Description
Stuffed with classic Italian deli meats and melted cheese, Italian Crescent Roll Sandwich Bake becomes your quick weeknight dinner hero that feels like a restaurant-style treat. Flaky crescent roll dough wraps around savory ham, salami, and provolone, creating a golden-brown comfort meal ready in less than 30 minutes.
Ingredients
Scale
Main Ingredients:
- 2 cans (8 ounces each) refrigerated crescent roll dough
- 0.25 pound sliced turkey pepperoni
- 0.25 pound sliced Genoa salami
- 0.25 pound sliced seasoned deli turkey or ham
- 0.5 pound sliced provolone cheese
Seasonings and Enhancers:
- 3 large eggs
- 0.5 teaspoon dried oregano
- 0.5 teaspoon garlic powder
- 0.5 teaspoon Italian seasoning
- 1 tablespoon grated Parmesan cheese
- 1 tablespoon melted butter
Vegetables and Optional Toppings:
- Nonstick spray or parchment paper
- Sliced banana peppers
- Spinach or arugula
- Thinly sliced red onion
- Roasted red peppers
Instructions
- Preheat your oven to 375°F (190°C) and prepare a 9×13-inch baking dish with nonstick spray or parchment paper for easy cleanup.
- Unroll the first can of crescent roll dough, pressing it firmly into the bottom of the dish. Seal all seams completely to create a smooth, even base that reaches slightly up the sides.
- Layer 4 ounces of provolone cheese evenly across the dough, covering every inch to ensure maximum cheesy coverage.
- Distribute 4 ounces of sliced turkey pepperoni in a single, overlapping layer across the cheese.
- Add 4 ounces of sliced Genoa salami, arranging it carefully to cover the entire surface.
- Place 4 ounces of deli turkey or ham on top of the salami, creating a beautiful layered meat foundation.
- Sprinkle the remaining 4 ounces of provolone cheese over the meat layers to seal in all the flavors.
- Whisk 2 large eggs with ½ teaspoon each of dried oregano, garlic powder, and Italian seasoning until well combined.
- Pour the herbed egg mixture evenly across the layers, ensuring it seeps between the meats and cheese.
- Unroll the second can of crescent roll dough, stretching it gently to cover the entire dish completely.
- Crimp and seal the edges of the top dough layer, pressing down to connect with the bottom crust.
- Beat the remaining egg and brush it over the top crust for a beautiful golden sheen.
- Optional: Sprinkle 1 tablespoon of grated Parmesan cheese and brush with 1 tablespoon of melted butter for extra flavor.
- Bake uncovered at 375°F (190°C) for 25-30 minutes until the crust turns a deep golden brown and the center feels firm.
- Remove from the oven and let rest for 10 minutes before slicing into hearty portions.
- Garnish with optional toppings like sliced banana peppers, fresh spinach, thinly sliced red onion, or roasted red peppers.
Notes
- Store leftover crescent roll sandwiches in an airtight container in the refrigerator for up to 3 days, reheating gently to prevent the crust from becoming soggy.
- For a lower-carb version, replace crescent roll dough with thin sliced zucchini or large lettuce leaves as your base and topping.
- Ensure meat layers are evenly distributed to guarantee each slice has balanced flavor and prevents dry spots in the bake.
- Experiment with different protein combinations like grilled chicken, salami, ham, or vegetarian options like roasted vegetables to customize the sandwich bake to personal preferences.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Baked
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 12
- Calories: 420 kcal
- Sugar: 2 g
- Sodium: 980 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 16 g
- Fiber: 2 g
- Protein: 26 g
- Cholesterol: 75 mg