BAKED ITALIAN ANTIPASTO

Steps:

• 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 the dough. In small bowl, beat 2 eggs, the garlic powder and pepper until well blended. Pour over meat and cheese layers. Layer roasted peppers 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. I always cool 15 minutes before serving. Cut into any sizes you please. Can be reheated in oven if made a little ahead of time.