• 2 (8-oz) cans refrigerated crescent rolls or crescent sheet
  • 1/4 pound thinly sliced deli ham
  • 1/4 pound thinly sliced salami
  • 1/4 pound thinly sliced pepperoni
  • 1/4 pound provolone slices
  • 1/4 pound swiss cheese slices
  • 1 (12-oz) jar roasted red peppers, drained and cut into strips
  • 3 eggs
  • 3 Tbsp grated parmesan cheese
  • 1 Tbsp basil pesto




  • Preheat oven to 350ºF. Lightly spray a 9×13-inch pan with cooking spray.
  • Unroll one package of refrigerated crescent roll and press into bottom of prepared pan.
  • Layer ham, swiss cheese, salami, provolone cheese, pepperoni, and red peppers, on top of the dough.
  • Unroll second can of refrigerated crescent rolls, and place on top of peppers. Press seams to seal.
  • Whisk together eggs, parmesan cheese and pesto. Pour over crescent rolls. Cover pan with aluminum foil.
  • Bake, covered, for 30 minutes. Uncover and bake an additional 15 to 20 minutes. Cut into squares.
  • Enjoy!!!


Yields: 24

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