Ingredients
2 tubes (8 ounces each) refrigerated crescent rolls1/4 pound thinly sliced hard salami1/4 pound thinly sliced Swiss cheese1/4 pound thinly sliced pepperoni1/4 pound thinly sliced Colby-Monterey Jack cheese1/4 pound thinly sliced prosciutto1/4 pound thinly sliced provolone cheese2 large eggs, room temperature1/2 teaspoon garlic powder1/2 teaspoon pepper1 jar (12 ounces) roasted sweet red peppers, drained1 large egg yolk, beaten
Preparation
Preheat oven to 350°. Unroll 1 tube of crescent dough into a long rectangle; press perforations to seal. Press onto bottom and up sides of an ungreased 11x7-in. baking dish.
Layer meats and cheeses on dough in the order listed. Whisk eggs and seasonings until well blended; pour into dish. Top with roasted peppers.
Unroll remaining tube of dough into a long rectangle; press perforations to seal. Place over filling; pinch seams tight. Brush with beaten egg yolk; cover with foil. Bake 30 minutes; remove foil. Bake until golden brown, 15-20 minutes. Let stand 20 minutes.
