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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Ingredients:
2 package(s) (8 oz. each) crescent rolls |
2 jar(s) roasted red peppers |
1/2 pound(s) sliced ham |
1/2 pound(s) sliced salami |
1/2 pound(s) sliced provolone cheese |
1 cup(s) grated parmesan cheese |
8 eggs |
Directions:
1. Preheat oven to 350 degrees F. Grease the bottom of a 13x9-inch pan.
2. Open one package of the crescent rolls and put them in the bottom of the pan, making sure to pinch the seams together. Layer half of the lunch meat and cheese in the pan - ham, salami, provolone. Next beat 6 eggs and add the Parmesan cheese to the egg mixture. Pour half of the egg mixture over the lunch meat. Next drain one jar of roasted red peppers and layer them on top of the egg. Repeat the layering of lunchmeat, provolone, rest of the egg mixture, then red peppers. Top the casserole with the last package of crescent rolls being sure to pinch the seams together. Lightly beat the two remaining eggs and brush them on top of the casserole. Cover with aluminum foil, bake for 30 minutes. Remove the aluminum foil and cook for an additional 30 minutes.
3. Remove from the oven and let cool for 1 hour, then serve.
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