Preheat oven to 375°F.
Separate crescent dough into eight triangles; place in an ungreased 9-in. fluted tart pan with removable bottom with points toward the center.
Press onto the bottom and up the sides to form a crust; seal seams. Set aside.
In a small skillet, saute red pepper in oil until tender.
Add garlic; cook 1 minute longer. Remove from the heat.
In another small bowl, combine the remaining ingredients; stir in red pepper mixture. Pour into crust.
Bake at 375° for 25-30 minutes or until a knife inserted near the center comes out clean.
Let stand for 5 minutes before cutting.