Antipasto Bread

Recipe by Mary Close
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 5mins
YIELD: 24 squares
UNITS: US

INGREDIENTS

Nutrition
  • 2
    (8 ounce) packages Pillsbury Refrigerated Crescent Dinner Rolls
  • 1
    (12 ounce) jar of mancini sweet roasted red peppers (You can use Cento or Progresso or whatever other brand is available)
  • 14
    lb baked ham
  • 14
  • 14
    lb genoa salami
  • 14
    lb pepperoni
  • 2
    tablespoons grated parmesan cheese
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DIRECTIONS

  • Preheat oven to 350.
  • In a 9 x 13 ungreased baking pan, unroll one package of crescent rolls, sealing perforations and press dough to edges of pan.
  • Top the crescent roll dough with the ham, swiss, salami, provolone and the pepperoni.
  • Slice the roasted peppers into strips, and lay them on top of the pepperoni layer.
  • Beat 2 eggs with the Parmesan cheese, and pour over the roasted peppers.
  • Top with the second package of crescent rolls, again sealing the perforations as best as you can and pressing dough to the edges of the pan.
  • Beat the last egg and spread on top of the dough.
  • Cover with foil and bake for 30 minutes.
  • Remove foil and bake until golden brown, 10-15 minutes more.
  • Let sit at least 10 minutes before cutting into 2 inch squares.
  • Serve warm.
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