Description
Italian Crescent Roll Sandwich Bake packed with ham, salami, and cheese. A quick, comforting, crowd-pleasing recipe perfect for any occasion!
Ingredients
Scale
- 2 cans (8 oz each) refrigerated crescent roll dough
- 1/4 pound thinly sliced ham
- 1/4 pound thinly sliced salami
- 1/4 pound thinly sliced pepperoni
- 8 oz provolone cheese, sliced
- 8 oz mozzarella cheese, shredded (about 2 cups)
- 1 cup roasted red peppers, drained and chopped
- 1/2 cup pepperoncini peppers, drained and sliced (optional)
- 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1 tablespoon Italian seasoning
- 1 teaspoon garlic powder
- 1 egg, beaten (for egg wash)
- Fresh basil for garnish (optional)
Instructions
- Step 1: Prepare Your Workspace Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. This prevents sticking and makes cleanup much easier. Alternatively, you can use a 9×13-inch baking dish lightly coated with cooking spray. Take the crescent roll dough out of the refrigerator just before you’re ready to use it.
- Step 2: Create the Base Layer Unroll one can of crescent roll dough onto your prepared baking sheet, gently pressing the perforations together to create one solid sheet. Don’t worry if it’s not perfect – just ensure there are no large gaps where filling could escape. Stretch the dough slightly to form a rectangle approximately 13×9 inches.
- Step 3: Build Your Flavor Foundation Brush the dough lightly with olive oil and sprinkle with half of the garlic powder and Italian seasoning. This first flavor layer will infuse the base with aromatic herbs. Layer half of the provolone cheese over the seasoned dough, slightly overlapping the slices to create a moisture barrier that prevents the bottom crust from becoming soggy.
- Step 4: Create the Filling Now comes the fun part! Layer your Italian meats, alternating between ham, salami, and pepperoni. Fold each slice slightly to create volume and texture in your Italian Crescent Roll Sandwich Bake. Distribute the roasted red peppers and pepperoncini (if using) evenly across the meats. Sprinkle with half of the shredded mozzarella and a tablespoon of Parmesan cheese.
- Step 5: Add the Top Layer Unroll the second can of crescent roll dough and press the perforations together as you did with the first can. Carefully place this dough sheet on top of your filling, gently stretching to cover everything. Press the edges of the top and bottom dough together, crimping slightly to seal in all the delicious filling.
- Step 6: Final Touches and Baking Brush the top generously with beaten egg for a beautiful golden finish. Sprinkle with the remaining Italian seasoning, garlic powder, mozzarella, and Parmesan cheese. Using a sharp knife, cut a few small slits in the top to allow steam to escape during baking. Bake for 25-30 minutes until the top is beautifully golden brown and the filling is hot and bubbly.
- Step 7: Rest and Serve Allow your Italian Crescent Roll Sandwich Bake to rest for 5-10 minutes before slicing. This crucial step helps the filling set and makes for cleaner slices. Garnish with fresh basil if desired, then cut into squares and serve while still warm for the ultimate cheese-pull experience!
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 square
- Calories: 380 calories per serving
- Sugar: 2 grams
- Sodium: 1225 milligrams
- Fat: 24 grams
- Saturated Fat: 11 grams
- Unsaturated Fat: 11 grams
- Trans Fat: 0 grams
- Carbohydrates: 20 grams
- Fiber: 1 gram
- Protein: 20 grams
- Cholesterol: 60 milligrams