It’s An Italian Layered Casserole Bake. Need I Say More?

I really like this Italian bake and so will you. My family thought it was pretty dang good, too.

Check out what my pals over at Mr. Food had to say about this recipe:

“Italian Layer Bake is a Mediterranean delight. This recipe features layers of Italian meats, peppers, and bubbly cheese under a golden crust. Mmm!”

Italian meats and bubbly cheese? Where do I sign up for this?



1 (8-ounce) container Pillsbury refrigerated crescent rolls

8 slices deli turkey (about 1/2 pound)

8 slices deli ham (about 1/2 pound)

12 slices deli hard salami (about 1/2 pound)

8 slices Kraft Swiss cheese (about 1/2 pound)

1 (12-ounce) jar roasted peppers, drained

4 Eggland’s Best eggs, beaten



Preheat oven to 350 degrees F. 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, Swiss cheese, and roasted peppers. Pour half the beaten eggs over peppers and repeat layers with remaining meats, cheese, and peppers. Place remaining square of dough over peppers. Pour remaining beaten eggs over dough and cover lightly with foil.

Bake 20 minutes, remove foil, and bake an additional 20 to 22 minutes, or until golden and heated through. Let cool 15 to 20 minutes, then cut and serve.





Quick Tip: Serve this casserole with a fresh tossed salad and Italian dressing. MMMM!

Thank you to Mr.Food for this great recipe.

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