Recipe: Baked Antipasto (using refrigerated crescent roll dough)

BAKED ANTIPASTO

"Chef Nancy Carr Starviano from East Side Market in Providence offers this locally popular recipe. It's a wonderful side dish on an Italian buffet. Leftovers - if there are any - are perfect the next day for lunch along with a salad of mixed greens."

2 packages refrigerated crescent dinner roll dough, divided use
FOR THE FILLING:
1/4 sliced provolone cheese, thinly
1/4 pound salami, thinly sliced
1/4 pound ham, thinly sliced
1/4 pound pepperoni, thinly sliced
1/4 pound mozzarella cheese, thinly sliced
1/4 pound any other desired Italian cold cuts
FOR THE EGG MIXTURE:
3 eggs, beaten
Grated Parmesan cheese, to taste
Italian seasoning, to taste
FOR TOPPING:
1 (7 ounce) jar roasted red peppers
1 (2 ounce) can sliced black olives

Preheat oven to 350 degrees. Spray a 9x13-inch glass baking dish with vegetable oil spray.

Open the first package of crescent rolls. Unroll the dough and place it on the bottom of the glass baking dish, pressing the seams together, to make the bottom crust. Begin to layer each thinly sliced items for the filling in the order as listed.

In a bowl, combine the eggs, grated cheese, and Italian seasoning. Mix well. Pour this mixture over the layered meats and cheeses.

Top with an even layer of roasted red peppers and black olives.

Open the second package of crescent rolls. Unroll the dough and place it over the top of the glass baking dish, covering as much of the layered ingredients as possible.

Bake for 30 to 35 minutes, or until golden brown. Serve immediately.

Makes 12 servings
Source: The Providence and Rhode Island Cookbook by Linda Beaulieu