• 2 pkgs Pillsbury Crescent Rolls
• 1/4 lb. boiled ham
• 1/4 lb. provolone cheese
• 1/4 lb. Genoa salami
• 1/4 lb. swiss cheese
• 1/4 lb. thin pepperoni
• 1 large jar roasted peppers, drained
• 3 eggs – beaten with pepper and 3 TBL. grated cheese

1. Preheat oven to 350F.
2. Line 9 x 13 pan with one can of crescent rolls. (A pyrex dish works well here)
3. Layer meats and cheese in order listed above.
4. Follow pepperoni with roasted peppers.
5. Reserve about 3 TBL of egg mixure and pour the remaining mixture over the layer of peppers.
6. Top peppers and egg with 2nd can of crescent rolls.
7. Brush with remaining egg mixture.
8. Cover with foil and bake for 25 minutes.
9. Uncover and bake an additional 10-15 minutes until golden brown + set.
10. Cut into squares.

From: Steve Farin
Member of the great BBQ teams – I Smell Smoke & Team Agave