2 ounces cream cheese (do not use low fat!)
1 pkg. (8 oz.) refrigerated crescent roll dough
1 egg plus 1 Tbsp. water, beaten together
4 strips fresh or jarred roasted red pepper, cut into 3/4-inch strips
2 large marinated artichoke hearts, cut in half lengthwise to 3/4-inch width
1 thin slice Genoa, Lebanese or other salami, cut into 4 strips
4 small pimiento-stuffed green olives, cut in half
Directions:
Preheat oven to 375 degrees. Cut cream cheese into 16 equal pieces (about 1 tsp. each). Set it aside.
Remove dough from its tube. Unroll on lightly floured surface. Cut each triangle of dough in half to form 2 triangles. Brush outer edges of triangle lightly with beaten egg.
Wrap 1 pepper strip around 1 piece of cream cheese and place it on the dough triangle. Fold it over and pinch edges to seal. Repeat with remaining pepper strips. Do this again, this time with the salami. Place 1 piece of artichoke heart and 1 piece of cream cheese on dough triangle. Fold it over and pinch edges to seal. Repeat with remaining pieces of artichoke hearts. Place two olive halves and one piece of cream cheese on dough triangle. Fold over and pinch edges to seal. Repeat with remaining olives. Place these triangles evenly-spaced on an ungreased baking sheet. Brush with the beaten egg.
Bake for 12-14 minutes, or until golden. Cool on a wire rack for a couple of minutes. Serve.
Store in airtight container in the fridge. To reheat, reheat on a baking sheet in a preheated 325 degree oven for 7-8 minutes or until warmed up. Do Not Microwave! Enjoy! -Diana
Submitted by Diana Bogue
Contributed on: Monday January 2nd, 2006