A Recipe from Bake-Off Cookbook 100 winning recipes from BAKE-OFF 26 (1975)
About the Recipe
Okay, so nothing about this recipe is particularly genius, but it is yummy and simple and fun. I love the hack of using the tomato soup as a base for the pizza sauce (apologies to my Italian friends, I’m sure that’s heresy), and I can see so many opportunities to really make this recipe your own.
In short: classic, fun, messy, delicious.
For more recipes in the Pillsbury Challenge, click here!
About the book
In this book, the crescent roll is King! Out of the 100 recipes (including the GE Microwave Winner) 49 of the recipes use the crescent rolls as a base. As someone who loves a quick dinner, this is thrilling. As someone who seeks to learn new baking techniques – oy, with the crescents already!
The good news is, this is a great book for those who are looking for quick hacks to delightful dishes.
About the glassware
I love pulling out my Federal Glass Atomic Flower snack plates. I found these at an antiques barn in North Carolina, and thought they were so cute! They’re part of a set that also has teacups, but I love them on their own.
8 oz. can Pillsbury refrigerated Quick Crescent or Italian Flavor Dinner rolls
1/4 t oregano
1/4 t Italian Seasoning
1 cup (4 oz.) chopped salami, cooked ham or pepperoni
10 3/4 oz. can condensed tomato soup
8 slices (12 oz.) Mozzarella or Muenster cheese
Preheat oven to 350*F. Separate crescent dough into two rectangles. Place in ungreased 13×9-inch pan; press over bottom and 1/4 inch up sides to form crust.
Blend seasonings, salami and soup; spread over crust. Top with cheese.
Bake 30-40 minutes until golden brown. Cut into squares. Serve immediately. Refrigerate any leftovers.
TIP: To reheat, wrap in foil; heat at 350*F for 12-15 minutes.