| | Directions | | Heat oven to 350. Coat 9x13 pan with cooking spray. Unroll 1 pkg crescent rolls and use dough to line the bottom of prepared baking dish. Pinch seams together with fingers. Cover rolls with half of the salami on the first layer, half the provolone on the second layer and half the ham. Lightly beat together 6 of the eggs and the Parmesan-pour 1/2 of this mixture evenly over the top. Top with half of the roasted peppers. Repeat, layering with remaining salami, cheese, ham, egg mixture and peppers. Top with remaining pkg of crescent rolls. Lightly beat remaining egg and brush over top. Cover with foil and bake for 30 minutes. Uncover and bake for 30 additional minutes. Cool for 1 hour. Cut into squares. |
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| Ingredients | | - |  | 2 packages each) crescent rolls (8 ounce pkg) |
| - | | 1/2 pound sliced deli salami |
| - | | 1/2 pound sliced deli ham |
| - | | 1/2 pound sliced provolone cheese |
| - | | 7 eggs |
| - | | 1 cup grated Parmesan cheese |
| - | | 2 jars each) roasted red peppers, drained & patted dry (12 ounce jars) |
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