Saturday, April 16, 2016
Game Day Baked Sandwiches
Lots of sports on TV this time of year. When the guys come over,
throw together these unique baked sandwiches. Great to add to the
usual chips and dips. You know the guys will be hungry for
something more than they can get from a bag.
Easy to shop for, easy to make, easy to clean up! You get the credit
for being a kitchen genius.
1 (8-ounce) container refrigerated crescent rolls
½ lbs deli sliced turkey
½ lbs deli sliced ham
½ lbs deli hard salami
½ lbs provolone cheese
1 can diced tomatoes (I used Garlic & Basil flavored) -
¼ cup chopped red onion
4 eggs, beaten
Place pizza stone in oven and pre heat to 350 degrees.
If you have a pizza stone don't forget this step – if you
don't have one, consider buying one because anything you
bake with a crust on the bottom will tend to be soggy and
uncooked. Professional bakers use these stones for a
reason, they are cheep and easy to care for. Use it.
Lightly spray a 9 x 9 baking dish
Open the can of tomatoes and drain well
Dice up the red onion – hint you can freeze the rest in a
zipper bag for use latter.
Crack the eggs and lightly whisk them together.
Roll out wax paper or foil on the counter. Open the crescent
dough and unroll. Using a table knife, separate down the
center, leaving 2 pieces about 8 to 9 inch square. Place
one in the baking dish pushing it out to the sides.
Layer with half the turkey, ham, and salami.
In a large bowl mix together the tomatoes, red onion and
almost all of the eggs (leave just enough to make a wash
for the upper crust).
Spoon out half over the meats and lay a layer of cheese.
Turkey, ham, salami, egg mix and cheeses.
Take the other piece of dough and lay it on top. Brush with
remainder of beaten egg.
Loosely place a piece of foil over the top and let this bake
for 20 minutes. Remove the foil and bake for another 20
to 25 minutes, or until golden and bottom crust is baked
Let cool 15 to 20 minutes, then cut into 6 man sized
stacked sandwiches and wrap each with foil to serve.
For music how about:
So grateful to be serving my Master Indy,
To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
Please buy slave's cookbook:
The Little Black Book of Indiscreet Recipes by Dan White
/ref=cm_sw_r_tw_dp_vAT4sb0934RTM via @amazon
Posted by socialslave at 6:15 PM