Italian Layer Bake

Friday 10 August 2018

This recipe I am sharing today is one of those utterly simple ones that you are almost embarrassed to share, and yet so tasty that you find yourself  having to share because they are just too delicious not to!!!  So tasty that you want everyone to have a chance to enjoy them! 

You use a tin of refrigerated croissant dough for these delicious Italian Strata type of Sandwiches.  Layers of meat, roasted peppers and cheese  . . .  between layers of croissant dough . . . with a rich golden egg custard baked between the layers and gilding the top . . .

Dead simple to make  . . .  dead simple  . . .

Not the prettiest crayon in the box to be sure  . . . 

But the flavours  . . .  impeccably delicious . . . and yet . . .  there is nothing extraordinary about the ingredients . . .

Deli ham and deli turkey  . . .  I get them as thinly sliced as I possibly can  . . .  and sliced hard salami  . . .

A Swiss type of melty cheese . . .  I used Dutch Massam on this day, but Gruyere or any nutty flavoured almost sweet  . . . Swiss cheese would work beautifully here . . .

A jar of roasted red peppers  . . .  make sure you drain them well and pat them dry  . . . you don't want too much liquid to soak into the croissant dough. You want a crisp crust on the top and the bottom.

Beaten eggs poured over the layers.  We've been really lucky in that we have been gifted lately with some beautiful farm fresh free-range eggs at church every Sunday.  They are just beautiful. 

I guess this is kind of like an Italian Sandwich Pie!  Whatever it is, it is hearty and delicious and a simple bake.  You are going to love it! 

*Italian Layer Bake*
Serves 6 

A delicious casserole composed of layered ham, turkey, salami, roasted pepper, egg and croissant dough. 

1 container of refrigerated croissant roll dough
8 slices of deli turkey
8 sliced of deli ham
12 slices of hard Italian salami
8 slices of Swiss style cheese
1 (12 ounce) jar of roasted red peppers, drained well
4 large free range eggs, beaten 

Preheat the oven to 180*C/350*F/ gas mark 4.  Unroll the crescent dough without separating the triangles.  Cut into two squares and press the perforations together on each square.  Press one into the bottom of an 8-inch square baking dish.  Top with four slices of turkey, four slices of ham, 6 slices of salami, 4 slices of Swiss cheese and half of the roasted peppers. Pour half of the beaten egg over the peppers.  Top with the remaining turkey,ham, salami, cheese and peppers.  Lay the other half of the dough over the peppers, again, pressing the perforations closed. Pour the remaining eggs over all. Cover lightly with foil.  Bake for 20 minutes.  Remove the foil and bake for a further 20 to 25 minutes until golden brown and heated through.  Let cool for five minutes, then cut into squares to serve.

If its in a crust Todd loves it.  He is a pie man for sure.  This is fabulous and makes for the perfect light supper on these last of the summer days, when you want to be out and about enjoying the sunshine and not chained to the stove.  Bon Appetit! 


  1. Roasted red of my fave food groups:) Fun dish Marie!

  2. I read on another review that the eggs did not cook in the middle in the time shown. Does this seem to be a problem or should I reduce eggs to 3? thanks

    1. MIne did Christine, but baking is very subjective and can vary from one oven to another. As well, the croissant dough I use over here is slightly different from the croissant dough which is available in North America. You could probably decrease by one egg, but really if you think that your eggs are not cooked in the middle, then return it to the oven to cook longer. If you think it is getting too brown, cover it lightly with some foil. Hope this helps!

    2. Also if you are really worried about the eggs, leave them out altogether, which would also work well. You will get a crisper bake rather than a type of bread pudding.


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