Ingredients

2 cans (8 oz) Pillsbury refrigerated crescent dinner rolls or 2 cans (8 oz) Pillsbury crescent flaky dough sheet

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 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, (must drain)

1 egg yolk, beaten

Preparation

  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 the dough. In small bowl, beat 2 eggs, the garlic powder and pepper until well blended. Pour over meat and cheese layers. Layer roasted peppers 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. I always cool 15 minutes before serving. Cut into any sizes you please. Can be reheated in oven if made a little ahead of time.