Layers of roasted red bell pepper and deli meats cheeses are baked inside a crescent roll crust.
Ingredients
- 2 (10 ounce) cans refrigerated crescent dinner rolls
- ¼ pound thinly sliced boiled ham
- ¼ pound thinly sliced provolone cheese
- ¼ pound thinly sliced Swiss cheese
- ¼ pound thinly sliced Genoa salami
- ¼ pound thinly sliced pepperoni sausage
- 1 (12 ounce) jar roasted red peppers, drained, cut into thin strips
- 3 eggs
- 3 tablespoons grated Parmesan cheese
- ½ teaspoon ground black pepper
Directions
Step 1
Preheat oven to 350 degrees F (175 C).
Step 2
Unroll one package of crescent roll dough, and cover the bottom of a 9×13 inch pan. Layer the ham, provolone cheese, Swiss cheese, salami, pepperoni, and red peppers, on top of the dough.
Step 3
In a bowl, beat the eggs lightly, and stir in the parmesan cheese and black pepper. Pour 3/4 of this mixture over the peppers. Unroll the second package of dough, and place over the top of the peppers. Brush with the remaining egg mixture. Cover with aluminum foil.
Step 4
Bake for 25 minutes in the preheated oven. Remove foil, and bake another 10 to 20 minutes, or until dough is fluffy and golden brown. Cut into squares. Serve warm, or at room temperature.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 10 | |
Calories 452 | |
% Daily Value * | |
Total Fat29g | 37% |
Saturated Fat11g | 54% |
Cholesterol104mg | 35% |
Sodium1291mg | 56% |
Total Carbohydrate25g | 9% |
Dietary Fiber0g | 1% |
Total Sugars5g | |
Protein20g | |
Vitamin C19mg | 94% |
Calcium206mg | 16% |
Iron3mg | 14% |
Potassium122mg | 3% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database ? 2018, ESHA Research, Inc. All Rights Reserved
source by allrecipe
-
- by: JOSIE
- 21 years ago
These were really good right out of the oven. Even after they cooled, they still had a good flavor. Some of the ones in the very middle were not quite done after the full cooking time. I skipped the swiss cheese since I’m not a fan but left everything else the same. I would make these again, but maybe cook them a little longer after taking the foil off. I wonder if they would be good using the refrigerated pizza dough verses the crescents? Thanks for sharing.
-
- by: JOSIE
- 21 years ago
These were really good right out of the oven. Even after they cooled, they still had a good flavor. Some of the ones in the very middle were not quite done after the full cooking time. I skipped the swiss cheese since I’m not a fan but left everything else the same. I would make these again, but maybe cook them a little longer after taking the foil off. I wonder if they would be good using the refrigerated pizza dough verses the crescents? Thanks for sharing.
-
- by: Desperate For Recipes
- 20 years ago
I love this recipe! I’ve made it for company a few times and got rave reviews both times. The best part it how easy it is to make. FYI – I kept the red peppers out so it would be more kid friendly (kids can get very picky about what they eat). I have yet to put them in, but I don’t think they are needed. It has plenty of wonderul flavor without.
-
- by: Desperate For Recipes
- 20 years ago
I love this recipe! I’ve made it for company a few times and got rave reviews both times. The best part it how easy it is to make. FYI – I kept the red peppers out so it would be more kid friendly (kids can get very picky about what they eat). I have yet to put them in, but I don’t think they are needed. It has plenty of wonderul flavor without.
-
- by: Lynda Perucki
- 20 years ago
Fabulous!!!!Had to email everyone at my son’s b-day party the recipe!! The only change I made was that I used less than 1/4 lb of pepperoni since I feel that it is so overpowering. I did make sure to drain the peppers really well so it wouldn’t get soggy and it didn’t! Definitly a make again recipe— thankx
-
- by: Lynda Perucki
- 20 years ago
Fabulous!!!!Had to email everyone at my son’s b-day party the recipe!! The only change I made was that I used less than 1/4 lb of pepperoni since I feel that it is so overpowering. I did make sure to drain the peppers really well so it wouldn’t get soggy and it didn’t! Definitly a make again recipe— thankx
-
- by: LADYBUGSZ
- 20 years ago
I have to make three pans of these my guest were eating them fasted than I could cut them out of the pan. I did choose to no use the roasted peppers due to the guys not being veggie eaters. Also I make these on cookie sheets the bottom comes out perfect and you can fit a bouble batch. Can’t go wrong with these
-
- by: LADYBUGSZ
- 20 years ago
I have to make three pans of these my guest were eating them fasted than I could cut them out of the pan. I did choose to no use the roasted peppers due to the guys not being veggie eaters. Also I make these on cookie sheets the bottom comes out perfect and you can fit a bouble batch. Can’t go wrong with these
-
- by: DTSCEP
- 20 years ago
Awesome appetizer recipe!!! I made this for my daughter’s Girl Scout mother/daughter party and both kids and moms loved it!! My husband tried it before I left and was very disappointed there weren’t any leftovers! Also, it was very quick and easy to prepare. I plan to make it again for a wine and cheese party I’m having next week. Yum!
-
- by: DTSCEP
- 20 years ago
Awesome appetizer recipe!!! I made this for my daughter’s Girl Scout mother/daughter party and both kids and moms loved it!! My husband tried it before I left and was very disappointed there weren’t any leftovers! Also, it was very quick and easy to prepare. I plan to make it again for a wine and cheese party I’m having next week. Yum!
-
- by: Juddbee
- 20 years ago
Excellent!! Forget about appetizer, this makes a perfect meal when you add a salad with it. My kids and husband loved it. I added an extra egg and more parmesan cause I wanted more of a filling, it was perfect. I cooked it a little longer also. And most important it was so quick and easy. Thanks
-
- by: Juddbee
- 20 years ago
Excellent!! Forget about appetizer, this makes a perfect meal when you add a salad with it. My kids and husband loved it. I added an extra egg and more parmesan cause I wanted more of a filling, it was perfect. I cooked it a little longer also. And most important it was so quick and easy. Thanks
-
- by: Cookdap Member
- 20 years ago
This was very yummy, just a bit on the greasy side. I took it to a buffet and they were all gone by the end of the evening. My family tasted them while I was cutting them up and loved them. I used only a 7 oz can of peppers, drained them well and patted them dry with paper towels. Very tasty!
-
- by: Stacey_Spillane
- 20 years ago
These are the BEST! I Have been making them for every event I go to (by request) They are awesome warm, cold – for leftovers. I have passed this along to many many people. Oh and I agree, I have found that you have to cook them longer after removing the foil – until the dough is puffy and lightly browned.
-
- by: Stacey_Spillane
- 20 years ago
These are the BEST! I Have been making them for every event I go to (by request) They are awesome warm, cold – for leftovers. I have passed this along to many many people. Oh and I agree, I have found that you have to cook them longer after removing the foil – until the dough is puffy and lightly browned.
-
- by: Chuck Gracer
- 19 years ago
Very filling so think twice about doubling the recipe, which is what I did. I brought it to a potluck and the host begged me to leave the leftovers for his lunch the next day, it was a huge hit. Updating review 10/25/15: I make this for my BIL for special occasions like his bday or Father’s Day, he LOVES it. Really great as an entree with a spinach salad with Italian dressing. I do pre-bake the crust and that helped a lot as well as blotting the wetter ingredients like roasted red peppers and fresh mozz. I use fresh mozzarella instead of Swiss and I think that pairs better with the provolone. 2 eggs plus one yolk for the center and the leftover egg white for a top wash. I have been making this for 10 year and it was one of the first recipes I ever saved on All Recipes.
-
- by: Chuck Gracer
- 19 years ago
Very filling so think twice about doubling the recipe, which is what I did. I brought it to a potluck and the host begged me to leave the leftovers for his lunch the next day, it was a huge hit. Updating review 10/25/15: I make this for my BIL for special occasions like his bday or Father’s Day, he LOVES it. Really great as an entree with a spinach salad with Italian dressing. I do pre-bake the crust and that helped a lot as well as blotting the wetter ingredients like roasted red peppers and fresh mozz. I use fresh mozzarella instead of Swiss and I think that pairs better with the provolone. 2 eggs plus one yolk for the center and the leftover egg white for a top wash. I have been making this for 10 year and it was one of the first recipes I ever saved on All Recipes.
-
- by: Njmom
- 19 years ago
A very easy and delicious appy. This was well received and some of my friends were mad I made such a dish on a Friday night during Lent, they said it wasn’t fair! You couldn’t even tell there was eggs in this, for anyone who was concerned with that. Very filling and rich, so make sure you cut the squares on the smaller side. If I have an occasion to make these again, I will. Thanks for the post Lori!
-
- by: Njmom
- 19 years ago
A very easy and delicious appy. This was well received and some of my friends were mad I made such a dish on a Friday night during Lent, they said it wasn’t fair! You couldn’t even tell there was eggs in this, for anyone who was concerned with that. Very filling and rich, so make sure you cut the squares on the smaller side. If I have an occasion to make these again, I will. Thanks for the post Lori!
-
- by: 4EVERTHEMAN4EVERAFAN
- 19 years ago
Awesome & easy recipe! It’s a meal in itself served with a little salad and some sauce for dipping. I roasted my own red peppers, added some thinly sliced onion and a little italian seasoning. My boyfriend ate the leftovers cold the next day and has already requested I make it again. Thanks for sharing the recipe Lori!
-
- by: 4EVERTHEMAN4EVERAFAN
- 19 years ago
Awesome & easy recipe! It’s a meal in itself served with a little salad and some sauce for dipping. I roasted my own red peppers, added some thinly sliced onion and a little italian seasoning. My boyfriend ate the leftovers cold the next day and has already requested I make it again. Thanks for sharing the recipe Lori!
-
- by: LTTLEPEA5
- 19 years ago
These little stuffed breads are delish!!! I love that they can be made ahead of time and that they are just as delicious as when they are fresh out of the oven. The only slight changes I made was to sub shredded asiago & mozzarella for the swiss and used roasted peppers seasoned with oregano & basil. Like others, I did have to cook for an add’l 10 minutes. I will admit that they are a little on the salty side, but they are just SOOO GOOD!!!! Everyone loved them! Thanks Lori G.
-
- by: LTTLEPEA5
- 19 years ago
These little stuffed breads are delish!!! I love that they can be made ahead of time and that they are just as delicious as when they are fresh out of the oven. The only slight changes I made was to sub shredded asiago & mozzarella for the swiss and used roasted peppers seasoned with oregano & basil. Like others, I did have to cook for an add’l 10 minutes. I will admit that they are a little on the salty side, but they are just SOOO GOOD!!!! Everyone loved them! Thanks Lori G.
-
- by: KCWELCH
- 19 years ago
I made this as an appetizer for a dinner party before my son’s prom. It was a big hit. My son told me I ought to make this for dinner which I was planning on doing anyway. I did not put the roasted red peppers in since I was making it for teens, however, when I make this again I think I will add an olive mixture instead which I hope will make it like a muffaletta.
-
- by: KCWELCH
- 19 years ago
I made this as an appetizer for a dinner party before my son’s prom. It was a big hit. My son told me I ought to make this for dinner which I was planning on doing anyway. I did not put the roasted red peppers in since I was making it for teens, however, when I make this again I think I will add an olive mixture instead which I hope will make it like a muffaletta.
-
- by: COLLEEN92
- 19 years ago
This is Excellent!!! The only difficult part about this is rolling out the dough to cover top and bottom of pan. It’s easier if the dough isn’t cold right out of the fridge. MOST IMPORTANT: oven time after removing foil is much longer than recipe suggests. 20 – 30 mins. at least, let it get nicely browned! It was a huge hit at my card party and I have been asked to make it EVERY time we get together!!!
-
- by: COLLEEN92
- 19 years ago
This is Excellent!!! The only difficult part about this is rolling out the dough to cover top and bottom of pan. It’s easier if the dough isn’t cold right out of the fridge. MOST IMPORTANT: oven time after removing foil is much longer than recipe suggests. 20 – 30 mins. at least, let it get nicely browned! It was a huge hit at my card party and I have been asked to make it EVERY time we get together!!!
-
- by: ALPHAGRRL
- 19 years ago
I made this recipe substituting Pepperidge Farm frozen puff pastry for the crescent roll dough. It turned out very nicely. Most everyone who tried it at the party I took it to said “those pizza things are good”. I think that next time I will skip the egg wash on the top of the pastry because all it did was make an ugly hard shell over the top that cooked too dark and prevented the rest of the dough from cooking properly.
-
- by: ALPHAGRRL
- 19 years ago
I made this recipe substituting Pepperidge Farm frozen puff pastry for the crescent roll dough. It turned out very nicely. Most everyone who tried it at the party I took it to said “those pizza things are good”. I think that next time I will skip the egg wash on the top of the pastry because all it did was make an ugly hard shell over the top that cooked too dark and prevented the rest of the dough from cooking properly.
-
- by: Rogueonion8
- 19 years ago
I made this for a birthday party recently and my friends gave me rave reviews! Based upon previous reviewers comments I allowed the dough to warm before spreading. I also decided to add 1 teaspoon of garlic powder to the egg mixture which added just a hint of garlic. It was a little expensive when adding up all the deli meats and cheeses but definitely worth it. I gave it 4 stars because of cost and I felt it was only good, not unbelievable. If you are making this for 10 or more people I highly recommend doubling the recipe and making two dishes worth. When it comes to the cheese amounts I recommend getting 8-10 slices of each instead of going by weight as this will ensure you’re able to cover the entire dish. I will probably not be making this again.
-
- by: Rogueonion8
- 19 years ago
I made this for a birthday party recently and my friends gave me rave reviews! Based upon previous reviewers comments I allowed the dough to warm before spreading. I also decided to add 1 teaspoon of garlic powder to the egg mixture which added just a hint of garlic. It was a little expensive when adding up all the deli meats and cheeses but definitely worth it. I gave it 4 stars because of cost and I felt it was only good, not unbelievable. If you are making this for 10 or more people I highly recommend doubling the recipe and making two dishes worth. When it comes to the cheese amounts I recommend getting 8-10 slices of each instead of going by weight as this will ensure you’re able to cover the entire dish. I will probably not be making this again.
-
- by: Jason
- 19 years ago
These squares tasted delicious, were easy to prepare, and when they were taken out of the oven looked gorgeous. This would have gotten five stars, but the bottom layer of dough came out mushy and I had to flip and bake further which was a pain. I’m considering trying the pillsbury pizza dough because I think it would make this even easier, next time I’ll bake the bottom for five minutes first, before assembling.
-
- by: Jason
- 19 years ago
These squares tasted delicious, were easy to prepare, and when they were taken out of the oven looked gorgeous. This would have gotten five stars, but the bottom layer of dough came out mushy and I had to flip and bake further which was a pain. I’m considering trying the pillsbury pizza dough because I think it would make this even easier, next time I’ll bake the bottom for five minutes first, before assembling.
-
- by: Cookdap Member
- 19 years ago
A few helpful hints with this recipe: Change oven temperature to 375 and bake covered for 25 minutes. Then remove foil and bake another 20 minutes until golden brown. I know many reviewers have had a problem with the bottom crust being soggy. Here are some helpful hints to avoid that: If you choose to use the roasted peppers, pat them dry with a paper towel. Be sure to get hard salami, not cooked salami. Some deli meats, like ham, are too juicy, so try a different kind of ham – I’ve gotten apple/honey ham (it’s dryer). Let the pan cool for at least 15 minutes to allow the filling to set up. For a nice presentation, I cut into squares and place them on a platter with paper doilies. The paper doilies absorb some of the extra moisture on the bottom crust. I hope this was helpful! ENJOY! 🙂
-
- by: Lori G.
- 19 years ago
A few helpful hints with this recipe: Change oven temperature to 375 and bake covered for 25 minutes. Then remove foil and bake another 20 minutes until golden brown. I know many reviewers have had a problem with the bottom crust being soggy. Here are some helpful hints to avoid that: If you choose to use the roasted peppers, pat them dry with a paper towel. Be sure to get hard salami, not cooked salami. Some deli meats, like ham, are too juicy, so try a different kind of ham – I’ve gotten apple/honey ham (it’s dryer). Let the pan cool for at least 15 minutes to allow the filling to set up. For a nice presentation, I cut into squares and place them on a platter with paper doilies. The paper doilies absorb some of the extra moisture on the bottom crust. I hope this was helpful! ENJOY! 🙂
-
- by: Ginger
- 18 years ago
This is a keeper; with a few modifications. Use canned pizza doe in place of the crescent doe…it falls into the baking dish nicley. I attempted to use the crescent doe and became very frustrated…very hard to work with. I baked, covered for 20 minutes at 375 degrees and baked uncovered, at 400 degrees, for an additional 20 minutes. Turned out very crispy and my family loved it (made it for the Super Bowl). Next time I will experiment with different toppings, i.e.whatever you may order on a pizza.
-
- by: Ginger
- 18 years ago
This is a keeper; with a few modifications. Use canned pizza doe in place of the crescent doe…it falls into the baking dish nicley. I attempted to use the crescent doe and became very frustrated…very hard to work with. I baked, covered for 20 minutes at 375 degrees and baked uncovered, at 400 degrees, for an additional 20 minutes. Turned out very crispy and my family loved it (made it for the Super Bowl). Next time I will experiment with different toppings, i.e.whatever you may order on a pizza.
-
- by: SFORD1024
- 18 years ago
Fabulous! I made this for a jewelry party that I hosted and everyone raved. The greatest thing was that it was so easy. I made a few changes. I prebaked the bottom crescent roll for 4 minutes, I used capicolla instead of boiled ham, and I reduced the amount of pepperoni. Next time I will try adding pesto just for a little extra something special. Thanks for the recipe!
-
- by: SFORD1024
- 18 years ago
Fabulous! I made this for a jewelry party that I hosted and everyone raved. The greatest thing was that it was so easy. I made a few changes. I prebaked the bottom crescent roll for 4 minutes, I used capicolla instead of boiled ham, and I reduced the amount of pepperoni. Next time I will try adding pesto just for a little extra something special. Thanks for the recipe!
-
- by: Cookdap Member
- 18 years ago
This was very tasty! I made it for a monday night football gathering. I was worried about it being soggy so I made sure to cut down on the amount of red peppers and I patted them dry with paper towels. I ended up cooking it for 30 minutes covered and 30 minutes uncovered. I liked the taste of the crossaint dough, although my husband wants to try pizza dough next time. An excellent recipe for a gathering 🙂
-
- by: Jenwee99
- 18 years ago
This was very tasty! I made it for a monday night football gathering. I was worried about it being soggy so I made sure to cut down on the amount of red peppers and I patted them dry with paper towels. I ended up cooking it for 30 minutes covered and 30 minutes uncovered. I liked the taste of the crossaint dough, although my husband wants to try pizza dough next time. An excellent recipe for a gathering 🙂
-
- by: MOWSIANY
- 18 years ago
This was a very tasty appetizer. However, this is also a very expensive appetizer as other reviewers have mentioned. Personally, I am not a fan of salami or swiss cheese, so I took the creative liberty of substituting prosciutto and sharp cheddar cheese. I also added a few slices of pre-cooked bacon for good measure. I recommend allowing the dish to cool before cutting. These were also good straight out of the refrigerator (if you have any leftovers!)
-
- by: MOWSIANY
- 18 years ago
This was a very tasty appetizer. However, this is also a very expensive appetizer as other reviewers have mentioned. Personally, I am not a fan of salami or swiss cheese, so I took the creative liberty of substituting prosciutto and sharp cheddar cheese. I also added a few slices of pre-cooked bacon for good measure. I recommend allowing the dish to cool before cutting. These were also good straight out of the refrigerator (if you have any leftovers!)
-
- by: Joscelyn
- 18 years ago
If I could give this 6 stars I would! My guests ate this so fast I didn’t even see the first batch! I got tons of complements too. I patted the red peppers dry first and prebaked the bottom crust a little too. Other than that, didn’t change a thing and I can’t wait to make them again. Thanks!!
-
- by: Joscelyn
- 18 years ago
If I could give this 6 stars I would! My guests ate this so fast I didn’t even see the first batch! I got tons of complements too. I patted the red peppers dry first and prebaked the bottom crust a little too. Other than that, didn’t change a thing and I can’t wait to make them again. Thanks!!
-
- by: Trish
- 18 years ago
This recipe is awesome. I did make a couple changes. I used hickory smoked ham instead of the boiled and I used green olive tapenade in place of the roasted red peppers. This recipe reminds me of a Muffaletta. Next time I think I will use pizza crust and add some pizza sauce for a different flair. We ate the leftovers for breakfast the next morning, which was nice to just warm up in the oven. This recipe is definatly a keeper. Thanks
-
- by: Trish
- 18 years ago
This recipe is awesome. I did make a couple changes. I used hickory smoked ham instead of the boiled and I used green olive tapenade in place of the roasted red peppers. This recipe reminds me of a Muffaletta. Next time I think I will use pizza crust and add some pizza sauce for a different flair. We ate the leftovers for breakfast the next morning, which was nice to just warm up in the oven. This recipe is definatly a keeper. Thanks
-
- by: Cookdap Member
- 18 years ago
This recipe was a big hit at my Christmas party tonight. It’s very simple to prepare and very tasty. I followed the recipe as is, except I dried the roasted red peppers off as suggested by other reviewers. This recipe was so tasty even a bachelor requested the recipe, now thats a good recipe!
-
- by: Charity
- 18 years ago
This recipe was a big hit at my Christmas party tonight. It’s very simple to prepare and very tasty. I followed the recipe as is, except I dried the roasted red peppers off as suggested by other reviewers. This recipe was so tasty even a bachelor requested the recipe, now thats a good recipe!
-
- by: Shauna Kenny Prause
- 18 years ago
I made this for my Christmas party and got RAVE reviews! The guys were fighting for the last square 🙂 I always change recipes, so I used these meats/cheeses instead: hard salami, provolone, ham and fresh mozzarella. I also don’t care for roasted peppers, so I put a bottle of italian antipasto veggies in the food processor with some olive tapenade and made a chunky spread for the top layer- everyone loved the flavor of this! Thanks for the recipe, I will certainly be making this again!
-
- by: Shauna Kenny Prause
- 18 years ago
I made this for my Christmas party and got RAVE reviews! The guys were fighting for the last square 🙂 I always change recipes, so I used these meats/cheeses instead: hard salami, provolone, ham and fresh mozzarella. I also don’t care for roasted peppers, so I put a bottle of italian antipasto veggies in the food processor with some olive tapenade and made a chunky spread for the top layer- everyone loved the flavor of this! Thanks for the recipe, I will certainly be making this again!
-
- by: Cookdap Member
- 18 years ago
Really great! I have had this 3 times over the holidays with 3 different groups of people and there have been no leftovers! If you are looking for fast and simple at a nominal cost, this one will work for you. The taste is wonderful either hot or cold and is an elegant addition to any party or great for just an easy evening after work…pair it with a Caesar salad and dinner is on!
-
- by: ANDREA VETERE CANADA
- 18 years ago
This was great! I think you could use any combination of ingredients. A pizza theme would also be great. I pre-baked the first crust for 8 minutes then baked it covered for 25 minutes and then brought it to the party, where I removed the foil and finished it at 375 for about 15-20 minutes. After 5-10 minutes of letting it rest, it sliced perfectly.
-
- by: ANDREA VETERE CANADA
- 18 years ago
This was great! I think you could use any combination of ingredients. A pizza theme would also be great. I pre-baked the first crust for 8 minutes then baked it covered for 25 minutes and then brought it to the party, where I removed the foil and finished it at 375 for about 15-20 minutes. After 5-10 minutes of letting it rest, it sliced perfectly.
Leave feedback about this