Italian Appetizer

Summer is flying by! I'm seeing that on a lot of blogs and certainly feel the same way. My blog reading and posting has been rather spotty for the past month but I want to share a great recipe with you in case you're going to a 4th of July get-together and need to bring something easy and yummy.

I made these for a party last weekend and they were well received! I got this recipe at a recent cooking class I attended taught by Brenda Nolte and adapted it slightly to use things I already had on hand. It can also be cut into larger pieces and served as a dinner entree.

Italian Appetizer

2 (8 ounce) packages refrigerated crescent dinner rolls

8 oz sliced hard salami

8 oz sliced roasted turkey

8 oz sliced provolone cheese

6 eggs

1 cup grated Parmesan cheese (I used the pre-grated kind in the shaker container)

2 (6 ounce) jars roasted red peppers, drained 

Preheat oven to 350 degrees

Spray 11" X 13" pan with cooking spray. Spread one package of crescent rolls on bottom of pan, pressing seams together to seal. Layer half of salami, turkey and  provolone cheese. Mix the eggs and Parmesan cheese together. Spread a little less than half over the first layer. Top iwith half of the red peppers. Add second layer of meat and provolone; top with peppers and pour all but about 3 tablespoons of the egg mixture over it.  Top with the second package of Crescent rolls, sealing the seams. Brush the remaining egg mixture on the top of the rolls so you'll get a nice, brown crust when you bake.

Cover with aluminum foil and bake for 30". Uncover and bake another 30" or until nicely browned.

Let sit for about 60" to firm up before cutting into 30 squares. 

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