10 fl oz refrigerated crescent dinner rolls, 2 cans
¼ lb boiled ham, thinly sliced
¼ lb provolone cheese, thinly sliced
¼ lb swiss cheese, thinly sliced
¼ lb genoa salami, thinly sliced
¼ lb pepperoni sausage, thinly sliced
12 fl oz roasted red peppers, 1 jar, drained, cut into thin strips
3 eggs
3 tbsp parmesan cheese, grated
½ tsp ground black pepper
Preheat oven to 350 degrees F.
Unroll one package of crescent roll dough, and cover the bottom of a 9x13-inch pan. Layer the ham, provolone cheese, Swiss cheese, salami, pepperoni, and red peppers, on top of the dough.
In a bowl, beat the eggs lightly, and stir in the parmesan cheese and black pepper. Pour ¾ of this mixture over the peppers. Unroll the second package of dough, and place over the top of the peppers. Brush with the remaining egg mixture. Cover with aluminum foil.
Bake for 25 minutes in the preheated oven. Remove foil, and bake another 10 to 20 minutes, or until dough is fluffy and golden brown. Cut into squares. Serve warm, or at room temperature.
Sugar: 3g
:
Calcium: 221mg
Calories: 332kcal
Carbohydrates: 15g
Cholesterol: 95mg
Fat: 24g
Fiber: 1g
Iron: 1mg
Monounsaturated Fat: 7g
Polyunsaturated Fat: 3g
Potassium: 204mg
Protein: 16g
Saturated Fat: 10g
Sodium: 1491mg
Trans Fat: 1g
Vitamin A: 462IU
Vitamin C: 17mg
