Name: Italian Crescent Roll Sandwich
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian
Ingredients: 2 cans of refrigerated crescent rolls; 1/4 cup grated Parmesan cheese; 1/4 cup olive oil; 1 tablespoon Italian seasoning; 1/2 pound sliced ham; 1/2 pound sliced salami; 1/2 pound sliced provolone cheese; 1/2 cup sliced pepperoni; 1/2 cup banana pepper rings, drained; 1/2 cup roasted red peppers, drained and sliced; Optional: lettuce and tomato slices for serving

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Introduction

This Italian Crescent Roll Sandwich is a delicious and easy-to-make dish that combines savory meats, cheeses, and peppers baked inside flaky crescent roll dough. Perfect for a family meal or casual gathering, it offers bold flavors wrapped in a golden, buttery crust.

A golden brown braided pastry with three visible layers of flaky dough on top, each layer puffed and baked to a shiny, crisp finish with a few small green herb leaves scattered on top. Between the dough layers, there are slices of red pepperoni and melted creamy yellow cheese, some cheese oozing slightly out. The braided bread sits on a wooden board over a white marbled surface, with a close-up focus on the front part, showing the texture of both crust and filling clearly. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cans of refrigerated crescent rolls
1/2 pound sliced ham
1/2 pound sliced salami
1/2 pound sliced provolone cheese
1/2 cup sliced pepperoni
1/2 cup banana pepper rings, drained
1/2 cup roasted red peppers, drained and sliced
1 tablespoon Italian seasoning
1/4 cup grated Parmesan cheese
1/4 cup olive oil
Optional: lettuce and tomato slices for serving

Instructions

Step 1: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
Step 2: Unroll one can of crescent dough and press it evenly into the bottom of the prepared dish, making sure to seal the seams.
Step 3: Layer the ham, salami, provolone cheese, pepperoni, banana peppers, and roasted red peppers evenly over the dough.
Step 4: Sprinkle Italian seasoning and grated Parmesan cheese over the layered fillings, then drizzle with olive oil for added flavor.
Step 5: Unroll the second can of crescent dough and carefully place it over the top. Seal the edges together by pressing firmly.
Step 6: Bake in the preheated oven for 20–25 minutes, or until the dough turns golden brown and cooked through.
Step 7: Remove from the oven and let cool slightly before slicing. Optionally, add lettuce and tomato slices on top when serving for extra freshness and crunch.
Step 8: Slice warm and enjoy your savory Italian Crescent Roll Sandwich Bake!

Tips & Variations

For a spicier version, add sliced jalapeños or substitute pepperoni with spicy chorizo.
You can swap provolone cheese with mozzarella or cheddar for a different flavor profile.
Brush the top crust with a little beaten egg before baking to achieve a shiny, golden finish.
Consider adding fresh basil or oregano for an extra herbal kick.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat slices in the oven at 350°F (175°C) for 10 minutes or until warmed through to retain the crispiness of the crust.

How to Serve

The image shows multiple golden-brown puff pastry squares, each with two visible layers of folded, flaky crust on top. Inside the puff pastry, there are slices of reddish-brown pepperoni and melted white cheese stretching slightly between the layers. Small green herb pieces are sprinkled on top of the cheese. The pastries rest closely together on a dark baking tray, with a white marbled texture surface barely visible in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this sandwich the night before?

Yes, you can assemble the sandwich the night before and refrigerate it uncovered. Bake it fresh the next day for best texture and flavor.

Can I freeze the sandwich bake?

Yes, wrap the unbaked sandwich tightly in plastic wrap and aluminum foil, then freeze for up to 1 month. Thaw overnight in the fridge before baking as directed.