Hot Antipasto Sandwiches

• 2 tubes (8 ounces each) refrigerated crescent rolls
• 1/4 pound thinly sliced hard salami
• 1/4 pound thinly sliced deli ham
• 1/4 pound sliced pepperoni
• 1/4 pound sliced provolone cheese
• 2 large eggs
• Dash pepper
• 1 jar (7 ounces) roasted sweet red peppers, drained, patted dry and chopped
• 2 tablespoons grated Parmesan cheese
• 1 large egg yolk, lightly beaten

1. Unroll crescent roll dough into two rectangles; seal seams and perforations. Press one rectangle onto the bottom and 3/4 in. up the sides of a greased 13x9-in. baking dish. Layer with salami, ham, pepperoni and provolone cheese.
2. Whisk eggs and pepper; pour over cheese. Top with roasted peppers and Parmesan cheese. Place remaining crescent dough rectangle over the top; pinch edges to seal. Brush with egg yolk.
3. Cover and bake at 350u0b0 for 30 minutes. Uncover; bake 15-20 minutes longer or until golden brown. Cut into eight triangles; serve warm.

crescent rolls, salami, deli ham, pepperoni, provolone cheese, eggs, pepper, sweet red peppers, parmesan cheese, egg yolk

Taken from www.tasteofhome.com/recipes/hot-antipasto-sandwiches/ (may not work)