Italian Monte Cristo Bites
- 2 package(8 ounces ea) refrigerated crescent rolls
- 1/2 pound sliced deli salami
- 1/2 pound sliced provolone cheese
- 1/2 pound capicola
- 7 eggs
- 1 cup grated Parmesan cheese
- 1 can (28 ounces) Muir Glen Organic fire roasted tomatoes, drained & sliced thin
- Heat oven to 350 degrees. Coat a 13 x 9 x 2 - inch glass baking dish with nonstick cooking spray. Unroll 1 package of the crescent rolls and use dough to line the bottom of the prepared baking dish. Pinch seams together with fingers.
- Cover rolls with half of the salami, provolone and capicola. Lightly beat together 6 of the eggs and the Parmesan; pour half evenly over top. Top with half of the roasted tomatoes. Repeat layering with remaining salami, cheese, capicola, egg mixture and tomatoes. Top with remaining package of crescent rolls.
- Lightly beat remaining egg and brush over top. Cover dish with foil; bake at 350 degrees for 30 minutes. Uncover and bake 30 more minutes. Cool for 1 hour; cut into 32 squares and serve.
crescent rolls, deli salami, provolone cheese, capicola, eggs, parmesan cheese, tomatoes
Taken from www.epicurious.com/recipes/member/views/italian-monte-cristo-bites-50052958 (may not work)