Hot Antipasto Hors D'Oeuvres

• 2 large pkg. crescent rolls
• 1 large jar red roasted peppers, drained on paper towels and sliced
• 3 eggs, beaten with black pepper
• 1/4 lb. deli boiled ham, sliced thin
• 1/4 lb. deli Provolone cheese, sliced thin
• 1/4 lb. deli Genoa salami, sliced thin
• 1/4 lb. deli Swiss cheese, sliced thin
• 1/4 lb. deli slicing pepperoni, sliced thin

1. Line 13 x 9-inch pan with 1 roll of crescent rolls.
2. Layer meat and cheese in order as written.
3. Top with sliced peppers.
4. Pour most of egg mixture over layers.
5. Top with other large crescent roll layer.
6. Brush top with remaining egg mixture.
7. Cover with foil.
8. Bake in 350u0b0 oven for 25 minutes.
9. Remove foil.
10. Bake 10 minutes or until brown.
11. Cut in squares and serve warm or room temperature.

crescent rolls, peppers, eggs, deli, deli provolone cheese, deli, deli swiss cheese, deli slicing pepperoni

Taken from www.cookbooks.com/Recipe-Details.aspx?id=48993 (may not work)