Antipasto Bake

• 2 tubes (8 ounces each) refrigerated crescent rolls
• 1/4 pound thinly sliced hard salami
• 1/4 pound thinly sliced Swiss cheese
• 1/4 pound thinly sliced pepperoni
• 1/4 pound thinly sliced Colby-Monterey Jack cheese
• 1/4 pound thinly sliced prosciutto
• 1/4 pound thinly sliced provolone cheese
• 2 large eggs
• 1/2 teaspoon garlic powder
• 1/2 teaspoon pepper
• 1 jar (12 ounces) roasted sweet red peppers, drained
• 1 large egg yolk, beaten

1. Preheat oven to 350u0b0. Unroll 1 tube of crescent dough into a long rectangle; press perforations to seal. Press onto bottom and up sides of an ungreased 11x7-in. baking dish.
2. Layer meats and cheeses on dough in the order listed. Whisk eggs and seasonings until well blended; pour into dish. Top with roasted pepper.
3. Unroll remaining tube of dough into a long rectangle; press perforations to seal. Place over filling; pinch seams tight. Brush with beaten egg yolk; cover with foil. Bake 30 minutes; remove foil. Bake until golden brown, 15-20 minutes. Let stand 20 minutes.

crescent rolls, salami, swiss cheese, pepperoni, cheese, provolone cheese, eggs, garlic, pepper, sweet red peppers, egg yolk

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