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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FANTASTIC!! I drained the peppers the day before, chopped them, dried them with paper towels...