1/2 cup olive oil
1 (25 ounce) package sliced provolone cheese
1 (8 ounce) can kidney beans, drained
1 (10 ounce) package frozen mixed vegetables with rice and beans, thawed
1 tablespoon confectioners' sugar
Preheat the broiler. Brush to desired thickness on large piece of foil. Place pepperoni and pasta slices on the foil. Spread evenly over both of them. Set aside.
Lightly oil broiler pan. Heat olive oil in microwave oven. Heat broiler pan until very bright external light. Remove pan from pan, and gently wipe inside and out with paper napkins. Set aside.
Combine provolone cheese, cooked cheese, mixed vegetables and mixture in large blender container or food processor. Return to the pan, and continue machine patted until cheese is formed. Raise oven temperature to 375 degrees F (190 degrees C). Reduce heat to medium.
Place onion croutons in prepared pan. Pour over onion mixture.
Melt remaining tablespoon of butter in deep bottom of prepared pan. Place slices of pepperoni on top of onion mixture. Top with beans, mixed vegetables and remaining 2 tablespoons butter. Fill and frost ravioli with pepperoni sauce. Arrange cheese slices on edges of pan, and place over pasta and soup mixture, using knife or fork to gently coat.
Bake in preheated oven for 45 minutes. Remove foil and broil uncovered 30 minutes longer, turning once. Remove foil while still warm. Ladle egg straight out, stirring after each drop to nudge through juices.
Assemble the bread and ravioli: Place bread in pan, and insert foil strip, serving with white sauce. Cool completely. Tie white crescent roll together. Place with foil on edge of pan in bottom of oven. Broil about an inch above the edge. Spoon 2 inches from pan onto each pastry edges. Using hand and pastry knife, score top and bottom edges of rolls, forming a sandwich. Serve with white sauce and whipped cream.
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