This recipe is supposed be an appetizer.. but we eat this as a meal. You could cut it into bite-sized pieces and serve it with toothpicks (as an appetizer).
1/4 lb. Genoa Salami, sliced pretty thin
1/4 lb. Ham, sliced pretty thin
1/4 lb. Pepperoni, sliced pretty thin
1/4 lb. White American cheese, sliced pretty thin
1/4 lb. Swiss cheese, sliced pretty thin
1/4 lb. Provolene cheese, sliced pretty thin
2 packages of Pillsbury Crescent Rolls (don’t use the cheap ones – they don’t come out as good)
2 eggs, beaten
1 small jar of Roasted Peppers, drained
dash of garlic powder and pepper to spice
Preheat the oven to 350 degrees.
On a bottom of a greased pan (I find it easier to use disposable foil pans for this particular recipe), use one package of crescent rolls to cover the bottom of this greased pan.
Alternate layering deli meat and cheese (just like you would do with lasagna) until all deli meat and cheese are used up. Top this with the red peppers.
Pour and spread about 3/4 of the beaten eggs over this (reserve the rest to spread on the very top).
Sprinkle on your garlic powder and pepper. Cover the very top with the other package of crescent rolls. Brush on the remaining beaten eggs to help it brown nicely in the oven.
Cover the top of pan with tin foil and bake at 350 degrees for 30 minutes.
After 30 minutes, remove the tin foil and bake for an additional 30 minutes or until nicely browned.