Stuffed with savory meats, cheeses and even sweet red peppers, this hearty, ooey-gooey appetizer will satisfy an entire offensive line! Wrapped in a crisp and convenient crescent roll crust, it comes together quickly and bakes in under an hour, making it the perfect potluck bring-along.
—BREA BARCLAY, PACKERS WOMEN’S ASSOCIATION GREEN BAY, WI
PREP: 20 MIN. • BAKE: 45 MIN. + STANDING • MAKES: 20 SERVINGS
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
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1 jar (12 ounces) roasted sweet red peppers, drained
1 large egg yolk, beaten
1. Preheat oven to 350°. Unroll one tube of crescent dough into one long rectangle; press perforations to seal. Press onto the bottom and up the sides of an ungreased 11x7-in. baking dish.
2. Layer meats and cheeses on dough in the order listed. Whisk eggs and seasonings until well blended; pour into dish. Top with roasted pepper.
3. 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, about 15-20 minutes. Let stand 20 minutes.
PER SERVING 1 piece: 229 cal., 15g fat (7g sat. fat), 58mg chol., 662mg sod., 10g carb. (2g sugars, 0 fiber), 11g pro.