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Layers of roasted red bell pepper and deli meats cheeses are baked inside a crescent roll crust.
Ingredients
- 2 (10 ounce) cans refrigerated crescent dinner rolls
- ¼ pound thinly sliced boiled ham
- ¼ pound thinly sliced provolone cheese
- ¼ pound thinly sliced Swiss cheese
- ¼ pound thinly sliced Genoa salami
- ¼ pound thinly sliced pepperoni sausage
- 1 (12 ounce) jar roasted red peppers, drained, cut into thin strips
- 3 eggs
- 3 tablespoons grated Parmesan cheese
- ½ teaspoon ground black pepper
Directions
Step 1
Preheat oven to 350 degrees F (175 C).
Step 2
Unroll one package of crescent roll dough, and cover the bottom of a 9×13 inch pan. Layer the ham, provolone cheese, Swiss cheese, salami, pepperoni, and red peppers, on top of the dough.
Step 3
In a bowl, beat the eggs lightly, and stir in the parmesan cheese and black pepper. Pour 3/4 of this mixture over the peppers. Unroll the second package of dough, and place over the top of the peppers. Brush with the remaining egg mixture. Cover with aluminum foil.
Step 4
Bake for 25 minutes in the preheated oven. Remove foil, and bake another 10 to 20 minutes, or until dough is fluffy and golden brown. Cut into squares. Serve warm, or at room temperature.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 10 | |
| Calories 452 | |
| % Daily Value * | |
| Total Fat29g | 37% |
| Saturated Fat11g | 54% |
| Cholesterol104mg | 35% |
| Sodium1291mg | 56% |
| Total Carbohydrate25g | 9% |
| Dietary Fiber0g | 1% |
| Total Sugars5g | |
| Protein20g | |
| Vitamin C19mg | 94% |
| Calcium206mg | 16% |
| Iron3mg | 14% |
| Potassium122mg | 3% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database ? 2018, ESHA Research, Inc. All Rights Reserved
source by allrecipe
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Delicious! I don’t care for swiss cheese. So, I did eliminate it from the recipe. I also just did one layer of the red peppers. We served it for lunch and it was a big hit! It has a pizza taste to it, but better. Be sure not to deviate from the size of the pan.
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Delicious! I don’t care for swiss cheese. So, I did eliminate it from the recipe. I also just did one layer of the red peppers. We served it for lunch and it was a big hit! It has a pizza taste to it, but better. Be sure not to deviate from the size of the pan.
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Delicious!! Reminded me of stromboli. Hubby loved it!! I enjoyed it also, but my enjoyment was tempered by thoughts of how artery-clogging this probably is!!
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Delicious!! Reminded me of stromboli. Hubby loved it!! I enjoyed it also, but my enjoyment was tempered by thoughts of how artery-clogging this probably is!!
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Very easy to make. This was out at a buffet we had and it was the first item to go!!
We left out the swiss cheese and used light deli meats, still great! -
I tried this for the first time at a party I hosted for 30 friends and it was a HUGE hit! They are great hot or at room temperature and very easy to make! Something different –
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I tried this for the first time at a party I hosted for 30 friends and it was a HUGE hit! They are great hot or at room temperature and very easy to make! Something different –
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10 stars would be appropriate!! These are just terrific. I made a single batch (wish I’d tripled it!!) cut it into about 40 squares and they were gone in 15 minutes. I served them while still warm (but not hot).
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10 stars would be appropriate!! These are just terrific. I made a single batch (wish I’d tripled it!!) cut it into about 40 squares and they were gone in 15 minutes. I served them while still warm (but not hot).
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these were a hit at my son’s birthday party. They are excellent out of the oven and at room temp. You can put any combo. that you prefer. The next day I made a small one for my girls with just ham, provolon, cheddar and pepperoni. They loved it! Easy and fast!
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these were a hit at my son’s birthday party. They are excellent out of the oven and at room temp. You can put any combo. that you prefer. The next day I made a small one for my girls with just ham, provolon, cheddar and pepperoni. They loved it! Easy and fast!
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These are so good!! I served them at a party and they were gone in 10 minutes! You can’t miss with these!
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These are so good!! I served them at a party and they were gone in 10 minutes! You can’t miss with these!
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Delicious just as the recipe is written! I made this for our main course because it sounded so good. Enough for two more meals as well. Will freeze enough for one–I’m sure it will be as delicious reheated as it was the first time!
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Delicious just as the recipe is written! I made this for our main course because it sounded so good. Enough for two more meals as well. Will freeze enough for one–I’m sure it will be as delicious reheated as it was the first time!
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These were really good right out of the oven. Even after they cooled, they still had a good flavor. Some of the ones in the very middle were not quite done after the full cooking time. I skipped the swiss cheese since I’m not a fan but left everything else the same. I would make these again, but maybe cook them a little longer after taking the foil off. I wonder if they would be good using the refrigerated pizza dough verses the crescents? Thanks for sharing.
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These were really good right out of the oven. Even after they cooled, they still had a good flavor. Some of the ones in the very middle were not quite done after the full cooking time. I skipped the swiss cheese since I’m not a fan but left everything else the same. I would make these again, but maybe cook them a little longer after taking the foil off. I wonder if they would be good using the refrigerated pizza dough verses the crescents? Thanks for sharing.
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These are so easy and everyone wants the recipe. Could be halved easily by only buying one can of crescent dinner rolls and using a 9 inch pan.
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These are so easy and everyone wants the recipe. Could be halved easily by only buying one can of crescent dinner rolls and using a 9 inch pan.
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I loved the idea and flavor of this recipe, but I found that the peppers made the squares wet. Maybe I could’ve drained them better or cooked it longer or just used less peppers. I may try them again an domit the peppers.
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Very good hot or cold. Didn’t have swiss cheese so substituted pizza blend. Served to company and got raves.
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I am a Chef’s assistant and got a wild hair and made this recipe for several chefs. I used Black Forrest Ham and Baby Swiss cheese along with the other meats. WONDERFUL! The chefs wanted the recipe! Thank you Lori G!
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I am a Chef’s assistant and got a wild hair and made this recipe for several chefs. I used Black Forrest Ham and Baby Swiss cheese along with the other meats. WONDERFUL! The chefs wanted the recipe! Thank you Lori G!
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They tasted good, but they were a mess. The middle was pretty slimy and unattractive. I might make them again for me, but I would not serve them to company.
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They tasted good, but they were a mess. The middle was pretty slimy and unattractive. I might make them again for me, but I would not serve them to company.
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This was really good!!! I was looking for something different to make. It was very simple and very tasty! My husband raved about it. He was sick of the same old thing. Give this a try if you’re looking for something different to make!! I will make this again and again!!!
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This was really good!!! I was looking for something different to make. It was very simple and very tasty! My husband raved about it. He was sick of the same old thing. Give this a try if you’re looking for something different to make!! I will make this again and again!!!
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I love this recipe! I’ve made it for company a few times and got rave reviews both times. The best part it how easy it is to make. FYI – I kept the red peppers out so it would be more kid friendly (kids can get very picky about what they eat). I have yet to put them in, but I don’t think they are needed. It has plenty of wonderul flavor without.
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I love this recipe! I’ve made it for company a few times and got rave reviews both times. The best part it how easy it is to make. FYI – I kept the red peppers out so it would be more kid friendly (kids can get very picky about what they eat). I have yet to put them in, but I don’t think they are needed. It has plenty of wonderul flavor without.
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This is one of the easiest and best recipes. I have served it as an appetizer, breakfast, luncheon and dinner. There is never any left.
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This is one of the easiest and best recipes. I have served it as an appetizer, breakfast, luncheon and dinner. There is never any left.
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Very good. I wished I had used LF cresent rolls, but other then that, this was a great recipe, and I will definitely make this again.
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Very good. I wished I had used LF cresent rolls, but other then that, this was a great recipe, and I will definitely make this again.
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these are SOOO great.. my kids love them.. and they are a great appetizer when dinner is going to be late.. I’ve shared this recipe with friends.. and plan on bringing them to holiday parties.. 🙂 Happy Eating everyone.. 🙂
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Fabulous!!!!Had to email everyone at my son’s b-day party the recipe!! The only change I made was that I used less than 1/4 lb of pepperoni since I feel that it is so overpowering. I did make sure to drain the peppers really well so it wouldn’t get soggy and it didn’t! Definitly a make again recipe— thankx
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Fabulous!!!!Had to email everyone at my son’s b-day party the recipe!! The only change I made was that I used less than 1/4 lb of pepperoni since I feel that it is so overpowering. I did make sure to drain the peppers really well so it wouldn’t get soggy and it didn’t! Definitly a make again recipe— thankx
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This recipe is absolutely fantastic! Everyone loves it and wants the recipe. Thank You!
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This recipe is absolutely fantastic! Everyone loves it and wants the recipe. Thank You!
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I have to make three pans of these my guest were eating them fasted than I could cut them out of the pan. I did choose to no use the roasted peppers due to the guys not being veggie eaters. Also I make these on cookie sheets the bottom comes out perfect and you can fit a bouble batch. Can’t go wrong with these
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I have to make three pans of these my guest were eating them fasted than I could cut them out of the pan. I did choose to no use the roasted peppers due to the guys not being veggie eaters. Also I make these on cookie sheets the bottom comes out perfect and you can fit a bouble batch. Can’t go wrong with these
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Awesome appetizer recipe!!! I made this for my daughter’s Girl Scout mother/daughter party and both kids and moms loved it!! My husband tried it before I left and was very disappointed there weren’t any leftovers! Also, it was very quick and easy to prepare. I plan to make it again for a wine and cheese party I’m having next week. Yum!
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Awesome appetizer recipe!!! I made this for my daughter’s Girl Scout mother/daughter party and both kids and moms loved it!! My husband tried it before I left and was very disappointed there weren’t any leftovers! Also, it was very quick and easy to prepare. I plan to make it again for a wine and cheese party I’m having next week. Yum!
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This is the best recipe on this site! 10 Stars! Thank you! Only changes recommended would be to use low fat/less greasy versions of meats.
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This is the best recipe on this site! 10 Stars! Thank you! Only changes recommended would be to use low fat/less greasy versions of meats.
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Ahhh… The suduction of deli meat. You gotta expect only good can come out of combining sliced meat, cheese and crescent rolls. Men cheered and women swooned as I placed this delectable dish onto the pot luck buffet table. Hats off to you Ms. Lori G.!
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Ahhh… The suduction of deli meat. You gotta expect only good can come out of combining sliced meat, cheese and crescent rolls. Men cheered and women swooned as I placed this delectable dish onto the pot luck buffet table. Hats off to you Ms. Lori G.!
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These are EXCELLENT!!!! Made 2 pans for a party and NONE were left!!! I used Garlic Pepper and also more grated parm on the top. Thanks for sharing!
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These are EXCELLENT!!!! Made 2 pans for a party and NONE were left!!! I used Garlic Pepper and also more grated parm on the top. Thanks for sharing!
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I omited the pepper and still was very good. I packed it for my kids lunch and the loved it.
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I omited the pepper and still was very good. I packed it for my kids lunch and the loved it.
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By far one of the best appetizers that I have “shared” with a group. Everyone wanted the recipe! I have also had it for dinner with a tossed salad. Served both hot and room temperature. Very versatile and delicious. Thanks.
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I haven’t made these yet and read all of the reviews- did the eggs in the middle make it taste like an omlete?
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These squares were excellent 10/10. Even though they were good at room tempature, they were outrageously delicious warm, straight from the oven. I also used Roasted Red Pepper Spead instead of just Roasted Red Peppers. Thank you!
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These squares were excellent 10/10. Even though they were good at room tempature, they were outrageously delicious warm, straight from the oven. I also used Roasted Red Pepper Spead instead of just Roasted Red Peppers. Thank you!
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Made this for a party and they were a big hit. Made one batch without peppers and the other with. Keep the dough cold, it’s easier to work with. Will make them again!
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Made this for a party and they were a big hit. Made one batch without peppers and the other with. Keep the dough cold, it’s easier to work with. Will make them again!
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Excellent!! Forget about appetizer, this makes a perfect meal when you add a salad with it. My kids and husband loved it. I added an extra egg and more parmesan cause I wanted more of a filling, it was perfect. I cooked it a little longer also. And most important it was so quick and easy. Thanks
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Excellent!! Forget about appetizer, this makes a perfect meal when you add a salad with it. My kids and husband loved it. I added an extra egg and more parmesan cause I wanted more of a filling, it was perfect. I cooked it a little longer also. And most important it was so quick and easy. Thanks
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This was very yummy, just a bit on the greasy side. I took it to a buffet and they were all gone by the end of the evening. My family tasted them while I was cutting them up and loved them. I used only a 7 oz can of peppers, drained them well and patted them dry with paper towels. Very tasty!
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These are the BEST! I Have been making them for every event I go to (by request) They are awesome warm, cold – for leftovers. I have passed this along to many many people. Oh and I agree, I have found that you have to cook them longer after removing the foil – until the dough is puffy and lightly browned.
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These are the BEST! I Have been making them for every event I go to (by request) They are awesome warm, cold – for leftovers. I have passed this along to many many people. Oh and I agree, I have found that you have to cook them longer after removing the foil – until the dough is puffy and lightly browned.
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Tasty. This recipe is a keeper! I used old fashioned ham and all genoa salami (no pepperoni) and the guests loved it.
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Tasty. This recipe is a keeper! I used old fashioned ham and all genoa salami (no pepperoni) and the guests loved it.
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GREAT!!!! So easy and delicious. I added onions when I added the peppers and I also added italian seasoning and more parm cheese on the top. I served with marinara to make them more like italian calzones………
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GREAT!!!! So easy and delicious. I added onions when I added the peppers and I also added italian seasoning and more parm cheese on the top. I served with marinara to make them more like italian calzones………
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My sister in law brought this to a hoiday gathering and we all loved it ! It was even better reheated the next day in a 300 degree oven. It is now one of our favorite appetizers.
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My sister in law brought this to a hoiday gathering and we all loved it ! It was even better reheated the next day in a 300 degree oven. It is now one of our favorite appetizers.
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Made this for a party and everybody loved them and also wanted the recipe.
Note: I added some pesto on top of the first layer of crust. -
Made this for a party and everybody loved them and also wanted the recipe.
Note: I added some pesto on top of the first layer of crust. -
I make this appetizer all the time. It is very delicious. You have to cook it longer after removing the foil. A good 20 minutes because the eggs aren’t cooked and I put my oven @ 375F when I remove the foil. I have been e-mailing this recipe quite often.
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I make this appetizer all the time. It is very delicious. You have to cook it longer after removing the foil. A good 20 minutes because the eggs aren’t cooked and I put my oven @ 375F when I remove the foil. I have been e-mailing this recipe quite often.
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Very filling so think twice about doubling the recipe, which is what I did. I brought it to a potluck and the host begged me to leave the leftovers for his lunch the next day, it was a huge hit. Updating review 10/25/15: I make this for my BIL for special occasions like his bday or Father’s Day, he LOVES it. Really great as an entree with a spinach salad with Italian dressing. I do pre-bake the crust and that helped a lot as well as blotting the wetter ingredients like roasted red peppers and fresh mozz. I use fresh mozzarella instead of Swiss and I think that pairs better with the provolone. 2 eggs plus one yolk for the center and the leftover egg white for a top wash. I have been making this for 10 year and it was one of the first recipes I ever saved on All Recipes.
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Very filling so think twice about doubling the recipe, which is what I did. I brought it to a potluck and the host begged me to leave the leftovers for his lunch the next day, it was a huge hit. Updating review 10/25/15: I make this for my BIL for special occasions like his bday or Father’s Day, he LOVES it. Really great as an entree with a spinach salad with Italian dressing. I do pre-bake the crust and that helped a lot as well as blotting the wetter ingredients like roasted red peppers and fresh mozz. I use fresh mozzarella instead of Swiss and I think that pairs better with the provolone. 2 eggs plus one yolk for the center and the leftover egg white for a top wash. I have been making this for 10 year and it was one of the first recipes I ever saved on All Recipes.
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Even tho swiss is my least favorite cheese, I had some so used it. Even with the swiss, this turned out very good! I didn’t have the peppers, so added sliced mushrooms and sliced ripe olives instead. Thanks Lori, I’ll be making this recipe again!
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Even tho swiss is my least favorite cheese, I had some so used it. Even with the swiss, this turned out very good! I didn’t have the peppers, so added sliced mushrooms and sliced ripe olives instead. Thanks Lori, I’ll be making this recipe again!
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A very easy and delicious appy. This was well received and some of my friends were mad I made such a dish on a Friday night during Lent, they said it wasn’t fair! You couldn’t even tell there was eggs in this, for anyone who was concerned with that. Very filling and rich, so make sure you cut the squares on the smaller side. If I have an occasion to make these again, I will. Thanks for the post Lori!
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A very easy and delicious appy. This was well received and some of my friends were mad I made such a dish on a Friday night during Lent, they said it wasn’t fair! You couldn’t even tell there was eggs in this, for anyone who was concerned with that. Very filling and rich, so make sure you cut the squares on the smaller side. If I have an occasion to make these again, I will. Thanks for the post Lori!
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I made a few changes, used asiago cheese, no swiss, added hogie ham (cappacolli ham) roasted/grilled my own peppers. Serve at a progressive party as part of appetizers spread…this was a MAJOR HIT!!! Thanks for the great recipe.
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I made a few changes, used asiago cheese, no swiss, added hogie ham (cappacolli ham) roasted/grilled my own peppers. Serve at a progressive party as part of appetizers spread…this was a MAJOR HIT!!! Thanks for the great recipe.
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I made this for a party yesterday and it was a huge hit! The entire dish was gone in 5 minutes! The only change I made was using provolone cheese instead of Swiss. Very yummy-will definitely be making this again soon!
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I made this for a party yesterday and it was a huge hit! The entire dish was gone in 5 minutes! The only change I made was using provolone cheese instead of Swiss. Very yummy-will definitely be making this again soon!
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I made this for a party yesterday and it was a huge hit. I had several requests for the recipe and compliments from everyone. The only change I made was mozzarella instead of swiss. Thanks. I’ll be adding it to my “keeper” recipes for sure!
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I made this for a party yesterday and it was a huge hit. I had several requests for the recipe and compliments from everyone. The only change I made was mozzarella instead of swiss. Thanks. I’ll be adding it to my “keeper” recipes for sure!
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I brought this to a Christmas party. Everyone really enjoyed it. Something different not the same old party food.
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I brought this to a Christmas party. Everyone really enjoyed it. Something different not the same old party food.
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Awesome & easy recipe! It’s a meal in itself served with a little salad and some sauce for dipping. I roasted my own red peppers, added some thinly sliced onion and a little italian seasoning. My boyfriend ate the leftovers cold the next day and has already requested I make it again. Thanks for sharing the recipe Lori!
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Awesome & easy recipe! It’s a meal in itself served with a little salad and some sauce for dipping. I roasted my own red peppers, added some thinly sliced onion and a little italian seasoning. My boyfriend ate the leftovers cold the next day and has already requested I make it again. Thanks for sharing the recipe Lori!
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Yum! I omitted the Ham and red peppers it turned out great!
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Yum! I omitted the Ham and red peppers it turned out great!
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Received rave reviews for this recipe. I used Black Forest Ham and I felt it was too strong a flavor. Next time I’ll stick to the boiled ham.
Make this dish, you will not be sorry! -
Received rave reviews for this recipe. I used Black Forest Ham and I felt it was too strong a flavor. Next time I’ll stick to the boiled ham.
Make this dish, you will not be sorry! -
More roasted red pepper and less salty cheeses and meats please. Love the cresent roll idea, plan to use that with other food combos.
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I roasted my own peppers and increased baking time after uncovering to about 30 minutes. This was a huge hit at book club, and I am looking forward to serving this to the male population; I’m sure they will love it!
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I roasted my own peppers and increased baking time after uncovering to about 30 minutes. This was a huge hit at book club, and I am looking forward to serving this to the male population; I’m sure they will love it!
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These little stuffed breads are delish!!! I love that they can be made ahead of time and that they are just as delicious as when they are fresh out of the oven. The only slight changes I made was to sub shredded asiago & mozzarella for the swiss and used roasted peppers seasoned with oregano & basil. Like others, I did have to cook for an add’l 10 minutes. I will admit that they are a little on the salty side, but they are just SOOO GOOD!!!! Everyone loved them! Thanks Lori G.
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These little stuffed breads are delish!!! I love that they can be made ahead of time and that they are just as delicious as when they are fresh out of the oven. The only slight changes I made was to sub shredded asiago & mozzarella for the swiss and used roasted peppers seasoned with oregano & basil. Like others, I did have to cook for an add’l 10 minutes. I will admit that they are a little on the salty side, but they are just SOOO GOOD!!!! Everyone loved them! Thanks Lori G.
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What a great appetizer that is out of the everyday. TONS of compliments. Hearty enough appetizer that I will make for dinner instead ( reminds me of an inside out pizza ) paired with a salad. Thanks for the great keeper.
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These are good. I am a little tired of recipes that use “refrigerated crescent rolls” though. I wonder how this would turn out if I used frozen puff pastry instead?
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These are good. I am a little tired of recipes that use “refrigerated crescent rolls” though. I wonder how this would turn out if I used frozen puff pastry instead?
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Yum Yum Yum!!! Everyone loved these things! I, too, used capicolla and mozzarella instead of reg ham and swiss. It was great. Mine didn’t get too puffy and I also cooked mine a bit longer after removing the foil. Great recipe- will definately make for my future events.
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Yum Yum Yum!!! Everyone loved these things! I, too, used capicolla and mozzarella instead of reg ham and swiss. It was great. Mine didn’t get too puffy and I also cooked mine a bit longer after removing the foil. Great recipe- will definately make for my future events.
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I made this as an appetizer for a dinner party before my son’s prom. It was a big hit. My son told me I ought to make this for dinner which I was planning on doing anyway. I did not put the roasted red peppers in since I was making it for teens, however, when I make this again I think I will add an olive mixture instead which I hope will make it like a muffaletta.
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I made this as an appetizer for a dinner party before my son’s prom. It was a big hit. My son told me I ought to make this for dinner which I was planning on doing anyway. I did not put the roasted red peppers in since I was making it for teens, however, when I make this again I think I will add an olive mixture instead which I hope will make it like a muffaletta.
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Made as a heavy appetizer for a cocktail party. I made some with the peppers and some without- they were a hit. Many compliments and no leftovers.
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Made as a heavy appetizer for a cocktail party. I made some with the peppers and some without- they were a hit. Many compliments and no leftovers.
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I loved it but made a few changes suggested by other reviews. I added pesto, left out ham and swiss, added mozzarella and thinly sliced onions. Definitely cook a little longer. Still great!!
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I loved it but made a few changes suggested by other reviews. I added pesto, left out ham and swiss, added mozzarella and thinly sliced onions. Definitely cook a little longer. Still great!!
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This is a staple for social gatherings in my neighborhood…someone always makes it. We all LOVE it, although we have never used the red peppers. Will try that next time.
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This is a staple for social gatherings in my neighborhood…someone always makes it. We all LOVE it, although we have never used the red peppers. Will try that next time.
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AWESOME!! This is my most favorite recipe from this site so far. I used banana peppers instead of the red pepper and it was great. Already passed this recipeto friends. Thanks!
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AWESOME!! This is my most favorite recipe from this site so far. I used banana peppers instead of the red pepper and it was great. Already passed this recipeto friends. Thanks!
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very good!! I made it for a teacher’s shower and they were a hit!! I baked the bottom layer dough for about five minutes before adding the meats/cheese and the top layer of dough just to insure that it would crisp up nicely.
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very good!! I made it for a teacher’s shower and they were a hit!! I baked the bottom layer dough for about five minutes before adding the meats/cheese and the top layer of dough just to insure that it would crisp up nicely.
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This recipe is wonderful. I did not use the pepperoni because of what others had said and just added a little more ham and salami. Also if you have the time, make your own roasted bell peppers. The taste is awesome!!!!
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This recipe is wonderful. I did not use the pepperoni because of what others had said and just added a little more ham and salami. Also if you have the time, make your own roasted bell peppers. The taste is awesome!!!!
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These were allright. Not Great. Won’t make these again.
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These were allright. Not Great. Won’t make these again.
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This is Excellent!!! The only difficult part about this is rolling out the dough to cover top and bottom of pan. It’s easier if the dough isn’t cold right out of the fridge. MOST IMPORTANT: oven time after removing foil is much longer than recipe suggests. 20 – 30 mins. at least, let it get nicely browned! It was a huge hit at my card party and I have been asked to make it EVERY time we get together!!!
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This is Excellent!!! The only difficult part about this is rolling out the dough to cover top and bottom of pan. It’s easier if the dough isn’t cold right out of the fridge. MOST IMPORTANT: oven time after removing foil is much longer than recipe suggests. 20 – 30 mins. at least, let it get nicely browned! It was a huge hit at my card party and I have been asked to make it EVERY time we get together!!!
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Made these for a potluck – they were quite good. I served at room temperature and I wonder if they wouldn’t be better hot.
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Made these for a potluck – they were quite good. I served at room temperature and I wonder if they wouldn’t be better hot.
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I loved the filling but found the crescent dough really soggy on the bottom. The second time I used the same filling but instead of crescent dough used the panini flatbread from costco and the whole family loved it.
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I loved the filling but found the crescent dough really soggy on the bottom. The second time I used the same filling but instead of crescent dough used the panini flatbread from costco and the whole family loved it.
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I made this recipe substituting Pepperidge Farm frozen puff pastry for the crescent roll dough. It turned out very nicely. Most everyone who tried it at the party I took it to said “those pizza things are good”. I think that next time I will skip the egg wash on the top of the pastry because all it did was make an ugly hard shell over the top that cooked too dark and prevented the rest of the dough from cooking properly.
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I made this recipe substituting Pepperidge Farm frozen puff pastry for the crescent roll dough. It turned out very nicely. Most everyone who tried it at the party I took it to said “those pizza things are good”. I think that next time I will skip the egg wash on the top of the pastry because all it did was make an ugly hard shell over the top that cooked too dark and prevented the rest of the dough from cooking properly.
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Everyone loved these little sandwiches. I brought these to a cocktail party with heavy apps and they were the only thing completely gone. It was empty before the shrimp cocktail! This may be my standard appetizer to bring.
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Everyone loved these little sandwiches. I brought these to a cocktail party with heavy apps and they were the only thing completely gone. It was empty before the shrimp cocktail! This may be my standard appetizer to bring.
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I also didn’t add the pepperoni but followed the rest of the recipe as noted. Good lunch recipe or casual company meal. Will make again.
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I also didn’t add the pepperoni but followed the rest of the recipe as noted. Good lunch recipe or casual company meal. Will make again.
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I made this for a birthday party recently and my friends gave me rave reviews! Based upon previous reviewers comments I allowed the dough to warm before spreading. I also decided to add 1 teaspoon of garlic powder to the egg mixture which added just a hint of garlic. It was a little expensive when adding up all the deli meats and cheeses but definitely worth it. I gave it 4 stars because of cost and I felt it was only good, not unbelievable. If you are making this for 10 or more people I highly recommend doubling the recipe and making two dishes worth. When it comes to the cheese amounts I recommend getting 8-10 slices of each instead of going by weight as this will ensure you’re able to cover the entire dish. I will probably not be making this again.
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I made this for a birthday party recently and my friends gave me rave reviews! Based upon previous reviewers comments I allowed the dough to warm before spreading. I also decided to add 1 teaspoon of garlic powder to the egg mixture which added just a hint of garlic. It was a little expensive when adding up all the deli meats and cheeses but definitely worth it. I gave it 4 stars because of cost and I felt it was only good, not unbelievable. If you are making this for 10 or more people I highly recommend doubling the recipe and making two dishes worth. When it comes to the cheese amounts I recommend getting 8-10 slices of each instead of going by weight as this will ensure you’re able to cover the entire dish. I will probably not be making this again.
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These squares tasted delicious, were easy to prepare, and when they were taken out of the oven looked gorgeous. This would have gotten five stars, but the bottom layer of dough came out mushy and I had to flip and bake further which was a pain. I’m considering trying the pillsbury pizza dough because I think it would make this even easier, next time I’ll bake the bottom for five minutes first, before assembling.
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These squares tasted delicious, were easy to prepare, and when they were taken out of the oven looked gorgeous. This would have gotten five stars, but the bottom layer of dough came out mushy and I had to flip and bake further which was a pain. I’m considering trying the pillsbury pizza dough because I think it would make this even easier, next time I’ll bake the bottom for five minutes first, before assembling.
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A few helpful hints with this recipe: Change oven temperature to 375 and bake covered for 25 minutes. Then remove foil and bake another 20 minutes until golden brown. I know many reviewers have had a problem with the bottom crust being soggy. Here are some helpful hints to avoid that: If you choose to use the roasted peppers, pat them dry with a paper towel. Be sure to get hard salami, not cooked salami. Some deli meats, like ham, are too juicy, so try a different kind of ham – I’ve gotten apple/honey ham (it’s dryer). Let the pan cool for at least 15 minutes to allow the filling to set up. For a nice presentation, I cut into squares and place them on a platter with paper doilies. The paper doilies absorb some of the extra moisture on the bottom crust. I hope this was helpful! ENJOY! 🙂
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A few helpful hints with this recipe: Change oven temperature to 375 and bake covered for 25 minutes. Then remove foil and bake another 20 minutes until golden brown. I know many reviewers have had a problem with the bottom crust being soggy. Here are some helpful hints to avoid that: If you choose to use the roasted peppers, pat them dry with a paper towel. Be sure to get hard salami, not cooked salami. Some deli meats, like ham, are too juicy, so try a different kind of ham – I’ve gotten apple/honey ham (it’s dryer). Let the pan cool for at least 15 minutes to allow the filling to set up. For a nice presentation, I cut into squares and place them on a platter with paper doilies. The paper doilies absorb some of the extra moisture on the bottom crust. I hope this was helpful! ENJOY! 🙂
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GOOD RECIPE!
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GOOD RECIPE!
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Very good and easy. I made it for New Years Eve party everyone was asking about it.
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Very good and easy. I made it for New Years Eve party everyone was asking about it.
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This is a great recipe!! Everybody loves it!!
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This is a great recipe!! Everybody loves it!!
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This is a keeper; with a few modifications. Use canned pizza doe in place of the crescent doe…it falls into the baking dish nicley. I attempted to use the crescent doe and became very frustrated…very hard to work with. I baked, covered for 20 minutes at 375 degrees and baked uncovered, at 400 degrees, for an additional 20 minutes. Turned out very crispy and my family loved it (made it for the Super Bowl). Next time I will experiment with different toppings, i.e.whatever you may order on a pizza.
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This is a keeper; with a few modifications. Use canned pizza doe in place of the crescent doe…it falls into the baking dish nicley. I attempted to use the crescent doe and became very frustrated…very hard to work with. I baked, covered for 20 minutes at 375 degrees and baked uncovered, at 400 degrees, for an additional 20 minutes. Turned out very crispy and my family loved it (made it for the Super Bowl). Next time I will experiment with different toppings, i.e.whatever you may order on a pizza.
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This has quickly become a family favorie! I have even made it the night before a gathering and refrigerated, then baked the next day. It still came out perfect!
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This has quickly become a family favorie! I have even made it the night before a gathering and refrigerated, then baked the next day. It still came out perfect!
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Fabulous! I made this for a jewelry party that I hosted and everyone raved. The greatest thing was that it was so easy. I made a few changes. I prebaked the bottom crescent roll for 4 minutes, I used capicolla instead of boiled ham, and I reduced the amount of pepperoni. Next time I will try adding pesto just for a little extra something special. Thanks for the recipe!
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Fabulous! I made this for a jewelry party that I hosted and everyone raved. The greatest thing was that it was so easy. I made a few changes. I prebaked the bottom crescent roll for 4 minutes, I used capicolla instead of boiled ham, and I reduced the amount of pepperoni. Next time I will try adding pesto just for a little extra something special. Thanks for the recipe!
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Neat concept. My husband liked them, but I thought they were a bit soggy. Next time, I will use less egg and add garlic salt.
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Neat concept. My husband liked them, but I thought they were a bit soggy. Next time, I will use less egg and add garlic salt.
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I have been making these for years. My husband begs me to make them, they’re soooo good. You have to give these a try.
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I have been making these for years. My husband begs me to make them, they’re soooo good. You have to give these a try.
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We love this quick and easy recipe! I have made it many times and always received rave reviews on it. some people mention it being soggy,I suggest draining the peppers very well.thanks
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This was very tasty! I made it for a monday night football gathering. I was worried about it being soggy so I made sure to cut down on the amount of red peppers and I patted them dry with paper towels. I ended up cooking it for 30 minutes covered and 30 minutes uncovered. I liked the taste of the crossaint dough, although my husband wants to try pizza dough next time. An excellent recipe for a gathering 🙂
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This was very tasty! I made it for a monday night football gathering. I was worried about it being soggy so I made sure to cut down on the amount of red peppers and I patted them dry with paper towels. I ended up cooking it for 30 minutes covered and 30 minutes uncovered. I liked the taste of the crossaint dough, although my husband wants to try pizza dough next time. An excellent recipe for a gathering 🙂
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Two of the three family memebers do not eat eggs, so I skipped the egg mixture and the peppers (just because) and we still loved it. We will serve at our holiday party next month.
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Two of the three family memebers do not eat eggs, so I skipped the egg mixture and the peppers (just because) and we still loved it. We will serve at our holiday party next month.
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Love this!!! It is a staple in our house! 🙂 We have it at least twice a month 🙂
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Love this!!! It is a staple in our house! 🙂 We have it at least twice a month 🙂
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this recipe is much beloved in my house. my husband and brother and inlaws all went crazy for it. a delicious treat. great recipe, thanks so much for posting.
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this recipe is much beloved in my house. my husband and brother and inlaws all went crazy for it. a delicious treat. great recipe, thanks so much for posting.
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This was a very tasty appetizer. However, this is also a very expensive appetizer as other reviewers have mentioned. Personally, I am not a fan of salami or swiss cheese, so I took the creative liberty of substituting prosciutto and sharp cheddar cheese. I also added a few slices of pre-cooked bacon for good measure. I recommend allowing the dish to cool before cutting. These were also good straight out of the refrigerator (if you have any leftovers!)
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This was a very tasty appetizer. However, this is also a very expensive appetizer as other reviewers have mentioned. Personally, I am not a fan of salami or swiss cheese, so I took the creative liberty of substituting prosciutto and sharp cheddar cheese. I also added a few slices of pre-cooked bacon for good measure. I recommend allowing the dish to cool before cutting. These were also good straight out of the refrigerator (if you have any leftovers!)
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I made this several times and they are always a big hit. I am a big fan of improvization so I change some of the ingredients from time to time. I use Mexican blend cheese for the Swiss, broccoli for the red peppers, etc. You really can’t mess this one up.
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I made this several times and they are always a big hit. I am a big fan of improvization so I change some of the ingredients from time to time. I use Mexican blend cheese for the Swiss, broccoli for the red peppers, etc. You really can’t mess this one up.
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If I could give this 6 stars I would! My guests ate this so fast I didn’t even see the first batch! I got tons of complements too. I patted the red peppers dry first and prebaked the bottom crust a little too. Other than that, didn’t change a thing and I can’t wait to make them again. Thanks!!
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If I could give this 6 stars I would! My guests ate this so fast I didn’t even see the first batch! I got tons of complements too. I patted the red peppers dry first and prebaked the bottom crust a little too. Other than that, didn’t change a thing and I can’t wait to make them again. Thanks!!
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This was fantastic, everyone loved it, very easy to make and can be made a bit ahead of time. I have gotten many requests for the recipe.
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This was fantastic, everyone loved it, very easy to make and can be made a bit ahead of time. I have gotten many requests for the recipe.
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This is Great and EASY. I would recommend cutting up the coldcuts into smaller pieces, This way you can cut up the squares with messing it up. You can pretty much subsitute any meat and make it mexican or irish, etc. Definately will do this again!!!
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This is Great and EASY. I would recommend cutting up the coldcuts into smaller pieces, This way you can cut up the squares with messing it up. You can pretty much subsitute any meat and make it mexican or irish, etc. Definately will do this again!!!
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Always a hit at a party. A little pricey to make. May need some extra time to cook without the foil.
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Always a hit at a party. A little pricey to make. May need some extra time to cook without the foil.
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This recipe is awesome. I did make a couple changes. I used hickory smoked ham instead of the boiled and I used green olive tapenade in place of the roasted red peppers. This recipe reminds me of a Muffaletta. Next time I think I will use pizza crust and add some pizza sauce for a different flair. We ate the leftovers for breakfast the next morning, which was nice to just warm up in the oven. This recipe is definatly a keeper. Thanks
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This recipe is awesome. I did make a couple changes. I used hickory smoked ham instead of the boiled and I used green olive tapenade in place of the roasted red peppers. This recipe reminds me of a Muffaletta. Next time I think I will use pizza crust and add some pizza sauce for a different flair. We ate the leftovers for breakfast the next morning, which was nice to just warm up in the oven. This recipe is definatly a keeper. Thanks
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This recipe was a big hit at my Christmas party tonight. It’s very simple to prepare and very tasty. I followed the recipe as is, except I dried the roasted red peppers off as suggested by other reviewers. This recipe was so tasty even a bachelor requested the recipe, now thats a good recipe!
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This recipe was a big hit at my Christmas party tonight. It’s very simple to prepare and very tasty. I followed the recipe as is, except I dried the roasted red peppers off as suggested by other reviewers. This recipe was so tasty even a bachelor requested the recipe, now thats a good recipe!
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I made this for my Christmas party and got RAVE reviews! The guys were fighting for the last square 🙂 I always change recipes, so I used these meats/cheeses instead: hard salami, provolone, ham and fresh mozzarella. I also don’t care for roasted peppers, so I put a bottle of italian antipasto veggies in the food processor with some olive tapenade and made a chunky spread for the top layer- everyone loved the flavor of this! Thanks for the recipe, I will certainly be making this again!
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I made this for my Christmas party and got RAVE reviews! The guys were fighting for the last square 🙂 I always change recipes, so I used these meats/cheeses instead: hard salami, provolone, ham and fresh mozzarella. I also don’t care for roasted peppers, so I put a bottle of italian antipasto veggies in the food processor with some olive tapenade and made a chunky spread for the top layer- everyone loved the flavor of this! Thanks for the recipe, I will certainly be making this again!
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Wonderful, would not change a thing!
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Wonderful, would not change a thing!
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Really great! I have had this 3 times over the holidays with 3 different groups of people and there have been no leftovers! If you are looking for fast and simple at a nominal cost, this one will work for you. The taste is wonderful either hot or cold and is an elegant addition to any party or great for just an easy evening after work…pair it with a Caesar salad and dinner is on!
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Fantastic. I loved the ease and flavor. I can’t say enough good things about it. I used pepper jack instead of provolone.
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Thanks to Quality Cook Alissa for the wonderful recommendation. I made these for Christmas Eve as an appetizer and everyone loved them. Thanks so much!
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Thanks to Quality Cook Alissa for the wonderful recommendation. I made these for Christmas Eve as an appetizer and everyone loved them. Thanks so much!
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This was great! I think you could use any combination of ingredients. A pizza theme would also be great. I pre-baked the first crust for 8 minutes then baked it covered for 25 minutes and then brought it to the party, where I removed the foil and finished it at 375 for about 15-20 minutes. After 5-10 minutes of letting it rest, it sliced perfectly.
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This was great! I think you could use any combination of ingredients. A pizza theme would also be great. I pre-baked the first crust for 8 minutes then baked it covered for 25 minutes and then brought it to the party, where I removed the foil and finished it at 375 for about 15-20 minutes. After 5-10 minutes of letting it rest, it sliced perfectly.
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