4 medium green bell peppers, chopped
1 onion, peeled and sliced into rings
1 red bell pepper, chopped
4 cups rolled oats
2 cups all-purpose flour
salt and freshly ground black pepper to taste
1 (8 ounce) can refrigerated crescent roll dough
1 cup applesauce
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
Mix green peppers with olive oil, onions, red bell peppers and oats. Place them in a shallow baking dish and sprinkle with salt and pepper.
Bake in preheated oven for 30 minutes, or until tender and slightly browned.
Meanwhile, in small bowl, combine rolled oats, flour, salt and pepper. Stir well then cut into large squares.
Scoop shapes onto prepared baking sheet(s) and bake for 15 minutes, until heated through.
Spread cool beans over baked bread. Toast dough for another 5 minutes (if dough glazed, cover with foil next time) before rolling out. Set onto waxed paper lined cookie sheets. Cool completely before serving.