Antipasto Bake

Name: Antipasto Bake
Ingredients: 2 tubes (8 ounces each) refrigerated crescent rolls; 1/4 pound thinly sliced hard salami; 1/4 pound thinly sliced Swiss cheese; 1/4 pound thinly sliced pepperoni; 1/4 pound thinly sliced Colby-Monterey Jack cheese; 1/4 pound thinly sliced prosciutto; 1/4 pound thinly sliced provolone cheese; 2 large eggs; 1/2 teaspoon garlic powder; 1/2 teaspoon pepper; 1 jar (12 ounces) roasted sweet red peppers, drained; 1 large egg yolk, beaten

12 ingredients

3 steps

Ingredients

2 tubes (8 ounces each) refrigerated crescent rolls
1/4 pound thinly sliced hard salami
1/4 pound thinly sliced Swiss cheese
1/4 pound thinly sliced pepperoni
1/4 pound thinly sliced Colby-Monterey Jack cheese
1/4 pound thinly sliced prosciutto
1/4 pound thinly sliced provolone cheese
2 large eggs
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1 jar (12 ounces) roasted sweet red peppers, drained
1 large egg yolk, beaten

Directions

1

Preheat oven to 350°. Unroll 1 tube of crescent dough into a long rectangle; press perforations to seal. Press onto bottom and up sides of an ungreased 11x7-in. baking dish.
2

Layer meats and cheeses on dough in the order listed. Whisk eggs and seasonings until well blended; pour into dish. Top with roasted pepper.
3

Unroll remaining tube of dough into a long rectangle; press perforations to seal. Place over filling; pinch seams tight. Brush with beaten egg yolk; cover with foil. Bake 30 minutes; remove foil. Bake until golden brown, 15-20 minutes. Let stand 20 minutes.