A delicious recipe that can be cut into smaller squares for an appetizer, or larger squares for a quick and easy dinner!
2 (10 ounce) cans refrigerated crescent dinner rolls (regular, reduced fat, or garlic butter-I’ve tried all, they all work great)
1/4 pound thinly sliced prosciutto
1/4 pound thinly sliced provolone cheese
1/4 pound thinly sliced Swiss cheese
1/4 pound thinly sliced hard Genoa salami
1/4 pound thinly sliced pepperoni
1/4 pound thinly slice American cheese
1 (12 ounce) jar roasted red peppers, drained, cut into thin strips
3 tablespoons grated Parmesan cheese
1/2 teaspoon ground black pepper
- Preheat oven to 350 degrees F (175 C).
- Unroll one package of crescent roll dough, and cover the bottom of a 9×13 inch pan. Layer the ham, Swiss, salami, provolone, pepperoni, American, and red peppers, on top of the dough.
- In a bowl, beat the eggs lightly, and stir in the parmesan cheese and black pepper. Pour 3/4 of this mixture over the peppers. Unroll the second package of dough, and place over the top of the peppers. Brush with the remaining egg mixture. Cover with aluminum foil.
- Bake for 25 minutes in the preheated oven. Remove foil, and bake another 10 to 20 minutes, or until dough is fluffy and golden brown. Cut into squares. Serve warm, or at room temperature.