1 lg. red sweet pepper, coarsely chopped
1 tbsp. cooking oil
1 pkg. (8) refrigerated crescent rolls
4 beaten eggs
1/2 of 10 oz. pkg. frozen chopped spinach, thawed & well drained
1 c. shredded Monterey Jack cheese (4 oz.)
2 oz. sliced pepperoni, cut into strips (1/4 c.)
1/4 c. light cream or milk
2 tbsp. grated Parmesan cheese

In a medium skillet cook sweet pepper in hot oil until crisp tender; drain.

Separate crescent rolls into triangles. Press rolls over bottom and 3/4" up sides of a 9" or 9 1/2" tart pan or quiche dish, pressing dough together well at the perforations.

In a medium mixing bowl combine sweet pepper, eggs, spinach, Monterey Jack cheese, pepperoni, light cream or milk, Parmesan cheese and 1/8 teaspoon pepper. Pour into crust lined pan.

Bake in a 350 degree oven about 30 minutes or until set. Top with tomato roses. Cut into wedges and serve warm. Makes 12 servings.

To Make A Tomato Rose: Use a sharp paring knife to cut a shallow circle from the bottom of a tomato, but don't sever it completely. Continue cutting a continuous narrow spiral around the sides of the tomato, tapering the strip at the end. Curl the strips onto the base in the shape of a rose.