Weeknights are busy! Whether we’re rushing home late from work, running the kids to sports practices, games, dance, scouts and more, or just trying to get dinner on the table after a day of doing a zillion things, many evenings we need a meal that’s quick and delicious. Here’s a cake that’s savory instead of sweet! Antipasto “Cake” is packed with many of the delicious fixings we might find in our favorite Italian antipasto or sub. With a little advance prep, this tasty dish can be on the table in about thirty minutes!
One of things I love about this easy dish is its flexibility. Don’t like onions? Leave them out! Prefer a different pepper? Change it up! Want to give this a totally different spin? Use ham, Swiss cheese or whatever you happen to have in your fridge. Be a little creative and resourceful with your fridge and pantry and you’ll whip up your own “cake” in no time flat. Chop up the veggies in advance, have them in covered containers in the fridge and you’ll put this meal together to beat the “I’m hungry!”
- 2 packages of crescent rolls
- ¼ pound of salami (I use hard salami)
- ¼ pound of provolone cheese
- ½ pound of pepperoni
- 1 medium yellow pepper, diced small
- 1 eight-ounce jar of roasted red peppers, well drained
- 1 medium onion, thinly sliced
- 1-2 cups of grated parmesan cheese
- 1/2 teaspoon each of oregano and Italian seasoning
- 2 eggs and ½ cup of milk, beaten together
Preheat oven to 375 degrees. Open one package of crescent rolls and lay entire piece on the bottom of a 9” x 13” baking pan, sprayed with a bit of Pam olive oil spray, stretching the dough to fit. Layer salami, provolone cheese, pepperoni, one-half of the yellow pepper, roasted red peppers and onions on top of the dough. Sprinkle generously with parmesan cheese; sprinkle half of the oregano and Italian seasoning.
Add a second layer of the meat, cheese, peppers, parmesan and spices. Cover this with the second package of crescent rolls, stretching the dough gently to fit. Pour the egg and milk mixture over the top of the dough and shake the baking pan gently so that the mixture settles into the pan.
Bake at 375 degrees for 20-25 minutes or until the dough is golden brown. Cut into slices and serve.
If there ARE any leftovers, a slice or two makes a fantastic lunch the next day! A quick reheat in the microwave and lunch is ready. I’ve taken this to work and have had co-works pop their heads in to ask what smells so good!
What’s your favorite, go-to meal for busy weeknights?
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