INGREDIENTS
2
cans (8 oz) Pillsbury® refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
4
oz thinly sliced salami
4
oz thinly sliced Swiss cheese
4
oz thinly sliced pepperoni
4
oz thinly sliced American cheese
4
oz thinly sliced capocollo (cured Italian ham) or cooked ham
4
oz thinly sliced provolone cheese
1/2
teaspoon garlic powder
1
jar (12 oz) sliced roasted red bell peppers, drained
1
can (2 1/4 oz) sliced ripe olives, drained
DIRECTIONS
1
Heat oven to 350°F. Lightly butter 13x9-inch pan or spray with cooking spray.
2
If using crescent rolls: Unroll 1 can of dough into 1 large rectangle; place in pan. Press in bottom and 3/4 inch 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 3/4 inch up sides of pan to form crust.
3
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.
4
If using crescent rolls: Unroll second can of dough into 1 large rectangle; press into 13x9-inch rectangle, firmly pressing perforations to seal. If using dough sheets: Unroll second can of dough; press into 13x9-inch rectangle.
5
Place over top of layered ingredients. Pinch edges to seal. Brush beaten egg yolk over dough. Cover with foil.
6
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.
High Altitude (3500-6500 ft)
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