Unfortunately the mr. is not feeling well tonight, so he'll be out on both times we've had this meal. But my brother loved it last time. It's a wonderful comfort food.
Tonight I'm making Kentucky Hot Brown Bake. I found it online around 6 months ago, pinned it, and there it sat. Until September.
Now it's October and we're having it again. Winning in the Entzel house!
Click on the link above to see the original recipe. Below, I'll share how I made it last time and how I'll make it again tonight.
**If you read this post before I make supper tonight, stay tuned for photos.**
Ingredient list:
• 1 tube crescent rolls
• 1/2 lb turkey deli meat
• Pepperoni (as much as you'd like to layer--we like pepperoni in our house)
• 8 slices Provolone cheese
• 4 Roma tomatoes, sliced thin (I used 2 tomatoes per layer)
• 4 eggs, beaten (When preparing the eggs, I whipped up two at a time so I wouldn't over-use and run out)
• a pinch of oregano
Directions:
1. Unroll the crescent dough and separate into 2 squares
2. Place one square in bottom of 8" pan that is greased or lined with parchment paper
I really liked the parchment paper method--easier clean up!
3. Press 1 dough square to fit pan
4. Layer with half the turkey, pepperoni, cheese and tomatoes
5. Pour half the eggs over the top.
6. Repeat the layers.
7. Top with remaining dough square.
8. Pour remaining eggs over top.
9. Bake at 350 degrees for 20 minutes, covered with foil.
10. Remove foil and bake for another 20-25 minutes.
11. Let sit at room temperature for 15-20 minutes before serving.
**We served it with marinara sauce for those who aren't fond of straight tomatoes.
-If you try this recipe and use a different variation, I'd love to hear how it turned out!
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