2 tablespoons butter or margarine
1 small onion, thinly sliced (I used a red onion)
1 green pepper, thinly sliced (can used 1/2 red and 1/2 green)
1 (8 ounce) can refrigerated crescent dinner rolls (I used Pillsbury Cresent Recipe Creations)
1/4 teaspoon italian seasoning
1/4 teaspoon garlic powder
5 slices havarti cheese
2 slices bacon, crisply cooked and crumbled (optional)
Preheat oven to 425 degrees.
In 10 inch skillet melt over butter over medium low heat.
Add onion and cook in butter for 10 minutes, stirring frequently or until light golden brown and caramelized.
Add green pepper and cook 5 to 6 minutes, stirring frequently, until peppers are tender.
On ungreased cookie sheet, unroll dough into 1 large rectangle. If using crescent rolls, firmly press perforations to seal. Press into 12 x 7 rectangle, forming 1/4 inch rim around edge of dough.
Sprinkle with Italian seasoning.
Sprinkle with garlic powder.
Top with half of the cheese (2.5 slices).
Sprinkle bacon crumbles over mixture.
Spoon pepper onion mixture over dough evenly.
Top with remaining cheese (other 2.5 slices).
Bake 10 to 14 minutes or until edges are golden brown and cheese is melted. Let stand 5 minutes.
To serve, cut in half lengthwise and then crosswise into strips. Serve warm