I really enjoy making this Italian Crescent Roll Sandwich Bake because it delivers bold, deli-style flavors in a warm and flaky casserole that feels both comforting and filling. The buttery crescent roll layers paired with melty cheese and savory meats create a dish I can rely on when I want something easy yet satisfying for dinner or gatherings.
Why You’ll Love This Recipe
I like this recipe because it comes together with very little effort while still looking and tasting impressive. Using crescent roll dough keeps everything simple and quick, which is perfect when I don’t want to spend too much time in the kitchen. I also appreciate how well it feeds a group and how easy it is to customize with different fillings. Every slice is packed with cheesy, Italian-inspired flavor.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
2 cans refrigerated crescent rolls
½ pound sliced salami
½ cup sliced pepperoni
½ pound sliced provolone cheese
½ cup banana pepper rings, drained
½ cup roasted red peppers, drained and sliced
1 tablespoon Italian seasoning
¼ cup grated Parmesan cheese
¼ cup olive oil
Optional: lettuce and tomato slices for serving
Directions
I start by preheating the oven to 375°F (190°C) and greasing a 9×13-inch baking dish. I unroll the first can of crescent rolls and press it into the bottom of the dish, making sure all seams are sealed and the dough slightly covers the sides.
Next, I layer half of the salami and half of the provolone evenly over the dough. I scatter the pepperoni, banana peppers, and roasted red peppers on top, then sprinkle everything with Italian seasoning. I finish the filling by adding the remaining salami and provolone.
I place the second can of crescent rolls over the filling, gently pressing the edges to seal. I brush the top with olive oil and sprinkle Parmesan cheese evenly across the surface. I bake the casserole for 25 to 30 minutes, until the top is golden brown and the cheese is bubbly.
After baking, I let it rest for about 5 to 10 minutes before slicing. I usually serve it warm, sometimes with lettuce and tomato on the side.
Servings And Timing
I typically cut this bake into 8 servings. Preparation takes about 15 minutes, baking takes around 30 minutes, and the total time comes to approximately 45 minutes.
Variations
I like experimenting with different meats, such as turkey, roast beef, or spicy Italian-style sausage. When I want extra veggies, I add sliced olives, sautéed onions, or fresh spinach. I also enjoy switching the cheese by using mozzarella or adding a little pepper jack for extra flavor.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I prefer warming slices in the oven at 350°F to keep the crust crisp, though the microwave works when I’m short on time. If I freeze it, I wrap cooled slices tightly and freeze them for up to one month, then thaw overnight before reheating.
FAQs
Can I Use Other Meats Instead Of Salami?
I often replace some or all of the salami with turkey, roast beef, or another deli meat I enjoy.
Can I Make This Ahead Of Time?
I like assembling the casserole ahead of time and refrigerating it for up to 24 hours before baking.
Can I Add More Vegetables?
I regularly add spinach, olives, or sautéed peppers for extra texture and flavor.
What Cheese Melts Best In This Recipe?
I usually use provolone, but mozzarella and pepper jack also melt beautifully.
How Do I Keep The Dough From Getting Soggy?
I make sure the peppers are well drained and let the bake rest briefly before cutting.
Conclusion
I love how this Italian Crescent Roll Sandwich Bake combines ease, flavor, and comfort in one dish. It captures everything I enjoy about an Italian-style sandwich in a warm, cheesy casserole that works for weeknight dinners, parties, or potlucks. It’s a recipe I come back to again and again because it never disappoints.
This Italian Crescent Roll Sandwich Bake is a warm, cheesy casserole layered with Italian meats, provolone cheese, and roasted peppers between buttery crescent roll dough. It’s an easy, crowd-pleasing dish perfect for dinner or gatherings.
Total Time:45 minutes
Yield:8 servings
Ingredients
2 cans refrigerated crescent rolls
½ pound sliced salami
½ cup sliced pepperoni
½ pound sliced provolone cheese
½ cup banana pepper rings, drained
½ cup roasted red peppers, drained and sliced
1 tablespoon Italian seasoning
¼ cup grated Parmesan cheese
¼ cup olive oil
Optional: lettuce and tomato slices for serving
Instructions
Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
Unroll one can of crescent rolls and press into the bottom of the dish, sealing seams and slightly covering the sides.
Layer half the salami and half the provolone over the dough.
Add pepperoni, banana peppers, and roasted red peppers. Sprinkle with Italian seasoning.
Top with remaining salami and provolone cheese.
Unroll the second can of crescent rolls and place over the filling. Press edges to seal.
Brush top with olive oil and sprinkle with Parmesan cheese.
Bake for 25–30 minutes, until golden brown and bubbly.
Let rest for 5–10 minutes before slicing. Serve warm, optionally with lettuce and tomato on the side.
Notes
Use turkey, roast beef, or spicy sausage for different flavor combinations.
Add olives, sautéed onions, or spinach for extra vegetables.
Try mozzarella or pepper jack cheese for a different twist.
Drain peppers well to prevent sogginess.
Assemble ahead and refrigerate up to 24 hours before baking.
