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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 12 |
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This recipe is being contributed by my friend Gina from work. She takes this to dinner parties and it's a huge hit! She says that you can cut this into small squares and serve it as appetizers or larger squares as a main meal. ENJOY! :-) Ingredients:
2 (12 ounce) packages crescent rolls |
1/2 lb ham, very thinly sliced, any kind you want |
1/2 lb salami, very thinly sliced |
1/2 lb provolone cheese, very thinly sliced, sharp if you can find it |
7 eggs, divided |
1 cup parmesan cheese |
2 (12 ounce) jars roasted red peppers, drained, you may only need 1 jar |
Directions:
1. Preheat oven to 350 degrees. Grease the bottom of a 9 x 13-inch lasagna pan.
2. Lay out 1 package of the crescent rolls in the bottom of the pan and pinch holes in the dough.
3. Layer 1/2 of each lunch meat (start with the salami, then the provolone and then the ham) over the crescent rolls.
4. Make a mixture with the parmesan cheese and 6 of the eggs and pour it on top of the layered meats (it will look like a mess).
5. Layer the roasted peppers over the mess. .
6. Repeat the meat layer over the peppers.
7. Top this with the other package of crescent rolls rolled out and pinched together.
8. Brush this with the remaining beaten egg.
9. Cover with aluminum foil and bake for 1/2 hour. Uncover and bake for another 1/2 hour.
10. Let it cool before cutting to make it easier.
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