An Italian crescent roll sandwich bake layers crescent dough with deli meats, provolone, and a savory egg mixture for a warm, sliceable casserole inspired by Italian-American sandwich flavors. The top bakes golden while the filling turns melty, making it a practical choice for brunch, lunch, or an easy dinner; ingredient combinations vary, so feel free to use the meats and cheeses you enjoy.
Ingredients
- 2 cans refrigerated crescent roll dough, 8 ounces (227 g) each
- 6 ounces (170 g) thinly sliced deli ham
- 5 ounces (142 g) thinly sliced Genoa salami
- 5 ounces (142 g) thinly sliced pepperoni
- 8 ounces (227 g) sliced provolone cheese
- 4 large eggs (about 200 g without shells)
- 1/4 cup (60 ml) whole milk
- 1 tablespoon (15 ml) olive oil
- 1 teaspoon (2 g) dried Italian seasoning
- 1/4 teaspoon (1 g) garlic powder
- 1/8 teaspoon (0.7 g) freshly ground black pepper
- 2 tablespoons (10 g) finely grated Parmesan cheese
- 1 tablespoon (8 g) sesame seeds, optional
Instructions
- Heat the oven to 350°F (175°C). Lightly coat a 9-by-13-inch (23-by-33-cm) baking dish with the olive oil, spreading a thin film over the bottom and sides. Keep the crescent dough refrigerated until you are ready to assemble; cold dough is easier to handle.
- Open one can of dough and unroll it into the baking dish. Separate it into triangles, then arrange them to cover the bottom, pressing the seams together and pinching any gaps closed. Stretch the dough gently if needed, but avoid making thin spots that could leak filling.
- Arrange half the provolone over the dough. Add the ham in an even layer, followed by the salami and pepperoni. Top with the remaining provolone. Keep the filling within the dough’s edges so the top layer can seal around it.
- In a medium bowl, whisk the eggs, milk, Italian seasoning, garlic powder, and black pepper until thoroughly combined. Pour the mixture slowly and evenly over the meats and cheese. Tilt the dish gently to distribute it; do not stir, which can disturb the bottom crust.
- Unroll the second can of dough. Lay the triangles over the filling, arranging them to cover as much of the surface as possible. Pinch seams together and press the top dough gently against the sides of the dish. A few small openings are fine, but close any large gaps. Sprinkle Parmesan and, if using, sesame seeds over the top.
- Bake uncovered for 30–35 minutes, until the top is deeply golden and the center is set. Check the center with an instant-read food thermometer: because this is an egg dish, it must reach the USDA FSIS safe minimum of 160°F (71°C). If the top browns before the middle reaches temperature, loosely cover it with foil and continue baking in 3–5-minute increments.
- Set the dish on a heat-safe surface and rest for 10 minutes so the filling firms up and slices more neatly. Cut into eight portions and serve warm.
Tips
- Use thinly sliced meats and cheese, and distribute them evenly. Thick or piled-up layers can leave the center cold while the dough edges brown.
- Check the package size if substituting crescent sheets for perforated dough. Sheets work well; if using regular triangles, press the seams firmly closed to reduce leaks.
- For a less salty bake, replace some pepperoni or salami with cooked, drained vegetables such as sliced mushrooms or roasted red peppers. Pat vegetables dry before layering so they do not add excess moisture.
- Let the casserole rest before cutting, and do not leave it at room temperature for more than 2 hours. The dough may look soft where it touches the filling, but a properly set center and measured temperature matter more than appearance alone.
Serving Suggestions
Serve slices warm with a crisp green salad dressed with olive oil and vinegar, or offer a bowl of tomato soup for a more filling meal. A side of marinated artichokes, olives, or sliced fresh vegetables complements the rich cheese and cured meats. If serving at a gathering, cut the bake into smaller squares and keep portions warm rather than leaving the whole dish out for an extended period.
Variations
Swap the ham, salami, and pepperoni for an equal total amount of other thinly sliced deli meats, such as capicola or turkey. Capicola brings a peppery, cured flavor; turkey makes the filling milder. For a vegetarian version, omit the meat and use about 2 cups (240 g) of well-drained roasted vegetables, such as peppers, zucchini, or mushrooms. Replace provolone with mozzarella for a mild, stretchy result, or use fontina for a richer flavor. For a sharper finish, add up to 1/4 cup (25 g) grated Parmesan inside the layers, but reduce added salt because cured meats and cheese are already salty.
Storage and Reheating
Refrigerate leftovers within 2 hours of baking, in a covered container or tightly wrapped in the dish. They keep for 3–4 days in the refrigerator. Reheat individual portions in a 325°F (165°C) oven until hot throughout, checking that leftovers reach 165°F (74°C); this usually takes about 10–15 minutes, depending on portion size. A microwave is quicker, though it softens the crust; heat in short intervals and verify the center reaches 165°F (74°C). For longer storage, wrap cooled portions well and freeze for up to 2 months for best quality. Thaw in the refrigerator before reheating, and do not refreeze portions that have been reheated.
Frequently Asked Questions
Can I assemble the bake ahead of time?
It is best to assemble it just before baking because the egg mixture can soak into the bottom dough and make it soggy. You can slice the meats and cheese and whisk the dry seasonings ahead; refrigerate them separately and assemble shortly before the oven is ready.
How can I tell when the center is cooked?
The top should be golden and the middle should no longer look liquid, but appearance alone is not a dependable safety check. Insert an instant-read thermometer into the center without touching the dish; the egg filling must reach 160°F (71°C).
Can I use crescent dough sheets?
Yes. Use one sheet for the bottom and one for the top, keeping the same total dough weight. Press the bottom sheet into the dish and seal the top edges around the filling; begin checking for doneness at 30 minutes.
Why is the bottom crust soggy?
Common causes include wet vegetables, a loose bottom layer, or cutting the bake before it rests. Drain and pat optional vegetables dry, seal the bottom dough’s seams, and allow the baked casserole to rest for 10 minutes before slicing.
Can I make it without sesame seeds?
Yes. Sesame seeds are an optional topping and do not affect the bake. Leave them off or replace them with a light sprinkle of grated Parmesan.
Can I freeze the unbaked casserole?
For the best texture, bake it first, cool it, then freeze portions in airtight wrapping. Raw crescent dough can lose quality after freezing with the wet filling, so baking before freezing is the more reliable option.
Related
- Monk Fruit Sweetener Liquid: How to Make and Use It
- Monk Fruit Sugar: Is It Really Sugar-Free?
- Spanish Fruity Wine Drink: Easy Sangria Recipe
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).