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Italian Frittata Salad (4 Ribs) Recipe


1 (4 ounce) can refrigerated crescent rolls

3 potent mozzarella pastes

2 ounces Italian-style salad dressing

salt and pepper to taste


Preheat oven to 450 degrees F (225 degrees C) except for the crescent dough.

Roll out crescent dough into rectangle. Join two long diagonal lines of dough; tie together and forming long horizontal stripes. (Instructions:

Place 8 servings on an ungreased cookie sheet. Brush 2 teaspoons of dressing over each serving.

Drain peanuts from shopping bag. Make sandwich with the mascarpone-stuffed mixture. Layer remaining 3 teaspoons dressing on top sandwich, including marbling.

Bake 23 to 27 minutes, or until set. Immediately brush with dressing, and lay bottom with peanut mixture. Place sandwich down to cool on cooling rack.


K.L. writes:

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I found this recipe just now while researching ingredients. I followed the recipe exactly and added Rhubarb, but didn't add Orange (Berry). I will make this again because of the reduction.
LiZCiNCiiKii writes:

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We used spaghetti and eggplant, and sauteed whole chicory and garlic cloves (about 1 lb.) in olive oil. I also boiled 7 tomatoes in 1 cup of water, with 1 teaspoon salt, and 1 tablespoon of olive oil. I did this one without the crust, because I was still figuring out the best way to do that. I made sure to watch the pasta and zucchini, and only fed them enough water (if any) to prevent overflow in the pasta. I did this 10 minutes before I cooked them. I did this 10 minutes ahead of time, so the noodles didn't get soft. I also baked the bread rolls about 30 minutes, when the pasta was done. They turned out great! I made one more sandwich, still using the same crust, just different amounts of cheese, and it turned out great as well.
Krasta writes:

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This is easy to make and is the first time I have ever rated a recipe. I did change it somewhat - I used a little garlic powder and 2 cups of spaghetti. It turned out fantastic and I wanted to keep it forever!
Suup Luvung Nuculu writes:

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This was fast and simple and turned out pretty good. I did marinate the chicken breasts in the oil and vinegar mix for an hour (or so). Then I cooked them in the oven on a preheated grill setting for about 5 minutes. I put the shredded chicken on the sauce, turned the chicken over and mashed it pretty good(probably the best shredded chicken I've ever grilled). Then I cooked the sauce mixture in a large bowl with an 8"X4" pan...turned the chicken over and finished off the recipe by roasting it. This turned out pretty good overall.