Featured Cookbook

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1. Rhode Island Grinder Sauce

2. Baked Antipasto

3. Fried Doughboys with Honey Butter

Book Description

With more than 200 recipes and engaging sidebars about food, local lore, and state history, this book celebrates the dishes and culinary terms that are unique to Rhode Island. Home cooks will learn how to make their own Wimpy Skippys (spinach pies) or Zeppoles, and visitors will discover what a quahog is, how a cabinet can fit neatly in their hand, and why an Awful, Awful isn't awful at all.

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The Providence and Rhode Island Cookbook: Big Recipes from the Smallest State

Authors: Linda Beaulieu

Date: November 2005

ISBN: 0762731370

Publisher: Globe Pequot

Paperback

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Chef Nancy Carr Starviano from East Side Market in Providence offers this locally popular recipe. It's a wonderful side dish on an Italian buffet. Leftovers — if there are any — are perfect the next day for lunch along with a salad of mixed greens.

Servings: 12

• 2 packages refrigerated crescent dinner roll dough

• 1/4 sliced provolone cheese, thinly

• 1/4 pound salami, thinly sliced

• 1/4 pound ham, thinly sliced

• 1/4 pound pepperoni, thinly sliced

• 1/4 pound mozzarella cheese, thinly sliced

• 1/4 pound any other desired Italian cold cuts

• 3 eggs, beaten

• Grated Parmesan cheese, to taste

• Italian seasoning, to taste

• 1 (7-ounce) jar roasted red peppers

• 1 (2-ounce) can sliced black olives

1. Preheat oven to 350 degrees. Spray a 9x13-inch glass baking dish with vegetable oil spray.

2. Open the first package of crescent rolls. Unroll the dough and place it on the bottom of the glass baking dish, pressing the seams together, to make the bottom crust.

3. Begin to layer each thinly sliced item in the order as listed.

4. In a bowl, combine the eggs, grated cheese, and Italian seasoning. Mix well. Pour this mixture over the layered meats and cheeses. Top with an even layer of roasted red peppers and black olives.

5. Open the second package of crescent rolls. Unroll the dough and place it over the top of the glass baking dish, covering as much of the layered ingredients as possible.

6. Bake for 30 to 35 minutes, or until golden brown. Serve immediately.

More From This Book:

1. Rhode Island Grinder Sauce

2. Baked Antipasto

3. Fried Doughboys with Honey Butter

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