Lots of people have asked for the recipe for this since last weekend:
2 8oz cans Pillsbury crescent rolls
1/4 lb Swiss cheese slices (about 8 )
1/4 lb Provolone slices (about 6)
1/4 lb Genoa salami, thinly sliced
1/4 lb Tavern ham, thinly sliced
1/4 lb Pepperoni, thinly sliced
1/2 c. grated Parmesan cheese +3 Tbsp (for topping)
1 jar diced Piquillo peppers, drained (1/2 – 2/3 cup diced)
3 large eggs, lightly beaten
1 large egg, lightly beaten
Preheat oven to 350 F. Spary 9 x 13 inch baking pan with nonstick spray. Unroll 1 package of crescent rolls and press in an even layer to cover pan bottom, pinching seams together.
Layer together in following order on top of crescent rolls: salami, provolone, ham, swiss, pepperoni, and 1/2 cup Parmesan. Sprinkle with chopped roasted peppers. Pour the lightly beaten 3 eggs over top, lightly spreading to cover.
On a rolling mat, unfold remaining CHILLED can of crescent rolls, pressing perforations to seal. Roll out to 9 x 13 rectangle. Using mat as an aid, place crescent rolls over egg mixture. Brush with enough of the remaining 1 egg to cover rolls ans sprinkle with remaining 3 Tbsp of Parmesan.
Cover with foil and bake 30 minutes. Uncover and bake an additional 15 – 20 minutes until golden brown. Coll at least 15 minutes (otherwise squares will slide and fall apart) and then slice into desired size squares.
Serve warm or at room temperature.