Description
Flaky crescent rolls layered with deli meats, cheeses, and roasted red peppers, topped with an herby egg mixture for the ultimate party appetizer.
Ingredients
Scale
- 2 cans (8 oz each) refrigerated crescent rolls
- ¼ lb deli ham, sliced
- ¼ lb salami, sliced
- ¼ lb pepperoni, sliced
- ¼ lb provolone cheese slices
- ¼ lb Swiss cheese slices
- 1 jar (12 oz) roasted red peppers, drained and cut into strips
- 3 large eggs
- 3 tbsp grated Parmesan cheese
- 1 tbsp basil pesto
Instructions
- Preheat oven to 350°F. Spray a 9×13-inch baking dish with cooking spray.
- Press one can of crescent dough into the dish, sealing seams.
- Layer ham, Swiss cheese, salami, provolone, pepperoni, and roasted red peppers.
- Cover with the second can of crescent dough, sealing seams.
- Whisk eggs, Parmesan, and pesto. Pour over top.
- Cover with foil; bake for 30 minutes. Remove foil and bake 15-20 minutes until golden.
- Cool for 5 minutes, slice, and serve warm or at room temperature.
Notes
- Customize with your favorite deli meats and cheeses.
- Drain red peppers well to avoid soggy layers.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian-inspired