• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Game Day Food
  • More Recipes
    • Breakfast
    • Easy Dinner Recipes
    • Appetizers/Snacks
    • Side Dishes
    • Best Dessert Recipes
    • Cookies
    • All Recipes
    • Categories
  • Travel
  • Shop

Easy Recipes for Family Time - Seeded At The Table logo

menu icon
go to homepage
search icon
Homepage link
  • About
  • Game Day Food
  • Cookies
  • Easy Dinner Recipes
  • All Recipes
  • Travel
  • Shop
  • Contact
×

Home » Course » Appetizers/Snacks » Baked Italian Sandwiches

November 9, 2020

Baked Italian Sandwiches

This post may contain affiliate links. Read my disclosure policy.

Pin
Share
Tweet
Share
2361Shares
Jump to Recipe
This Italian sandwich is full of salami, pepperoni, ham and melty cheese baked between two layers of flaky crescent dough. Serve for lunch and dinner or slice smaller for an easy delicious appetizer!

This Italian sandwich recipe is full of salami, pepperoni, ham and melty cheese baked between two layers of flaky crescent dough. Serve for lunch and dinner or slice smaller for an easy delicious appetizer!

Every time I go to a sub sandwich shop, I always order the Italian sandwich. Ok, maybe not always, sometimes I'll go with a turkey club, but the flavors of all the Italian meats like pepperoni, salami, ham with provolone or mozzarella cheese are typically my usual craving. Even better than Italian cold cuts is a HOT Italian sandwich loaded with warm slices of meat and melty cheese between crispy halves of bread like these baked Italian cresecent sandwiches.

baked Italian sandwich square in pan

This is one of the easiest recipes ever! Do not click away from this one, because you want to save this for a quick lunch or dinner, or throw it together for an easy appetizer that everyone, and I mean EVERYONE, loves.

Ingredients

This recipe is super easy with the use of refrigerated crescent dough. I use the tubes crescent sheets that Pillsbury sells, but you can also use the tubes of crescent rolls and just seal the perforated edges together. Either way, you will need two 8 oz. tubes and a few other items.

Here's What You Need:

  • Refrigerated crescent dough (2 tubes) -- any brand will work.
  • Sliced salami (6 oz.) -- I prefer hard salami or genoa salami.
  • Smoked ham slices (6 oz.) -- Or maybe you prefer prosciutto?
  • Pepperoni slices (3 oz.) -- My favorite part.
  • Sliced Mozzarella (8 oz.) -- Or try provolone cheese.
  • Pickled peppers (optional) -- Adds a kick!

The measurements for the meats and cheese can vary depending on how thinly sliced. Just make sure you have enough of each meat and cheese to cover a 9 x 13-inch pan, each having it's own yummy layer.

I like tomatoes on my Italian sub sandwiches, but I left them off this baked version because I didn't want to make the crescent dough soggy.

sliced crescent sandwiches in a pan

How to Make Hot Italian Sandwiches

Hardly any prep time for this recipe. Believe me when I say it's easy as 1-2-3!

  1. Layer one crescent sheet in bottom of 9 x 13-inch pan and bake 10 minutes in a preheated 350°F oven.
  2. Remove from oven and layer meats and cheese (and optional peppers). Top with second crescent sheet.
  3. Bake another 15 minutes then raise temperature to 375°F and bake for 5 more minutes until top is golden.

You can layer your favorite meats and cheeses, and also include some sort of pickled peppers from a jar (like pepperoncini or banana peppers) or a giardiniera mix. Roasted red peppers is also YUM! Since my kids don't want the peppers I layer it on just one side and leave the other half without.

layers of pepperoni and peppers in metal pan

Best Tips

You might wonder why I pre-bake the bottom half of dough? I do not like a gooey crust for my Italian sandwiches. Pre-baking it ensures the bottom half of the bread is baked through and helps keep it crispy. But I do not want it to bake too quickly, so I bake at 350°F instead of the 375°F listed on the package of crescent dough. This ensures the middle layers get hot and the cheese melts, then for the last 5 minutes I increase the temperature to get that crusty golden top.

I recommend using a metal pan to ensure even baking, although a Pyrex or ceramic pan will get the job done but may take a little longer and not be as crispy. If using a metal pan, make sure you use plastic knife to slice so you do not scratch the surface.

picking up a hot italian sandwich

Leftovers

How to store leftovers.
Store any leftovers covered in the fridge for up to 3 days.

How to reheat leftovers.
Reheat leftovers in the oven for a crispier finish, or individually in the microwave if you're in a rush. A toaster oven works GREAT here.

Can I freeze leftovers?
You can freeze leftovers wrapped individually in foil then reheat in the oven. To reheat from frozen, remove bake in the foil at 350°F until heated through. Or, thaw in the fridge overnight and bake unwrapped.

baked crescent sandwich in pan

More Italian Recipes

  • Crockpot Italian Meatballs
  • Biscuit Topped Italian Casserole
  • Homemade Italian Sausage
  • Crockpot Italian Meatloaf
  • Italian Stuffed Shells

Eat It, Rate It, Share It!

Made it and liked it? Leave a star rating, take a photo and tag me on social media @seededtable so I can share it!

italian sandwich square
Print Recipe
4.54 from 26 votes

Baked Italian Crescent Sandwiches

This Italian sandwich is full of salami, pepperoni, ham and melty cheese baked between two layers of flaky crescent dough. Serve for lunch and dinner or slice smaller for an easy delicious appetizer!
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Appetizer, Dinner, Lunch
Cuisine: Italian
Keyword: Italian sandwich, Italian sandwich recipe
Servings: 6 servings
Calories: 641kcal
Author: Nikki Gladd

Equipment

  • 9x13-inch pan (preferably metal)

Ingredients

  • 2 (8 oz. each) tubes refrigerated crescent dough
  • 6 oz. thinly sliced salami
  • 6 oz. thinly sliced smoked ham
  • 3 oz. thinly sliced pepperoni
  • 8 oz. thinly sliced Mozzarella cheese (or provolone)
  • pickled peppers (optional)

Optional topping:

  • 2 tablespoons olive oil
  • 2 tablespoons grated Parmesan cheese
  • 1 teaspoon Italian seasoning

Instructions

  • Preheat oven to 350°F. Lightly grease 9x13-inch pan.
  • Layer one sheet of crescent dough on bottom of pan. Bake 10 minutes. Remove from oven and layer in this order: half the cheese, salami, ham, pepperoni, optional peppers, then rest of cheese. Top with other sheet of crescent dough.
  • For the optional topping, combine the oil, Parmesan and Italian seasoning. Brush over the top layer of dough.
  • Bake 20 minutes, then increase oven temperature to 375°F (do not remove from oven) and bake an additional 5 minutes until golden and crispy.
  • Remove from oven, let stand 5 minutes before slicing. Serve warm.

Notes

  • Nutrition information is based on sandwich size servings with a yield of 6 full sized sandwiches without peppers and with optional topping.
  • Serves 12 appetizer sized portions.
  • Store in fridge up to 3 days.
  • Reheat leftovers in oven for best results.

Nutrition

Serving: 1sandwich | Calories: 641kcal | Carbohydrates: 32g | Protein: 26g | Fat: 47g | Saturated Fat: 19g | Cholesterol: 82mg | Sodium: 2091mg | Potassium: 251mg | Fiber: 1g | Sugar: 8g | Vitamin A: 270IU | Calcium: 224mg | Iron: 2mg
Tried this recipe?Take a pic and tag @seededtable or #SeededAtTheTable to be featured!
Pin
Share
Tweet
Share
2361Shares
« Apple Pie Monkey Bread
Leftover Turkey Pot Pie »

Favorite Recipes

crinkle cut fry dipped in zax sauce
round cookies on cooling rack
cheesy broccoli in a wooden spoon
bowl of butter mashed potatoes with wooden spoon

More Family Favorites

Seed at the table family photo

About Seeded At The Table

Thanks for visiting! We’re the Gladd family! We love donuts, Disney, LEGO and Jesus. Not in that order, of course. 🙂 Ben shares DIY wood-working projects and Nikki shares delicious recipes. You’ll also find a sprinkling of travel adventures and other family fun ideas!

Learn more about me →

Primary Sidebar

Search for Recipes

© 2023 · Seeded at the Table · Home · About · Contact · Privacy Policy