Wednesday, September 24, 2008

Baked Sandwich Squares

Last year (at one of the two times a YEAR my husband's family gets together) one of his cousins brought a dish with ham and cheese layered with yeast rolls, but the trick was that it used yeast dough from Sysco. I meant to get the recipe, forgot, and then had this recipe Sunday at homecoming at church and it is lovely. Not as good as the yeast roll thing (and I've emailed for the recipe and will share if I get it) but much more don't have to track down a caterer friend or restaurant friend to get the dough. We ate a third of this before the nice people got out of church. That'll teach 'em.

Baked Ham & Cheese Squares

Preheat oven to 350 degrees. Lightly grease a 13x9 baking dish.

2 8-oz cans crescent rolls
1/2 pound sliced salami
1/2 pound sliced swiss or provolone cheese
1/2 pound sliced boiled ham
7 eggs
1 cup parmesan cheese

Unroll one can crescent roll dough into the bottom of the dish, pinching together to form a solid crust. Beat SIX eggs and add the parmesan cheese.

Layer the salami, cheese, egg and cheese mixture, and that order. Top with the remaining crescent roll dough, pinching to form a solid crust.

Beat the remaining egg and brush over the top. Cook for 30 minutes covered with foil, then 30 more minutes uncovered. If you use a glass dish you may need to cut down the cooking time...or cook the full time at 325.

Obviously, you can substitute any luncheon meats, and I've been looking at this since Sunday thinking: Roast beef and blue cheese. Since 1/2 pound blue cheese would be awfully strong for the masses, that would probably work using Swiss AND blue cheese. I'll let you know.

(P.S....I made these this weekend for the soccer/birthday party/volunteering/football/last pool party/shrimp boil marathon that was going on and they were SPECTACULAR. Hit of the party. I did add a tablespoon of Dijon mustard to the egg mixture.)

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