Categories: Appetizers

Ingredients

• 2- 8 oz. tubes refrigerated crescent rolls
• 1/4 lb thinly sliced hard salami
• 1/4 lb thinly sliced Swiss cheese
• 1/4 lb thinly sliced pepperoni
• 1/4 lb thinly sliced Colby-Monterey Jack cheese
• 1/4 lb thinly sliced prosciutto
• 1/4 lb thinly sliced provolone
• 2 large eggs
• 1/2 tsp garlic powder
• 1/2 tsp pepper
• 12 oz. jar roasted sweet red peppers, drained
• 1 large egg yolk, beaten

Directions

1. Preheat oven to 350. Unroll one tube of crescent dough into one long rectangle; press perforations to seal. Press onto bottom and up sides of an ungreased 11×7-in. baking dish.

2. Layer meats and cheeses on dough in the order listed. Whisk eggs and seasonings until well blended; pour into dish. Top with roasted pepper.

3. Unroll remaining tube of dough into a long rectangle; press perforations to seal. Place over filling; pinch seams tight. Brush with beaten egg yolk; cover with foil. Bake 30 minutes; remove the foil. Bake mixture until golden brown, about 15-20 minutes. Let stand 20 minutes.

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