Italian Hoagie Delight

"This recipe is being contributed by my friend Gina from work. She takes this to dinner parties and it's a huge hit! She says that you can cut this into small squares and serve it as appetizers or larger squares as a main meal. ENJOY! :-)"
 
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Ready In:
40mins
Ingredients:
7
Yields:
1 9 x 13 inch pan

ingredients

  • 2 (12 ounce) packages crescent rolls
  • 12 lb ham, very thinly sliced, any kind you want
  • 12 lb salami, very thinly sliced
  • 12 lb provolone cheese, very thinly sliced, sharp if you can find it
  • 7 eggs, divided
  • 1 cup parmesan cheese
  • 2 (12 ounce) jars roasted red peppers, drained, you may only need 1 jar
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directions

  • Preheat oven to 350 degrees. Grease the bottom of a 9 x 13-inch lasagna pan.
  • Lay out 1 package of the crescent rolls in the bottom of the pan and pinch holes in the dough.
  • Layer 1/2 of each lunch meat (start with the salami, then the provolone and then the ham) over the crescent rolls.
  • Make a mixture with the parmesan cheese and 6 of the eggs and pour it on top of the layered meats (it will look like a mess).
  • Layer the roasted peppers over the "mess.".
  • Repeat the meat layer over the peppers.
  • Top this with the other package of crescent rolls rolled out and pinched together.
  • Brush this with the remaining beaten egg.
  • Cover with aluminum foil and bake for 1/2 hour. Uncover and bake for another 1/2 hour.
  • Let it cool before cutting to make it easier.

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