This dish was all the rage on Pinterest a few months ago, and whenever I saw it my mouth practically watered. That's almost always a sign that I'm going to be trying a recipe. Although the original looked delicious as-is, I made a few changes to my version: adding banana pepper rings, roasting my own peppers, using provolone cheese, and whisking some prepared Italian dressing and oregano into the eggs.
When I initially read the recipe, the addition of the eggs sounded really strange to me, and I almost skipped that step. I'm so glad I didn't. The eggs don't turn this into a brunch dish in the least; they just serve to make the cheese gooey and bubbly and amazingly delicious. This really is reminiscent of eating a warm Italian sub, and my entire family really enjoyed it. That's really saying something when it comes to the boys, because they're not too crazy about lunch meat. As a bonus, this heated up really well the next day for leftovers -- not that there were many. Serve it with a salad and you've got a delicious dinner!
Italian Sub Crescent Bake
adapted from Mr. Food
1 8-ounce package refrigerated crescent rolls
8 slices deli turkey
8 slices deli ham
12 slices deli hard salami
8 slices provolone cheese
1 jar roasted red and yellow peppers, drained (or about 3 peppers, if you roast your own)
1/2 cup jarred banana pepper rings
2 tablespoons Italian dressing
1/4 teaspoon oregano
2. Place 1 square of dough into an 8-inch square baking dish; using your fingertips, press dough to fit bottom of dish. Whisk together eggs, Italian dressing, and oregano.
3. Layer with half the turkey, ham, salami, provolone cheese, roasted peppers and banana peppers. Pour half of beaten egg mixture over the peppers and repeat with remaining meats, cheese, and peppers.
4. Place remaining square of dough over peppers. Pour remaining beaten egg mixture 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.
This sounds great! Is it like a strata?
My meatlovers folks would surely rejoice having this today. Thanks for the recipe, love to pin this one. :D Got my eye on your next posts.
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