Reviewed: Jan. 10, 2008

I have made this a couple of times now, and gotten rave reviews both times. In an effort to make this a little lighter, I have used reduced fat crescent rolls, reduced fat provolone and swiss cheeses, fat-free lunch meats (ham, turkey), and turkey pepperoni. Like other reviewers suggested, I baked the bottom crust for a few minutes (like 5-6 minutes) so that it wasn't soggy when it was finished. It's a keeper indeed!

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ANNIEB9148

Cooking Level: Intermediate

Home Town: Johnstown, Pennsylvania, USA

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Jan. 6, 2008

this was sooooooo good... i made it with american cheese instead of swiss & i only used maybe 2 of the peppers cut into small pieces, rather than the whole jar.. because i dont like hot foods.. but it came out perfect!!! very easy to put together.. looks amazing when you take it out of the oven... & tastes even better!

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Danielle

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Reviewed: Jan. 1, 2008

Excellent!! I used gouda and mozzarella because it's all I had and it was still great. Also roasted my own red pepper. Definately let it cool at least 30 minutes if you want nice clean cut squares. Glass baking dish is a must. Thanks for a great recipe.

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Sue

Cooking Level: Intermediate

Living In: Randolph, New Jersey, USA

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Reviewed: Dec. 31, 2007

I missed the suggestion (until now) to partially cook the bottom layer, and that was unfortunate. The edge pieces got ecstatic reviews from my husband and son but the middle was a gloopy mess on the bottom - the crust didn't cook hardly at all. I also tried to pat dry the peppers and didn't use all of the egg mixture. Next time (if there is a next time), I'll cook the bottom crescent layer first and roast my own peppers. 5 stars for flavor (although I personally thought they were way too rich), 3 for the wasted middle of the pan.

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QUIDDITY

Cooking Level: Expert

Home Town: Xenia, Ohio, USA

Living In: Parker, Colorado, USA

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Reviewed: Dec. 31, 2007

delicious! my husband - a picky eater - loved these. I baked the bottom crust about 5 minutes and added mozzarella to replace the swiss. I couldn't find any red pepper so didn't add that but, otherwise, followed the recipe and it was fantastic! definitely will make again.

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AZEELE

Cooking Level: Intermediate

Living In: Jacksonville, Florida, USA

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Reviewed: Dec. 30, 2007

This recipe was a complete hit at our holiday party and it was gone in minutes. My husband couldn't get enough of it and insists I make it again for New years!

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~Groovymom~

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Reviewed: Dec. 30, 2007

This is the best recipe I have ever gotten. So many people have asked me for it! Just be careful to cook it long enough to brown and don't put too much of the egg mixture on top or it could come out too soggy. Otherwise, it is pure heaven!!

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DEANNA

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Reviewed: Dec. 27, 2007

Perfect party food.

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Abby K.

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Reviewed: Dec. 24, 2007

i just might make this again! the crescent roll looked hardly strong enough to stand up to all the filling but it sliced nice and is great hot OR cold! it especially liked the pepper and cheese mix in the egg. sprinkled with sesame seeds for eye appeal--this is a winner!

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deb

Cooking Level: Expert

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Reviewed: Dec. 23, 2007

I love this recipe and always get compliments. I have used all kinds of different meats and cheeses and no one ever complains. Adding banana pepper rings gives it a little umph!

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DENISE MILLER

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Reviewed: Dec. 23, 2007

Awesome. My guests could not get enough - although I served at room temperature and they were even better warm. Did not use genoa but didn't miss it. Used olive bar roasted peppers which I think cut down on juice combined with baking bottom crust for 6 minutes as others suggested - no sogginess at all. I baked 2 and the one in the glass pan turned out better than the metal, not sure if it made a difference but an observation. These are great.

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KMS1970

Cooking Level: Intermediate

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Reviewed: Dec. 22, 2007

This was a very easy recipe. They disappeared at my party. I served them hot and would recommend serving them that way.

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GoodApps

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Reviewed: Dec. 21, 2007

SO good and not hard at all. Very filling - so if you are making for a party - don't try and make enough servings for everyone at the party.

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Crystalmarie23

Cooking Level: Expert

Home Town: Jamestown, New York, USA

Living In: Sunnyvale, California, USA

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Reviewed: Dec. 20, 2007

Great appetizer! Followed other suggestions and par cooked bottom crust for 6 minutes before topping and chopped red peppers and drained them before using. I used prosciutto in place of the ham and smoked mozzarella instead of the swiss cheese. Everyone really liked it.

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foodiemom

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Reviewed: Dec. 18, 2007

This recipe is always a hit, I always have to double it because I know that they will all be eaten. The last time I made them I gave the recipe to 5 guests!! This is a keeper!

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Mandy51201

Cooking Level: Intermediate

Living In: Waterford, Virginia, USA

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Reviewed: Dec. 16, 2007

I made these for a holiday party yesterday and the whole tray was gone within 20 minutes. I'm tempted to make another batch for today...perfect football snacking!

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Kimtastic

Cooking Level: Intermediate

Home Town: Gardner, Massachusetts, USA

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Reviewed: Dec. 12, 2007

Great recipe thanks for sharing. I severed it at room temp and had several guests ask for the recipe. Thanks

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LAUREEN

Cooking Level: Expert

Home Town: Cloverdale, British Columbia, Canada

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Reviewed: Dec. 10, 2007

FANTASTIC!! I drained the peppers the day before, chopped them, dried them with paper towels and put them in paper towels in the frige over night. I prebaked the cresent roll for about 7 or 8 minutes with garlic powder and dried basil on it (as suggested by others). I layered the meat and put sliced black olives on it too. I probably would try sundried tomatoes next time, even though the peppers were great. The olives were awesome on it. I baked it covered for 20 and uncovered for 30. I accidentally forgot about it and might have overcooked it a little. I would recommend 20 covered and 20 - 25 uncovered on 375. It was still delicious though, no worries! I let it cool for about 25 minutes and then cut it up into squares. I served it on a platter with tomato sauce in the middle for a little something extra. WOW!!!

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LEXINOLE29

Home Town: Miami, Florida, USA

Living In: Tallahassee, Florida, USA

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Reviewed: Dec. 10, 2007

I LOVE this recipe, and apparently so do my friends....everywhere I bring it everyone is always askig for the recipe, and now all of my friends are taking it to functions of their own! The only changes I made were using all of the 3 egg/cheese mixture on the inside and then I use 1 aditional egg/cheese mixture to brush the top with, then I sprinkle it with Oregano prior to baking. Hmmmm, LOVE IT! Just make sure to let it cool enough, one of my friends cut it into serving pieces as soon as it came out of the oven and it wasn't set up yet, so it was really runny.

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