1 lg. red sweet pepper, coarsely chopped
1 tbsp. cooking oil
1 (8) pkg. refrigerated crescent rolls
4 beaten eggs
1/2 of 10 oz. pkg. frozen chopped spinach, thawed and 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
Tomato roses (optional)

In a medium skillet cook sweet peppers in hot oil until crisp tender, drain. Separate crescent rolls into triangles. Press rolls over bottom and 3/4 inch up sides of a 9 or 9 1/2 inch 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 at 350 degrees for about 30 minutes or until set. Top with tomato roses. Cut into wedge and serve warm. Makes 12 servings.