Ingredients Jump to Instructions ↓

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

  2. 1-1/2 cups finely diced fully cooked ham

  3. 1 cup (4 ounces) shredded Swiss cheese

  4. 1 package (3 ounces) sliced pepperoni, chopped

  5. 8 slices provolone cheese

  6. 1 jar (12 ounces) roasted sweet red peppers, well drained and cut into strips

  7. 4 eggs

  8. 1/4 cup grated Parmesan cheese

  9. 3 teaspoons Italian salad dressing mix

Instructions Jump to Ingredients ↑

  1. Unroll one tube of crescent dough into a long rectangle; press onto the bottom and 3/4 in. up the sides of a greased 13-in. x 9-in. baking dish. Seal seams and perforations. Top with half of the ham; layer with Swiss cheese, pepperoni, provolone cheese and remaining ham. Top with red peppers. In a small bowl, whisk the eggs, Parmesan cheese and salad dressing mix; set aside 1/4 cup. Pour remaining egg mixture over peppers. On a lightly floured surface, roll out remaining crescent dough into a 13-in. x 9-in. rectangle; seal seams and perforations. Place over filling; pinch edges to seal. Cover and bake at 350° for 30 minutes. Uncover; brush with reserved egg mixture. Bake 20-25 minutes longer or until crust is golden brown. Cool on a wire rack for 5 minutes. Cut into triangles. Serve warm. Yield: 2 dozen.


Send feedback