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Italian Crescent Roll Sandwich Bake

A warm, flaky, and cheesy bake filled with classic Italian submarine sandwich ingredients like pepperoni, salami, and melted provolone.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 slices
Course: Appetizer, Main Course
Cuisine: American, Italian-American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Base and Crust
  • 2 cans refrigerated crescent roll dough (8 oz each)
Filling
  • 0.25 pound deli-sliced hard salami
  • 0.25 pound deli-sliced pepperoni
  • 0.25 pound deli-sliced ham
  • 0.5 pound sliced provolone cheese
  • 0.5 pound sliced mozzarella cheese
  • 0.25 cup mild banana pepper rings optional
Garlic Butter Glaze
  • 4 tbsp unsalted butter melted
  • 1 tsp garlic powder
  • 1 tsp dried Italian seasoning
  • 2 tbsp grated Parmesan cheese
  • 1 tbsp fresh basil chopped, for garnish

Equipment

  • 9x13 inch baking dish
  • Pastry brush
  • Small microwave-safe bowl

Method
 

  1. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  2. Unroll one can of crescent dough and press it into the bottom of the prepared dish, sealing all the seams firmly.
  3. Layer half of the provolone and half of the mozzarella cheese over the dough.
  4. Evenly layer the ham, salami, pepperoni, and banana peppers (if using) over the cheese.
  5. Top the meats with the remaining provolone and mozzarella cheese.
  6. Unroll the second can of crescent dough on a flat surface, seal the seams, and carefully place it on top of the sandwich filling. Pinch the edges together to seal the top and bottom crusts.
  7. In a small bowl, whisk together melted butter, garlic powder, Italian seasoning, and Parmesan cheese. Brush this mixture generously over the top crust.
  8. Bake for 20-25 minutes, or until the top crust is a deep golden brown and the dough is cooked through. (Cover loosely with foil after 15 minutes if browning too quickly).
  9. Remove from oven, let rest for 10 minutes, garnish with fresh basil, slice, and serve.

Notes

Letting the bake rest for 10 minutes before slicing is crucial to prevent the melted cheese from oozing out.