Antipasto Bread

• 2 (8 ounce) packages Pillsbury Refrigerated Crescent Dinner Rolls
• 1 (12 ounce) jar of mancini sweet roasted red peppers (You can use Cento or Progresso or whatever other brand is available)
• 1/4 lb baked ham
• 1/4 lb swiss cheese
• 1/4 lb genoa salami
• 1/4 lb provolone cheese
• 1/4 lb pepperoni
• 3 eggs
• 2 tablespoons grated parmesan cheese

1. Preheat oven to 350.
2. In a 9 x 13 ungreased baking pan, unroll one package of crescent rolls, sealing perforations and press dough to edges of pan.
3. Top the crescent roll dough with the ham, swiss, salami, provolone and the pepperoni.
4. Slice the roasted peppers into strips, and lay them on top of the pepperoni layer.
5. Beat 2 eggs with the Parmesan cheese, and pour over the roasted peppers.
6. Top with the second package of crescent rolls, again sealing the perforations as best as you can and pressing dough to the edges of the pan.
7. Beat the last egg and spread on top of the dough.
8. Cover with foil and bake for 30 minutes.
9. Remove foil and bake until golden brown, 10-15 minutes more.
10. Let sit at least 10 minutes before cutting into 2 inch squares.
11. Serve warm.

red peppers, ham, swiss cheese, genoa salami, provolone cheese, pepperoni, eggs, parmesan cheese

Taken from www.food.com/recipe/antipasto-bread-71884 (may not work)