Shelly's Recipe

BAKED ANTIPASTO

Category: Hot

2 pkg refrigerated crescent dinner roll dough
1/4 sliced provolone cheese, thinly
1/4 pound salami, thinly sliced
1/4 pound ham, thinly sliced
1/4 pound pepperoni, thinly sliced
1/4 pound mozzarella cheese, thinly sliced
1/4 pound any other desired Italian cold cuts
3 eggs, beaten
Grated Parmesan cheese, to taste
Italian seasoning, to taste
1 (7-ounce) jar roasted red peppers
1 (2-ounce) can sliced black olives

Preheat oven to 350. Spray a 13x9 inch glass baking dish with vegetable oil spray.

Open the first package of crescent rolls. Unroll the dough and place it on the bottom of the glass baking dish, pressing the seams together, to make the bottom crust. Begin to layer each thinly sliced item in the order as listed.

In a bowl, combine the eggs, grated cheese, and Italian seasoning. Mix well. Pour this mixture over the layered meats and cheeses. Top with an even layer of roasted red peppers and black olives. Open the second package of crescent rolls. Unroll the dough and place it over the top of the glass baking dish, covering as much of the layered ingredients as possible. Bake for 30 to 35 minutes, or until golden brown. Serve immediately. Servings: 12