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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Inspired by Italian Meat Bars (#402477) and King Arthur Flour's Portable Pizza. These kid-friendly lunch treats have a top and bottom crust, making them tidy to pack along and eliminates the problem of the hardened, cold cheese on the top. I use a mixed package of salami, pepperoni and ham for the meat, but you could use all of one kind or cooked Italian sausage. I use a Tex-Mex blend of grated cheese. Following the comments by a reviewer, I have made some notes in the directions. Ingredients:
2 (8 ounce) cans crescent rolls (low-fat works fine) |
3 cups pizza cheese, grated |
4 ounces salami |
4 ounces pepperoni |
4 ounces ham |
1/2 cup tomato sauce, divided (preferably low sodium) |
2 eggs |
2 tablespoons parmesan cheese, grated |
Directions:
1. Preheat oven to 375°F.
2. Spray a 9x13 pan with non-stick spray. I use a Pampered Chef stoneware pan. Spread one roll of crescent rolls over the bottom of the pan. Some gaps are okay.
3. Spread 1/4 cup of tomato sauce over the dough. Sprinkle half the cheese over.
4. Layer the deli meats over the sauce, cheese and dough. Top with the remaining sauce and cheese.
5. Unroll the second can of crescent rolls over the top, spreading slightly if necessary. Any gaps will puff up and close during baking.
6. Whisk together the eggs and Parmesan cheese.
7. Using a pastry brush, brush all of the egg and cheese mixture over the pastry. Pour it along the edges and into the corners.
8. Bake for 30-40 minutes until golden brown.
9. Cool and cut into bars or along the triangles of the crescent dough to serve. These are somewhat runny when freshly baked and the taste and texture improve after being chilled.
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