WHAT YOU WILL NEED

• 2 (10 oz) cans refrigerated crescent rolls
• 1⁄4 lb thinly sliced deli ham
• 1⁄2 lb thinly sliced provolone cheese
• 1⁄4 lb Yancey’s Fancy Genoa Salami
• 1⁄4 lb Yancey’s Fancy Pepperoni
• 12 oz jar roasted red peppers, drained and cut into thin strips
• 3 eggs
• 3 tbsp grated Parmesan cheese
• Freshly ground black pepper to taste
  

WHAT TO DO

1. Preheat oven to 350°F
2. Unroll one package of crescent rolls and cover the bottom of a 9X13 pan
3. Layer in the following order: ham, 1⁄2 the provolone cheese, salami, the remaining provolone cheese, pepperoni and red pepper strips on top of the dough
4. In a small bowl, beat the eggs and stir in the Parmesan cheese and black pepper. Pour 3⁄4 of the egg mixture over the peppers
5. Unroll the second package of crescent rolls and place over the top of the peppers. Brush with remaining egg mixture, and then cover with aluminum foil
6. Bake for 25 minutes in the preheated oven. Remove the foil and bake another 10-20 minutes until the dough is fluffy and golden brown
7. Cut into squares for serving either warm or room temperature

Prep Time: 10 Minutes

Cook Time: 35-45 Minutes

Number of Servings: 8-10