A few weeks ago, Cliff’s aunt and cousin hosted a “whine & cheese party”. It was a great chance for us ladies to gab and try some new snacks. I don’t drink, but I ate my fair share of appetizers and desserts.
My favorite meal of the day is appetizers. I love dips, spreads and all other snacky type foods. Forget breakfast, lunch and dinner, give me appetizers and I’m a happy camper. I think what I really like about appetizers is that because they’re often small bites you can sample a variety of foods. You can try a little of this and a little of that. Then some more of this and some more of that.
Cindy, one of the ladies at the party, brought this deli sammie. I had never before had anything like it. We all really enjoyed this, and we asked her to e-mail us the recipe. We made it the first chance we got. It was a big hit with my family on Bunco night. I am sure this sammie will make many more appearances in the future.
Here's what you'll need
Press the crescent rolls into a baking dish
Layer the meat
Layer the cheese
Slice the peppers
Add a layer of peppers
Add another layer of meat
Add another layer of cheese, then peppers
Add the cheese to the eggs
Whisk
Add two-thirds egg mixture
Add the final layer of crescent rolls
Brush with remaining egg mixture
Cook it in the oven for 45 minutes
Slice and serve
Ingredients
2 cans crescent rolls
1 large jar roasted red peppers, drained & sliced in strips
¼ pound Genoa Salami
¼ pound ham
¼ pound Mortadella
¼ pound provolone
¼ pound swiss
3 eggs beaten
3 tablespoons Romano cheese
Note: the recipe originally only called for ham and salami. We decided to add mortadella at the last minute. But you can use whatever deli meats you would like.
Directions
Preheat the oven to 350 degrees F. Press one can of crescent rolls in a layer on the bottom of a 13 x 9 pan. Press lightly, it’s ok if it is not completely smooth. Layer the meat and then the cheese. Put half of the red pepper strips on top of the cheese. Add another layer of meat and then cheese. Put the remainder of the red pepper strips on top of the cheese. Whisk the eggs and the Romano cheese together. Spread 2/3 of the mixture on top of the red peppers. Press the last can of crescents rolls on top of all of the layers. Brush the remainder of the egg mixture on top of the crescent rolls. Place in the oven for 30 minutes. After 30 minutes check to see that it is not getting too brown. If it is getting brown place a piece of foil over the pan and continue to cook for 15 more minutes. Let sit for about 10 minutes before slicing.
