 |
Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
|
I usually make this Stromboli as an appetizer for holiday get-togethers. But I also like to serve it with salad as a satisfying meal.Lisa Berry, Fayetteville, West Virginia Ingredients:
2 tubes (8 ounces each) refrigerated crescent rolls |
1/4 pound thinly sliced hard salami |
1/4 pound thinly sliced deli ham |
1/4 pound sliced pepperoni |
1/4 pound sliced provolone cheese |
2 eggs |
dash pepper |
1 jar (7 ounces) roasted sweet red peppers, drained, patted dry and chopped |
2 tablespoons grated parmesan cheese |
1 egg yolk, lightly beaten |
Directions:
1. Unroll crescent roll dough into two rectangles; seal seams and perforations. Press one rectangle onto the bottom and 3/4 in. up the sides of a greased 13-in. x 9-in. baking dish. Layer with salami, ham, pepperoni and provolone cheese.
2. Whisk eggs and pepper; pour over cheese. Top with roasted peppers and Parmesan cheese. Place remaining crescent dough rectangle over the top; pinch edges to seal. Brush with egg yolk.
3. Cover and bake at 350° for 30 minutes. Uncover; bake 15-20 minutes longer or until golden brown. Cut into eight triangles; serve warm. Yield: 8 servings.
|
|