Ingredients
– 2 cans (8 oz each) refrigerated crescent dinner rolls
– 1/4 pound sliced salami
– 1/4 pound ham
– 1/4 pound provolone cheese
– 1/4 pound Swiss cheese
– 1 jar (12 oz) roasted red peppers, drained and sliced
– 3 eggs, beaten
– 1/4 teaspoon ground black pepper
– 1/2 teaspoon dried oregano
– 1/4 teaspoon garlic powder
– Grated Parmesan cheese, for sprinkling
Preparation
1. Preheat your oven to 350 degrees, and bring out a 9×13 inch baking dish, the kind that’s seen its share of family recipes and heart-to-hearts.
2. Unroll one can of crescent dough and lay it in the bottom of the dish, stretching to the edges and pinching any seams shut like you’re closing up a letter full of secrets.
3. Start the layering with salami, then ham, followed by slices of provolone and Swiss. It’s reminiscent of building a quilt, each layer a story of its own.
4. Take your roasted red peppers and scatter them over the cheese like autumn leaves on a Midwest lawn.
5. Cap it all off with the second crescent roll dough, once again making sure those seams are sealed tight.
6. In a small bowl, whisk together eggs, black pepper, oregano, and garlic powder, and then pour this egg mixture over the dough, letting it seep into every crevice.
7. Sprinkle a generous handful of Parmesan cheese atop, like the first snowfall lightly dusting the ground.
8. Bake for about 25-30 minutes, or until the squares become like a golden Midwest sunrise.
9. Let cool for a few minutes, then cut into squares, and serve with the stories of your day.
Variations & Tips:
– Don’t shy away from swapping out the meats and cheeses for ones you’ve got tucked away in the fridge. Feel the freedom to make this dish your own family heirloom.
– If you’re craving a bit of green, a handful of spinach between the layers brings in a touch of spring garden.
– Leftovers? They’re rare, but refrigerate them well, and a quick warm-up brings back the warmth and flavor.
– For those with a love for heat, a sprinkle of red pepper flakes can be the spark to your antipasto fire.
Enjoy!