ROASTED REDS WITH PEPPERS AND CAPERS
Provided by Guy Fieri
Time 1h15m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F.
- Cut the potatoes into 8 wedges each and add them to a baking sheet. Toss evenly with the olive oil and 1 teaspoon each salt and pepper and place in the oven. Roast for 25 minutes. Remove from the oven and move the potatoes around a bit in the pan with a spatula. Return to the oven and roast until they are getting some nice color and are fork tender, an additional 20 to 25 minutes.
- Add the shallots, roasted peppers and capers and return to the oven for 10 minutes. Remove from the oven and toss with the cheese, season with salt and pepper and serve immediately.
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.
RED PEPPER, HAM & CHEESE TART
A sheet of ready-rolled puff pastry makes this tart easy as pie
Provided by Good Food team
Categories Dinner, Main course
Time 35m
Number Of Ingredients 8
Steps:
- Heat oven to 220C/200C fan/gas 7. Unroll the pastry onto a baking sheet and score a border 1cm from the edge. Prick inside the border with a fork and spread with the sundried tomato paste. Bake for 12-15 mins.
- Squash down the puffed-up pastry inside the scored rim, then top with the ham, cheese, peppers and olives. Sprinkle with oregano and bake for 10-12 mins more until the base is nice and crisp. Scatter with rocket leaves and serve.
Nutrition Facts : Calories 377 calories, Fat 29 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 14 grams protein, Sodium 1.8 milligram of sodium
GOAT'S CHEESE & RED PEPPER TART
There is a little work involved in this, but there is so much satisfaction in bringing it to the table to share with family or friends
Provided by Mary Cadogan
Categories Buffet, Dinner, Lunch, Main course, Side dish, Starter, Supper, Vegetable
Time 1h5m
Number Of Ingredients 9
Steps:
- Cook the onions in the oil for 6-7 mins, until they are softened and lightly coloured, then add the balsamic vinegar and 1 tbsp water. Cook for a further 2-3 mins. Roughly chop the olives and stir in. Leave to cool.
- Halve the peppers, remove the seeds and core. Put under a hot grill, skin side up, until the skins are charred. Remove and put into a food bag until cool enough to handle, then peel off the skins.
- Heat oven to 200C/fan 180C/gas 6. Roll out the pastry and line a 23-24cm deep flan tin. Line with baking paper and beans, then bake for 10 mins. Remove the paper and beans, then bake for 5 mins more, until the pastry is golden and crisp.
- Spread the onion mix over the base of the pastry case. Put the halved peppers on top, cut side up with tapered ends towards the centre. Slice the goat's cheese and put a few slices in each pepper half. Tuck the tomatoes in the gaps between the peppers.
- Bake for 20-25 mins until the cheese is lightly tinged brown and the tomatoes have burst. Scatter over the herb leaves and serve warm or at room temperature.
Nutrition Facts : Calories 471 calories, Fat 31 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 12 grams sugar, Fiber 4 grams fiber, Protein 13 grams protein, Sodium 1.35 milligram of sodium
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