….. I am sooooo making these !!!!
2 Cans of refrigerated crescent dinner rolls ( refrigerated seamless dough sheet )
100g Thinly sliced salami
100g Thinly sliced Swiss cheese
100g Thinly sliced pepperoni
100g Thinly sliced American cheese
100g Thinly sliced capocollo (cured Italian ham) or cooked ham
100g Thinly sliced provolone cheese
1 clove of garlic finely chopped
1 Jar sliced roasted red bell peppers, drained
1 Can sliced ripe olives, drained
1 Egg yolk, beaten
01 – Heat oven to 175C. Lightly butter 33x22cm pan or spray with cooking spray.
02 – If using crescent rolls: Unroll 1 can of dough into 1 large rectangle; place in pan. Press in bottom and about 2cm 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 about 2cm up sides of pan to form crust.
03 – Layer all meats and cheeses in order listed over dough. In small bowl, beat 2 eggs, the garlic powder and pepper with wire whisk until well blended. Pour over meat and cheese layers. Layer roasted peppers and olives over top.
04 – If using crescent rolls: Unroll second can of dough into 1 large rectangle; press into 33x22cm rectangle, firmly pressing perforations to seal. If using dough sheets: Unroll second can of dough; press into 33x22cm rectangle.
05 – Place over top of layered ingredients. Pinch edges to seal. Brush beaten egg yolk over dough. Cover with foil.
06 – Bake 30 minutes. Remove foil; bake 15 to 20 minutes longer or until deep golden brown. Cool 15 minutes before serving. Cut into 6 rows by 4 rows. Serve warm.