This recipe came to me via friends in Fairfax, Virginia. It is delicious! I've served this at brunch, brought to tailgates, and even cut into smallish pieces for an appetizer. Hope you like it as much as I do!
Sarah's stromboni
2 (8 oz) cans of crescent rolls
1/4 lb imported ham, thinly sliced
1/4 lb Provolone cheese, thinly sliced
1/4 lb Genoa salami, thinly sliced
1/4 lb Swiss cheese thinly sliced
1/4 lb large pepperoni slices
1 (12 oz) jar roasted sweet red peppers
3 large eggs
Ground black pepper to taste
3+ Tbsp grated Romano cheese
Spread 1 can crescent roll dough on the bottom of a 9 x 13 x 2 inch pan
lightly coated with Pam. Layer ham and next 4 ingredients over dough. Top
with peppers.
Whisk together eggs, black pepper and Romano cheese. Pour over peppers.
Top with remaining can of crescent roll dough. Cover with foil.
Bake at 350 for 25 minutes. Uncover and bake 10 more minutes or until
center is set adn top is lightly browned (I ususally have to leave mine in
for longer).
Cut into squares and serve warm or at room temperature.
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