Hot antipasto
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cans | Pillsbury crescent rolls |
| ¼ | pounds | Sliced ham |
| ¼ | pounds | Sliced pepperoni |
| ¼ | pounds | Sliced genoa salami |
| ¼ | pounds | Sliced provolone cheese |
| ¼ | pounds | Sliced swiss cheese |
| 3 | Eggs | |
| ¼ | cup | Parmesan cheese |
| 1 | Jar (small) roasted red peppers (optional) | |
| 2 | tablespoons | Water |
Directions
Spray rectangle baking dish with nonstick spray and unroll 1 can of crescent rolls and lay on bottom of pan. Layer meat and cheeses ending with all of the roasted peppers on top. Beat eggs and water in small bowl -- then add parmesan cheese and pour over layers. Unroll second can of crescent rolls and lay over layers. Brush top layer with bit of egg mixture still remaining in bowl. Bake at 450 for 45 minutes or until top is golden brown. Cool and cut into small squares. Serve warm.
Recipe by: unknown
Posted to TNT - Prodigy's Recipe Exchange Newsletter by " Derek and Candice" <DCValencia@...> on Nov 21, 1997