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Instructions |
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Preheat oven to 350 degrees
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Unroll 1 can of crescent rolls and place on bottom of lightly greased 9X13 baking dish, seal up the seams and spread to cover bottom of dish to form a bottom crust. Spoon a layer of the pesto on the bottom crust. Bake for 6 minutes.
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Increase oven temperature to 375 degrees
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Layer evenly the prosciutto and next 4 ingredients along the bottom pesto crust. Top with roasted red peppers. Wisk the eggs, Romano cheese and pepper and pour over the red peppers. Unroll the second can of crescent rolls and place on top. Cover with foil and bake for approximately 20 minutes, remove foil and bake an additional 15-20 minutes or until the top is light golden brown and edges are bubbly. Allow to stand for 10 minutes before cutting into small squares.
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Suggestions |
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This is great served cold, room temperature or hot!
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Originally Submitted
3/12/2012
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