antipasto bake
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As it is starting to get chilly out I start wanting to bake something warm and yummy. I found this recipe in a taste of Home magazine. Oh Gosh is it good.
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yield
20 not at my house. But that is what it says.
prep time
20 Min
cook time
2 Hr 45 Min
method
Bake
Ingredients For antipasto bake
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2 tube(8 oz. each) refrigerated crescent rolls
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1/4 lbthinly sliced hard salami
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1/4 lbthinly sliced swiss cheese
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1/4 lbthinly sliced pepperoni
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1/4 lbthinly sliced colby-monterey jack cheese
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1/4 lbthinly sliced prosciutto
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1/4 lbthinly sliced provolone cheese
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2 lgeggs
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1/2 tspgarlic powder
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1/2 tsppepper
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1 jar(12 oz) roasted sweet red peppers, drained
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1 lgegg yolk, beaten
How To Make antipasto bake
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1Unroll one tube of crescent dough into one long rectangle; press perforations to seal. Press onto the bottom and up the sides of an ungreased 11 x7 baking dish.
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2Layer the meats and cheeses on dough in the order listed. Whisk the eggs and seasonings until well blended; pour into the dish. Top with roasted pepper.
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3Unroll remaining tube of dough into a long rectangle; press perforations to seal. Place over the filling; pinch seams tight. Brush with beaten egg yolk; cover with foil.
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4Bake at 350 degrees for 30 minutes; remove foil. Bake until golden brown, about 15-20 minutes. Let stand 20 minutes.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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