Roasted Red Pepper Strata

Roasted Red Pepper Strata

This versatile recipe belongs in everyone’s culinary arsenal.  The strata serves many people, can be used as an appetizer or a brunch entrée, can be served hot or at room temperature, and freezes well.  Because this strata can be made ahead of time, it eliminates that last minute party rush in preparation.

2 – 8 ounces packages of refrigerated crescent rolls

1 pound of deli meats (salami, deli ham, pastrami, turkey pastrami, etc.)

½ pound provolone cheese, sliced

7 eggs

2 -12 ounces jars roasted red peppers, drained

Spray a 9 X 13 glass baking dish and unroll 1 package of the crescent rolls and line

the bottom of the dish.  Pinch seams together to form the bottom crust.  Layer on top of the rolls half of the deli meat and provolone. Lightly beat together the six eggs and pour half evenly over the top of the meat and cheese. Top that with half of the roasted red peppers. Repeat the layering with remaining deli meat, provolone, egg mixture and peppers. Top the strata layers with remaining package of unrolled crescent rolls. Lightly beat the remaining egg and brush over the top crust. Cover the dish with foil and bake 350 for 30 minutes.  Uncover and bake 30 minutes more.  Cool the strata before cutting into squares. Serves 36 appetizer size squares.