Roman Delight Quiche

• 2 pkg. crescent rolls
• 1/2 lb. each: salami, boiled ham and Provolone
• 1 large and 1 small jar roasted peppers, drained and cut up
• 4 eggs
• 3 oz. grated Parmesan cheese
• 1 egg, beaten and held in reserve

1. Beat 4 eggs and Parmesan cheese together.
2. Smooth 1 package rolls on bottom of 13 x 9 x 2-inch pan.
3. Layer 1/2 of salami, ham and Provolone.
4. Spread 1/2 of peppers over top.
5. Pour 1/2 of egg/cheese mixture over top, tilting pan to spread.
6. Repeat process (omitting layer of rolls).
7. Top with remaining package of rolls and brush with reserved beaten egg.
8. Bake at 350u0b0 for 40 minutes covered with foil (tent foil to prevent sticking) 10 to 15 minutes uncovered.
9. Cool and cut into desired shapes and sizes.
10. May be served hot or cold.
11. Can be reheated; refrigerates well.
12. Freezes well.

crescent rolls, salami, peppers, eggs, parmesan cheese, egg

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1050374 (may not work)