Antipasto Squares

By linda1949

Ingredients

• 1 large jar Mancini Roasted Red Peppers, drained and sliced into mid-sized julienne strips
• 2 packages Crescent Rolls, refrigerated
• 1/4 lb. Provolone Cheese, sliced thin
• 1/4 lb. Genoa Salami, sliced thin
• 1/4 lb. Swiss Cheese, sliced thin
• 1/4 lb. Pepperoni, sliced, large roll size
• 3 eggs, beaten with a little pepper
• 3 tablespoons Parmesan Cheese

Preparation

Step 1

Open one of the packages of crescent rolls and spread the entire roll with fingers over the bottom of a 9x13 pan. Layer meat and cheese in the order as written. Top with peppers. Pour most of the egg mixture over this layer (reserve some for brushing top). Sprinkle the parmesan cheese over evenly.

Top with second package of rolls that have been stretched out as much as possible over the meat/pepper/egg layer. Expect there to be some gaps or holes which will fill in as it cooks. Brush with rest of egg mixture.

Cover with foil. Bake at 350 degrees for 25 minutes. Remove foil and bake 10 minutes longer or until set in center and brown on top. Let cool a few minutes, then cut into squares. Serve at room temperature or warm.