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Crescent Roll Italian Antipasto
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| Ingredients: | |
| 2 pkgs | crescent roll tubes |
| 4 oz | thinly sliced salami |
| 4 oz | thinly sliced Swiss cheese |
| 4 oz | thinly sliced pepperoni |
| 4 oz | thinly sliced American cheese |
| 4 oz | thinly sliced capocollo, (cured Italian ham) or cooked ham |
| 4 oz | thinly sliced provolone cheese |
| 2 | eggs |
| 1/2 teaspoon | garlic powder |
| 1/2 teaspoon | pepper |
| 1 jar (12 oz) | sliced roasted red bell peppers, drained |
| 1 | egg yolk, beaten |
1. Heat oven to 350°F. Lightly butter 13x9-inch pan or spray with cooking spray.
2. If using crescent rolls: Unroll 1 can of dough into 1 large rectangle; place in pan. Press in bottom and 3/4 inch up sides of pan to form crust, firmly pressing perforations to seal. If using dough sheets: Unroll 1 can of dough; place in pan. Press in bottom and 3/4 inch up sides of pan to form crust.
3. Layer all meats and cheeses in order listed over dough. In small bowl, beat 2 eggs, the garlic powder and pepper with wire whisk until well blended. Pour over meat and cheese layers. Layer roasted peppers and olives over top.
4. If using crescent rolls: Unroll second can of dough into 1 large rectangle; press into 13x9-inch rectangle, firmly pressing perforations to seal. If using dough sheets: Unroll second can of dough; press into 13x9-inch rectangle.
5. Place over top of layered ingredients. Pinch edges to seal. Brush beaten egg yolk over dough. Cover with foil.
6. Bake 30 minutes. Remove foil; bake 15 to 20 minutes longer or until deep golden brown. Cool 15 minutes before serving. Cut into 6 rows by 4 rows. Serve warm.
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