I got this recipe from the web somewhere. I don’t remember if I saw it on facebook or pinterest but I did pin it on pinterest. I finally got around to making it and we all really really liked it! It is so good and easy to make that I made it again the very next week. I did skip a few weeks so as not to get bored with it but I have since made it another two times.
I finally decided it was time to take some pictures. Tiffany took pictures the last time she made it but forgot to get a picture of the finished product, so I couldn’t post it before now.
This recipe comes from tiffany of eat at HOME (no, not my daughter Tiffany ). I adapted hers a little bit because Mike is allergic to beef and pork and the kids don’t care for tomato. The first several times I made this we didn’t use tomato at all and it never turned out wet or soggy (even when eating it immediately out of the oven). But this last time I fixed it I put tomato on half of it because Mike and I do like tomato and were in the mood for it. When it came out of the oven and cut into it, I was concerned because when I went to serve the first piece there was a lot of moisture in the bottom of the pan. I determined it was from the tomato, which was NOT a Roma tomato by the way. We didn’t let that stop us or slow us down though; we dug in!
First I sprayed the 8×8 pan with oil spray. Unroll the crescent rolls and take two squares or four triangles and press them into the bottom of the pan.
Then layer in half of the package of turkey lunchmeat, followed by turkey bacon, uncooked.
- 8 oz tube/can of refrigerated crescent dough
- 14 oz - 1 lb. package of turkey lunchmeat
- 8 slices of turkey bacon
- 8 oz swiss cheese, shredded
- 4 eggs
- tomato, optional
- Press half of the crescent roll dough into a sprayed 8x8 pan.
- Layer half of the turkey lunchmeat on top, followed by 4 slices of uncooked turkey bacon
- Layer half the shredded swiss cheese on top, followed by optional tomato slices, and then 2 beaten eggs
- Layer the rest of the turkey lunchmeat, turkey bacon, cheese, (and tomato, if desired).
- Press out remaining half of the crescent rolls and place on top
- Finish off with the last 2 beaten eggs and cover with foil
- Bake at 350º for 20 minutes
- Remove foil and continue baking for another 20-30 minutes
Until next time, God bless,
Michele ºÜºBe the first to like this page . . . click the heart.