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
Notes from the Test Kitchen: Sporty Snack Showdown Contest Winner!
I can't wait to fix this one again! This is the type of dish that's so good it will haunt you.... to the point where you find yourself having eaten the whole pan. Ideal party treat or game day snack.
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
Preheat 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.
Layer with ham, provolone, Swiss, salami and pepperoni in the order shown above,
Distribute drained and sliced roasted red peppers over top.
In a small mixing bowl combine eggs, Parmesan and pepper; beat lightly.
Pour 3/4 cup of egg mixture over the top of the peppers; distribute evenly.
Unroll the second package of crescent rolls and place over the top of the red peppers; brush with the remaining egg mixture.
Cover with aluminum foil and bake in preheated oven for 25 minutes. Remove foil and bake another 10-20 minutes until dough is golden brown and slightly puffy. Remove from oven let sit for about 10 minutes for easier cutting. Serve warm or at room temperature.