I saved this recipe from a Family Circle magazine a couple years and have only made it one other time. It’s so quick and easy and it was gone in no time!
2 pkgs refrigerated crescent rolls
1/2 lb sliced deli salami
1/2 lb sliced provolone cheese
1/2 lb sliced boiled deli ham
1 cup grated parmesan cheese
2 jars (12 oz each) roasted red peppers, drained
Preheat oven to 350 degrees. Coat a 13x9x2 inch glass baking dish with nonstick cooking spray. Unroll 1 package of the crescent rolls and use dough to line the bottom of the dish. Pinch seams together with fingers.
Cover rolls with half the salami, provolone and ham. Lightly beat together 6 eggs and Parmesan cheese; pour half evenly over top. Top with half of the roasted red peppers. Repeat layering with remaining salami, cheese, ham, egg mixture and peppers. Top with remaining package of crescent rolls.
Lightly beat remaining egg and brush over top. Cover dish with foil; bake at 350 degrees for 30 minutes. Uncover and bake for 25 – 30 minutes. Cool for 1 hour; cut into 32 squares and serve.