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Antipasto Bake



2 tubes (8 ounces each) refrigerated crescent rolls

1/4 pound thinly sliced hard salami

1/4 pound thinly sliced Swiss cheese

1/4 pound thinly sliced pepperoni

1/4 pound thinly sliced Colby-Monterey Jack cheese

1/4 pound thinly sliced prosciutto

1/4 pound thinly sliced provolone cheese

2 large eggs, room temperature

1/2 teaspoon garlic powder

1/2 teaspoon pepper

1 large egg yolk, beaten


Directions:

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, 10-15





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