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Italian stack

Italian stack

2 packages (8 oz. each) refrigerated crescent rolls

1/2 pound sliced deli salami

1/2 pound sliced provolone cheese

1/2 pound sliced boiled deli ham

7 eggs

1 cup grated Parmesan cheese

2 jars (12 oz. each) roasted red peppers, drained

Heat oven to 350 degrees. Coat a 13-by-9-by-2-inch glass baking dish with non-stick cooking spray. Unroll 1 package of crescent rolls, and use dough to line the bottom of the baking dish. Pinch seams together with fingers. Cover rolls with half the salami, provolone and ham.

Lightly beat together 6 eggs and the Parmesan; pour half evenly over top. Top with half the roasted red peppers. Repeat layering with remaining salami, cheese, ham, egg mixture and peppers. Top with remaining package of crescent rolls.

Lightly beat remaining egg and brush over top. Cover dish with foil; bake at 350 degrees for 30 minutes. Uncover and bake another 30 minutes. Cool for 1 hour. Cut into 32 squares and serve.

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