Tuesday, September 11, 2012

Italian Layer Bake

This meal was so good I can't even begin to properly describe it. It was easy to throw together and Daniel took one bite and proclaimed, "this is good!" I was afraid that it would be to bland so I threw in half a chopped onion with the roasted red pepper and I think it helped tie it all together. This is definitely going into monthly rotation here at our house!

Italian Layer Bake:
Source: mrfood.com

1 (8-ounce) container refrigerated crescent rolls 
8 slices (1/2 pound) deli turkey 
8 slices (1/2 pound) deli ham 
12 slices (1/2 pound) deli hard salami 
8 slices (1/2 pound) Swiss cheese 
1 (12-ounce) jar roasted peppers, drained 
4 eggs, beaten (I only used 3)
1/2 a small onion, finely diced


1. Preheat oven to 350 degrees F. Unroll crescent roll dough without separating triangles. Separate dough into 2 squares along center cut line.

2. Place 1 square of dough into an 8-inch square baking dish; using your fingertips, press dough to fit bottom of dish.

3.Layer with half of each of turkey, ham, salami, Swiss cheese, roasted peppers, and onions. Pour half of beaten eggs over peppers and repeat with remaining meat, cheese, and peppers.

4. Place remaining square of dough over peppers. Pour remaining beaten eggs over dough and cover lightly with foil.

5. Bake 20 minutes, remove foil, and bake an additional 20 to 22 minutes, or until golden and heated through. Let cool 15 to 20 minutes then cut and serve.

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