Italian Meat Bars
- Reviews 1
Ready In: 50 mins
Serves: 8-12
Yields: 24 bars
Ingredients
- 2 (8 ounce) cans crescent rolls
- 2 eggs
- 1⁄4 cup grated parmesan cheese or 1⁄4 cup romano cheese
- 3⁄4 lb provolone cheese
- 1⁄4 lb pepperoni
- 1⁄4 lb salami
- 1⁄4 lb capicola
- 1⁄4 lb mortadella
- 1⁄4 lb prosciutto
Directions
- Preheat oven to 425.
- Spread 1 roll of crescent rolls over bottom of the greased 13 x 9 pan in a sheet, spreading slightly if necessary.
- Layer half of provolone cheese, overlapping.
- Create 1 layer of each italian meat, slightly overlapping, in the order of your choosing.
- layer the rest of the provolone over the italian meats.
- Unroll the other can of crescent rolls over the top, spreading slightly if necessary. Don't worry if it doesn't completely cover everything, they'll puff during baking.
- whisk together eggs and grated parmesan cheese.
- Using a pastry brush, brush ENTIRE MIXTURE over the top. You can pour it into the edges and corners if you like as well.
- Bake for 30-40 minutes or until golden brown.
- Cool and cut into bars, or along the triangles of the crescent dough for sandwiches.
- The meats in the recipe list are merely suggestions. I use whatever happens to be on sale when I go to the grocery store, but always use at least pepperoni, salami and capicola.
- Amount of meat can be adjusted based on personal preference.
- Instead of bars, you can also cut along the triangles from the crescent rolls and make 8 sandwiches instead.
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