Ingredients
2 tubes (8 ounces each) refrigerated crescent rolls1/4 pound thinly sliced hard salami1/4 pound thinly sliced deli ham1/4 pound sliced pepperoni1/4 pound sliced provolone cheese2 large eggsDash pepper1 jar (7 ounces) roasted sweet red peppers, drained, patted dry and chopped2 tablespoons grated Parmesan cheese1 large egg yolk, lightly beaten
Preparation
Unroll crescent roll dough into two rectangles; seal seams and perforations. Press one rectangle onto the bottom and 3/4 in. up the sides of a greased 13x9-in. baking dish. Layer with salami, ham, pepperoni and provolone cheese.
Whisk eggs and pepper; pour over cheese. Top with roasted peppers and Parmesan cheese. Place remaining crescent dough rectangle over the top; pinch edges to seal. Brush with egg yolk.
Cover and bake at 350° for 30 minutes. Uncover; bake 15-20 minutes longer or until golden brown. Cut into eight triangles; serve warm.
