Tuesday, September 17, 2013

Italian Layer Bake

This recipe comes from "Mr. Food". I have adapted it to make it more points friendly. It was still fairly high in points, so I served it along with a nice spinach salad. It was very satisfying.

serves 6 ( 10 points +)

  • 1 ( 8 oz) can reduced-fat crescent roll dough
  • 4 oz. deli turkey
  • 4 oz. lean deli ham
  • 4 oz. hard salami
  • 4 oz. Sargento ultra thin sliced Provolone cheese
  • 1 jar ( 12 oz) roasted red peppers packed in water, drained
  • 1 c. egg beaters

Preheat oven to 350. 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 the turkey, ham, salami, Provolone and roasted red peppers. Pour half of the egg beaters over peppers and repeat with remaining meats, cheese and peppers.

Place remaining dough over peppers. Pour remaining egg beaters over dough and cover lightly with foil.

Bake 20 minutes, remove foil and bake an additional 20 minutes or until golden and heated through. Let cool  15 - 20 minutes before cutting and serving.

1 comment:

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