very tasty!Was also very time consuming to buy and prepare all the ingredients.

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Heather Brown

Cooking Level: Intermediate

Home Town: Charlotte, North Carolina, USA

Living In: Fort Mill, South Carolina, USA

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Reviewed: Apr. 14, 2009

This made such a good appetizer for a Saturday evening dinner party. Everyone Loved It! You can pretty much change the meat and cheeses ... add olives ... it is a wonderful base recipe.

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Summerpls

Cooking Level: Expert

Home Town: Lachute, Quebec, Canada

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Reviewed: Apr. 11, 2009

Fantastic!!! Took these to a gathering last night and everyone loved them. Took the suggestions of others and pre-baked by bottom crust for about 6 minutes and dried off the peppers. On one half of the squares I sprinkled on some chopped black olives, both w/and w/o where great. Thanks for the recipe!

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SNICKELIE

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Reviewed: Mar. 22, 2009

All the appetizers I served at my party were a hit, but these were definitely the most popular. They are amazing. So easy to make and really delicious.

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Sabrina

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Reviewed: Mar. 20, 2009

Very Rich. But very good!

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jang

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Mar. 16, 2009

All of the layers in this recipe work so well together...Definitely a hit at my house!!

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Bill

Cooking Level: Expert

Home Town: Oswego, New York, USA

Living In: Pulaski, New York, USA

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Reviewed: Mar. 8, 2009

I just finished making/eating this YUMMO I was very pleased w the flavor and texture. I too baked the bottom for 6 minutes then applied all the ingrediants and baked uncovered for the full 20 minutes. The only change I made to the recipe was I brushed the bottom with garlic in olive oil. This is a great recipe thanks :)

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Jessica

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Reviewed: Feb. 16, 2009

I've made this many times in several different variations (I usually just throw in spinach instead of peppers.) The only thing bad about this recipe is the price of all the ingredients.

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