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.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-American
- Diet: Halal
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 4g
- Sodium: 880mg
- Fat: 28g
- Saturated Fat: 11g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 17g
- Cholesterol: 55mg
