6 ounces pepperoni slices (6 to 8 ounces), cut in 1/2-inch squares
8 ounces ham lunch meat slices, cut in 1/2-inch squares
7 ounces salami, dry type, slices (7 to 8 ounces), cut in 1/2-inch squares
12 ounces Mozzarella cheese, part skim milk, grated (12-16 ounces)
1 cup Romano cheese, grated
4 whole eggs, beaten
1/2 teaspoon pepper, red, crushed, + or -
2 (8-ounce) packages Pillsbury Crescent Rolls
1 (4-ounce) can ripe olives (optional), chopped
Servings: 10
Mix all filling ingredients (everything but crescent rolls) in large bowl, reserving some egg to brush tops of pastry.
Working with 1 package of rolls, lay out both pieces side by side on wax paper, smooth out perforations and push seams together. Cover with wax paper and roll out so dough is in 1 sheet 1/8-inch thick and approximately 18 × 12-inches (the width of the wax paper). Put half of filling mixture down center of dough and fold over each side onto center to make long roll. Fold ends over. Turn over onto baking sheet, seam side down. Cut diagonal slits across top. Brush with beaten egg; sprinkle with sesame seeds (optional). Repeat with second package of rolls. Bake at 350ºF 30-40 minutes until golden brown.
Cut into slices to serve.
Preparation Time: 1 hour 30 minutes
Notes: 1. Serve warm or at room temperature.
2. Could be used as appetizer, or as main course with a salad!
3. Tastes great!
4. For pieces more of a cocktail size, use each piece of dough separately, making four logs instead of two. Put 1/4 of the mixture in each pastry and proceed as described.
8 ounces ham lunch meat slices, cut in 1/2-inch squares
7 ounces salami, dry type, slices (7 to 8 ounces), cut in 1/2-inch squares
12 ounces Mozzarella cheese, part skim milk, grated (12-16 ounces)
1 cup Romano cheese, grated
4 whole eggs, beaten
1/2 teaspoon pepper, red, crushed, + or -
2 (8-ounce) packages Pillsbury Crescent Rolls
1 (4-ounce) can ripe olives (optional), chopped
Servings: 10
Mix all filling ingredients (everything but crescent rolls) in large bowl, reserving some egg to brush tops of pastry.
Working with 1 package of rolls, lay out both pieces side by side on wax paper, smooth out perforations and push seams together. Cover with wax paper and roll out so dough is in 1 sheet 1/8-inch thick and approximately 18 × 12-inches (the width of the wax paper). Put half of filling mixture down center of dough and fold over each side onto center to make long roll. Fold ends over. Turn over onto baking sheet, seam side down. Cut diagonal slits across top. Brush with beaten egg; sprinkle with sesame seeds (optional). Repeat with second package of rolls. Bake at 350ºF 30-40 minutes until golden brown.
Cut into slices to serve.
Preparation Time: 1 hour 30 minutes
Notes: 1. Serve warm or at room temperature.
2. Could be used as appetizer, or as main course with a salad!
3. Tastes great!
4. For pieces more of a cocktail size, use each piece of dough separately, making four logs instead of two. Put 1/4 of the mixture in each pastry and proceed as described.
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