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!
Course: Appetizer, Dinner, Lunch
Keyword: Italian sandwich, Italian sandwich recipe
Author: Nikki Gladd
9x13-inch pan (preferably metal)
2(8 oz. each)tubes refrigerated crescent dough
6oz.thinly sliced salami
6oz.thinly sliced smoked ham
3oz.thinly sliced pepperoni
8oz.thinly sliced Mozzarella cheese(or provolone)
2tablespoonsgrated Parmesan cheese
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.
Nutrition information is based on sandwich size servings with a yield of 6 full sized sandwiches without peppers and with optional topping.