By Gail Herbest Gaillee
This is absolutely the best!! A cross between antipasto and a deep dish pizza. cut into small squares for appetizer or larger squares for a main dish. I have had this recipe for a few years and had forgotten about it, until I was going through some old cook books and a paper fell out that I had it written down on. Great for company, game day or any day. You will not be disappointed
10 oz size refrigerated cresent rolls
thinly sliced boiled ham
thinly sliced provalone cheese
thinly sliced swiss cheese
thinly sliced genoa salami (about 12 slices)
thinly sliced pepperoni ( about 30 slices)
12 oz size, roasted red peppers, drained and cut into thin strips
grated parmesan cheese
ground black pepper
1Preheat oven to 350 degrees and very lightly spray 9x13 baking pan with non stick cooking spray. Unroll one package of the crescent rolls and cover the bottom of the prepared pan.
6Unroll the second package of crescent rolls and place over the top of the red peppers; brush with the remaining egg mixture.