Italian Sub Casserole Bake

Preheat oven to 350 degrees and grease an 8x8 inch pan. Open up croissant dough roll, DO NOT separate into rolls. Divide the sheet directly in half. One sheet is for the top crust and one sheet is for the bottom crust. Fit the bottom crust into the pan pressing lightly with your fingertips.

Next layer half of the meat into the pan. Pepperoni, ham then salami or whichever order you want. You can also use different meats like corned beef or turkey.

Next add half of the swiss cheese.

Drain the peppers and pat them dry with a paper towel. I used two kinds of peppers, roasted red peppers and some tangerine peppers that I pickled from our garden last year. For the tangerine pickled pepper recipe click here: Pickled Tangerine Peppers Recipe & Canning

Layer the peppers on top of the Swiss cheese.

Beat 3 of the eggs together in a small bowl. Pour the egg mixture over the peppers, cheese and meat.

Repeat the process. Layer meats, then cheese and peppers. This time add the crust to the top stretching it gently to fit. Beat the remaining 3 eggs and pour the mixture over the crust and sprinkle with Italian seasoning.

Bake covered with aluminum foil for 20 minutes, then remove the foil continuing to bake for another 20 minutes or until egg is cooked, and crust is brown. Allow to cool on a rack for 15-20 minutes.

Slice and serve. Enjoy and thank you for visiting!