Posted: 3/7/2012 3:09:54 PM
I tried this using low sodium roast beef, cheddar, low sodium turkey breast, provolone...two thin layers of each. Used the roasted red peppers but no olives. Absolutely fabulous! No one had a clue on the reduced sodium factor, and while there was far less fat and grease, the "consistency" was a hit with everyone, including healthy eaters and those not really watching. Plan to fix it for many parties to come :-)
Posted: 3/4/2012 7:34:47 PM
Actually, this is a question: Has anyone tried preparing this ahead of time and freezing. Would you bake it first before freezing or wait until the day when you will serve it?
Posted: 1/3/2012 12:32:48 PM
Use turkey pepperoni... Taste the same but A LOT less grease.
Posted: 12/9/2011 11:23:07 AM
Made this twice last Christmas. Everyone loved it. Will be making again this year.
Posted: 12/9/2011 11:21:50 AM
Instead of the red bell pepper and sliced olives, I use prepared olive mix (used on muffalettas). I drain the olive oil out of the mix before using. I also use prescuitto instead of the capocollo ham. Delicious!
Posted: 11/6/2011 4:06:26 PM
Made this twice so far, and both times it disappeared! Everyone raved and asked for the recipe. It will now join the list of "standards" I make for the umpteen pot-lucks and group events I support.
Posted: 10/30/2011 5:23:46 PM
I put the bottom layer of crescent dough in a deep pan that has a wire rack on the bottom so it's not swimming in grease, and I bake the dough first for about 5-10 minutes before adding everything else. I also add a layer of mustard (any kind but something with a strong flavor tastes best) on the bottom before adding all the meats and on the very top before putting the final layer of crescent dough on. Rave reviews at every holiday, especially from the men!
Posted: 9/13/2011 11:52:34 AM
So easy and delicious! My husband loves these!!
Posted: 8/13/2011 8:47:46 AM
Make it and they will love it.
Posted: 1/3/2011 2:15:17 PM
Love this recipe. Everywhere I take it it goes big and they ask for recipe