2 tubes refrigerated crescent sheets or rolls, divided
1/4 pound swiss cheese, thinly sliced
1/4 pound baked ham, thinly sliced
1/4 pound Genoa salami, thinly sliced
1/4 pound sharp provolone, thinly sliced
1/4 pound pepperoni, thinly sliced
12-oz jar roasted peppers, drained
4 eggs
1/4 cup Parmesan
Instructions
Preheat oven to 400; press one can dough over bottom of ungreased 9x13 baking dish (if using roll dough, press seams together).
Layer cold cuts and peppers in order listed; beat together eggs and Parmesan, pour all but 1/4 cup over layers.
Top with second can dough (if using roll dough, place on waxed paper and press seams together), pressing to fit to edges of baking dish; brush remaining egg mixture over dough.
Cover baking dish with foil and bake 30 minutes; uncover dish, bake 15 minutes longer until top is lightly browned; serve hot or at room temperature.
Originally Submitted
3/20/2010
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