Name: Antipasto Bake
Prep time: 20 min
Cook time: 20 min
Yield: 2
Ingredients: 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 jar (12 ounces) roasted sweet red peppers, drained -; 1 large egg yolk, beaten -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Antipasto Bake

1. 2 tubes (8 ounces each) refrigerated crescent rolls -

2. 1/4 pound thinly sliced hard salami -

3. 1/4 pound thinly sliced Swiss cheese -

4. 1/4 pound thinly sliced pepperoni -

5. 1/4 pound thinly sliced Colby-Monterey Jack cheese -

6. 1/4 pound thinly sliced prosciutto -

7. 1/4 pound thinly sliced provolone cheese -

8. 2 large eggs, room temperature -

9. 1/2 teaspoon garlic powder -

10. 1/2 teaspoon pepper -

11. 1 jar (12 ounces) roasted sweet red peppers, drained -

12. 1 large egg yolk, beaten -

How to cook deliciously - Antipasto Bake

1. Stage

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.

2. Stage

Layer meats and cheeses on dough in the order listed. Whisk eggs and seasonings until well blended; pour into dish. Top with roasted peppers.

3. Stage

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, 15-20 minutes. Let stand 20 minutes.