This morning started at 4:30 am for us. (Yawn) Ya know, there are alot of "not rights" in this world and getting up at 4:30 am on a Sunday morning is definitely one of them. It's just not right!
Happily, all of this weekends activities went well and have mostly subsided, so we are now in relax mode! We're getting ready to head out for a bike ride for a couple of hours before it gets too chilly. It sure gets that way fast as the sun starts dropping.
Before we go though, I thought I would share the recipe I made for the college choir at church this noon. There were a number of requests for it so thought maybe it would be of interest to those of you in blog-land as well.
2 - 8 count packages refrigerated crescent rolls
1/4 lb. salami
1/2 lb. deli ham
1/4 lb. pepperoni
8 slices swiss cheese
8 slices provolone cheese
3 eggs, beaten
2 T. parmesan cheese
Cover bottom of a 9x13 pan with 1 pkg. crescent rolls. Press seams together.
Brush hot brown mustard on the crust.
Layer salami, ham and pepperoni.
Cover meat with layers of provolone & swiss cheese.
Spread 1/2 of the beaten eggs over top.
Top with other pkg. crescent rolls.
brush with remaining eggs and sprinkle with parmesan.
Bake uncovered at 350 for 25 minutes. Cover with foil and bake another 10 minutes or until done.
The nice thing about this is you can mix it up with whatever meats and cheeses you want. You can also add thinly sliced onions and peppers, garlic powder or whatever seasonings you like.