This casserole is so good. A bunch of cold-cuts and cheese are layered between crescent roll dough then baked until the cheese gets all melty. Eggs act to bind everything together, while roasted red peppers add some sweetness and texture.
1 (8-ounce) container refrigerated crescent rolls
8 slices deli turkey (about 1/2 pound)
8 slices deli ham (about 1/2 pound)
12 slices deli hard salami (about 1/2 pound)
8 slices Swiss cheese (about 1/2 pound)
1 (12-ounce) jar roasted peppers, drained
4 eggs, beaten
1. Preheat oven to 350℉. 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. Press dough to fit bottom of dish.
3. Over the dough layer half the turkey, ham, salami, Swiss cheese, and roasted peppers. Pour half the beaten eggs over peppers and repeat layers with remaining meats, 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 minutes, or until golden and heated through. Let cool 15 minutes, then cut and serve.
Recipe from Mr. Food
Evil Arrows, a new band out of Brooklyn, will release their EP on September 30th. ‘EP 4’, their 4th release, contains 6 tracks chock full of indie rocking goodness. “In Clover” starts with a bang and waves along with its driving beat, cool guitar and bit of 60’s feel. I just adore the vocals.
Check out Evil Arrows on Facebook and Bandcamp, where you can buy their music and learn of an upcoming gig in Brooklyn..
*Note: this post was updated on 10/15/14 to make a correction that ‘EP 4′ is Evil Arrows’ 4th release and not a debut. x
Man, that track rocks! I started playing it and the kids came running to see what was up! The bake looks tasty, too. I imagine you need to use lean cuts to keep it from being too oily.
I know, right? Such a catchy tune.
I didn’t even think about using lean cuts. Fortunately, I didn’t find the dish oily…maybe the crescent dough absorbed any excess! It was like a square stromboli.