Posted by moderndaygourmet on September 1, 2007
This is also from Confessions of a Kitchen Diva. I’ve made it a lot at the holidays.
2 packages refrigerated crescent rolls
1/4 pound provolone cheese slices (6-8 slices)
1/4 pound Swiss cheese slices (6-8 slices)
1/4 pound baked ham slices (6-8 slices)
1/4 pound hard salami slices (12-14 slices)
1 jar (24 ounces) roasted red peppers, drained well
3 large eggs
1/4 cup Parmesan cheese
1/8 teaspoon black pepper
Unroll 1 package of rolls and cover the bottom of a lightly greased ovenproof dish (13×9), pressing the perforations to seal and stretching as necessary to cover. Layer cheeses, ham and salami over the dough. Pat peppers dry with a paper towel and lay flat over the salami.
Mix eggs, Parmesan cheese and pepper together. Pour 3/4 of mixture over the peppers.
Unroll the remaining can of rolls over the top of the peppers and egg mixture, pressing perforations to seal. Brush the top of dough with the remaining egg mixture. Cover the pan with foil and bake 30 minutes. Remove foil and bake an additional 10-15 minutes or until top is golden brown. Remove from oven and let cool slightly before cutting.