Italian Meat Bars Recipes

ITALIAN MEAT BARS

Italian Meat Bars image

Spicy and flavorful italian meats in a soft, chewy and rich pastry crust. A favorite in our house and often requested for pot-luck gatherings, especially around the holidays! I got this recipe from a coworker years ago who just gave me general directions, and have spent a few years refining it.

Provided by CityGirlExiledToASm

Categories Lunch/Snacks

Time 50m

Yield 24 bars, 8-12 serving(s)

Number Of Ingredients 9

Ingredients

2 (8 ounce) cans crescent rolls
2 eggs
1/4 cup grated parmesan cheese or 1/4 cup romano cheese
3/4 lb provolone cheese
1/4 lb pepperoni
1/4 lb salami
1/4 lb capicola
1/4 lb mortadella
1/4 lb prosciutto

Steps:

Preheat oven to 425.
Spread 1 roll of crescent rolls over bottom of the greased 13 x 9 pan in a sheet, spreading slightly if necessary.
Layer half of provolone cheese, overlapping.
Create 1 layer of each italian meat, slightly overlapping, in the order of your choosing.
layer the rest of the provolone over the italian meats.
Unroll the other can of crescent rolls over the top, spreading slightly if necessary. Don't worry if it doesn't completely cover everything, they'll puff during baking.
whisk together eggs and grated parmesan cheese.
Using a pastry brush, brush ENTIRE MIXTURE over the top. You can pour it into the edges and corners if you like as well.
Bake for 30-40 minutes or until golden brown.
Cool and cut into bars, or along the triangles of the crescent dough for sandwiches.
The meats in the recipe list are merely suggestions. I use whatever happens to be on sale when I go to the grocery store, but always use at least pepperoni, salami and capicola.
Amount of meat can be adjusted based on personal preference.
Instead of bars, you can also cut along the triangles from the crescent rolls and make 8 sandwiches instead.

Nutrition Facts : Calories 501.6, Fat 29.5, SaturatedFat 14.1, Cholesterol 148, Sodium 1337, Carbohydrate 31.9, Fiber 2.3, Sugar 3.1, Protein 26

CLASSIC ITALIAN MEATBALLS

Classic Italian Meatballs image

This easy and simple recipe produces a soft and tender meatball. One of the best Classic Italian Meatball Recipes.

Provided by Rosemary Molloy

Categories Main Dish

Time 1h

Number Of Ingredients 16

Ingredients

1 pound ground beef ((500 grams))
1 large egg
3 tablespoons bread crumbs
3 tablespoons freshly grated parmesan cheese
1 clove garlic minced
½-1 tablespoon freshly chopped parsley
½ teaspoon salt
1-2 dashes black pepper
¼ cup milk (I used 2%) ((60 grams))
2 tablespoons olive oil
1-2 cloves garlic minced
1½ cups tomato puree/passata ((338 grams))
¼-½ teaspoon salt
4-5 fresh basil leaves (chopped)
½ teaspoon oregano
¼ cup water ((60 grams))

Steps:

In a large bowl mix together the ground beef, egg, bread crumbs, parmesan cheese, minced garlic, chopped parsley, salt and pepper. Slowly add the milk until you have a soft compact mixture.Form the mixture into small balls.
In a large pan add the olive oil, garlic, tomato puree/passata, salt, fresh basil, oregano and water. Mix to combine.
Add the meatballs and gently mix to cover them in sauce. Cover the pan and cook on low/medium (more low than medium) heat for approximately 15- 20 minutes, uncover and continue to cook for another 15-20 minutes or until cooked through and the sauce has thickened. If you find the sauce thickening too much then add a little more water.
Serve immediately as a main dish or over your favourite al dente pasta. Top with freshly grated parmesan cheese before serving. Enjoy!

Nutrition Facts : Calories 71 kcal, Carbohydrate 2 g, Protein 4 g, Fat 5 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 20 mg, Sodium 127 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

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