Ingredients
2 tubes (8 ounces each) refrigerated crescent rolls1-1/2 cups finely diced fully cooked ham1 cup shredded Swiss cheese1 package (3 ounces) sliced pepperoni, chopped8 slices provolone cheese1 jar (12 ounces) roasted sweet red peppers, drained and cut into strips4 large eggs1/4 cup grated Parmesan cheese1 tablespoon Italian salad dressing mix
Preparation
Preheat oven to 350°. Unroll 1 tube of crescent dough into 1 long rectangle; press onto bottom and 3/4 in. up sides of a greased 13x9-in. baking dish. Seal seams and perforations. Top with half of the ham; layer with Swiss cheese, pepperoni, provolone cheese and remaining ham. Top with red peppers.
In a small bowl, whisk eggs, Parmesan cheese and salad dressing mix; reserve 1/4 cup. Pour remaining egg mixture over peppers.
On a lightly floured surface, roll out remaining crescent dough into a 13x9-in. rectangle; seal seams and perforations. Place over filling; pinch edges to seal.
Bake, covered, for 30 minutes. Uncover; brush with reserved egg mixture. Bake until crust is golden brown, 20-25 minutes longer. Cool on a wire rack for 5 minutes. Cut into triangles. Serve warm.
