ANTIPASTO BAKE

Antipasto Bake image

Provided by virginia duncan

Time 3h5m

Number Of Ingredients 12

Previous Next

2 tube(s) (8 oz. each) refrigerated crescent rolls
1/4 lb thinly sliced hard salami
1/4 lb thinly sliced swiss cheese
1/4 lb thinly sliced pepperoni
1/4 lb thinly sliced colby-monterey jack cheese
1/4 lb thinly sliced prosciutto
1/4 lb thinly sliced provolone cheese
2 large eggs
1/2 tsp garlic powder
1/2 tsp pepper
1 jar(s) (12 oz) roasted sweet red peppers, drained
1 large egg yolk, beaten

Steps:

1. Unroll one tube of crescent dough into one long rectangle; press perforations to seal. Press onto the bottom and up the sides of an ungreased 11 x7 baking dish.
2. Layer the meats and cheeses on dough in the order listed. Whisk the eggs and seasonings until well blended; pour into the dish. Top with roasted pepper.
3. Unroll remaining tube of dough into a long rectangle; press perforations to seal. Place over the filling; pinch seams tight. Brush with beaten egg yolk; cover with foil.
4. Bake at 350 degrees for 30 minutes; remove foil. Bake until golden brown, about 15-20 minutes. Let stand 20 minutes.