Categories: Appetizers
Ingredients
- 2 (8-ounce) tubes crescent dough sheets
- 1/4 pound hard salami
- 1/4 pound thinly sliced provolone cheese
- 1/4 pound pepperoni
- 1/4 pound thinly sliced mozzarella cheese
- 1/4 pound capicola
- 1/4 pound thinly sliced fontina cheese
- 1 (12-ounce) jar roasted red peppers, drained, patted dry, and sliced into thin strips
- 4 eggs, divided
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon ground black pepper
Directions
- Preheat oven to 350 degrees F.
- Unroll one package of the crescent sheets and press into the bottom and up the sides of a 9×13-inch baking dish.
- Layer on the salami, provolone, pepperoni, mozzarella, capicola, fontina, and roasted red peppers.
- In a small bowl, whisk together 3 of the eggs with the Parmesan cheese and black pepper. Pour over the roasted red peppers.
- Unroll the second package of crescent sheets and place over the filling.
- In a small bowl, lightly beat the remaining egg and brush over the pastry.
- Cover the pan with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 20 to 30 minutes, until puffed and golden brown. Let stand for at least 30 minutes before slicing and serving. These can be served warm or at room temperature.