Pepper Cheese Focaccia
|Onion||1 Medium, thinly sliced|
|Sweet red pepper strips||1⁄2 Cup (8 tbs) (2 Inch Thin Strips)|
|Green pepper strips||1⁄2 Cup (8 tbs) (2 Inch Thin Strips)|
|Olive oil||2 Tablespoon|
|Hot sauce||1⁄2 Teaspoon|
|Crescent rolls||16 Ounce (2 Packages, 8 Ounce Each)|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
|Shredded monterey jack cheese||1 Pound|
Preheat oven in Convection Bake to 350°F (*325°F).
Saute onion, red pepper and green pepper in olive oil until crisp-tender. Stir in hot sauce. Set aside.
Grease a 15" x 10" x 1" jellyroll pan. Press crescent roll dough onto jelly roll pan.
Convection Bake for 5 minutes. Sprinkle with Parmesan cheese. Top with onion mixture and Monterey Jack cheese. Bake for additional 15 minutes or until cheese begins