I was really excited to try this recipe it looked so good in the picture and seemed easy enough that I new I had to give it a try. I changed the meat up based on what I had on hand. Basically you can use any lunch meat you have I actually used deli chicken verse turkey and I used pepperoni verses the hard salami.
We all really enjoyed this recipe. It's very interesting! I think the roasted peppers made it so good. Without the peppers it would have been just OK, but the peppers gave it a very unique and pleasantly surprising pazazz! It was super easy and most things I had on hand to make it work for us. It it a great recipe for a week night meal.
- 1 (8-ounce) container refrigerated crescent rolls (I used reduced fat)
- 8 slices (1/2 pound) deli turkey (I used deli chicken)
- 8 slices (1/2 pound) deli ham
- 12 slices (1/2 pound) deli hard salami (I used pepperoni)
- 8 slices (1/2 pound) Swiss cheese (I used mozzarella)
- 1 (12-ounce) jar roasted peppers, drained (I only used 1 whole pepper)
- 4 eggs, beaten (I used 6 egg whites)
- Preheat oven to 350 degrees F. Unroll crescent roll dough without separating triangles. Separate dough into 2 squares along center cut line.
- Place 1 square of dough into an 8-inch square baking dish; using your fingertips, press dough to fit bottom of dish.
- Layer with half of each of turkey, ham, salami, Swiss cheese, and roasted peppers. Pour half of beaten eggs over peppers and repeat with remaining meat, cheese, and peppers.
- Place remaining square of dough over peppers. Pour remaining beaten eggs over dough and cover lightly with foil.
- 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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