ITALIAN MONTE CRISTO BITES

ITALIAN MONTE CRISTO BITES image

Yield 32 squares

Number Of Ingredients 7

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

Steps:

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.