Friday, April 10, 2015

Italian Easter Pie

I love an Italian savory pie or also known as Pizza Rustica for Easter. It is a tradition I have kept for my husband. It is a great way to use up cold cuts. Like ham, pepperoni, salami, provolone, mozzarella. Whatever you have on hand. Think of it as an antipasto bake. Or as we call it Italian Easter Pie. This recipe calls for peppers which I omitted. The Easter Pie is great for breakfast, lunch and dinner. Pairs great with asparagus or salad. Would be a great addition to any holiday meal.
Italian Breakfast Casserole


1 tablespoon olive oil
2 cups diced bell peppers and onions
1 (8 oz) tube Crescent Rolls
8 slices ham
15 slices salami
8 eggs salt and pepper to taste
1 cup shredded cheese (mozzarella, provolone or Italian blend)

Preheat oven to 350 degrees F. Generously coat a 9×13 baking dish with nonstick cooking spray. Add olive oil to a large skillet over high heat. When it just starts to smoke, carefully add bell peppers and onions and cook, stirring occasionally, until they are soft and slightly blackened around the edges. Remove to a plate and set aside.  In the prepared dish, layer crescent rolls, ham, and salami. Beat the eggs with the salt and pepper and pour on top. Top with peppers and onions and cheese. Bake at 350 for 30 minutes.

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