This was another recipe that came about when I was trying to decide what to do with an ingredient I had bought more of than needed, and it needed a purpose! I had 2 rolls of crescent dough hanging out in my refrigerator and did a quick search for inspiration and saw this one and knew it was perfect! I often have half a bag of pepperoni in the fridge, also without purpose. I'll buy a bag and we'll use some for pizzas or a pasta dish, or something specific - but I never need the whole bag!
These are so flexible - stuff them full of your favorite Antipasto ingredients - mix and match the cheeses, meats, and vegetables to your preference and use what you have on hand. It bakes up warm and pillowy soft and is a great dinner, cut into larger wedges with maybe a side salad, or as finger food for your party. It is great room temp or warm, which is always nice for party food!
2 (10-ounce) cans crescent roll dough (seamless works best!)
¼ pound ham lunch meat
¼ pound provolone cheese, sliced
¼ pound Swiss cheese, sliced
¼ pound salami or pepperoni
¼ pound turkey lunch meat
1/2 cup banana peppers, drained
3 Tablespoons grated Parmesan cheese
½ teaspoon black pepper
- Preheat oven to 375 degrees. Grease a 9x13 baking dish with nonstick cooking spray.
- Spread the first roll of crescent dough along the bottom (if using one with seams, press seams together to seal).
- Layer the meats, cheeses, and banana peppers over the bottom layer of dough.
- In a small to medium bowl, whisk the eggs with the parmesan cheese and black pepper; pour about 3/4 of the mixture over the top of the layered sandwich.
- Unroll the last roll of crescent dough, and gently spread over the top - pinching seams together if necessary.
- Spread remaining egg mixture over the top.
- Cover with aluminum foil, and bake in the pre-heated oven for 25 minutes; remove foil and bake an additional 10 minutes or so (turn down heat to 350 degrees if you feel the bottom is browning too quickly) until dough is golden brown and cooked all the way through.
- Allow to cool in pan about 10 minutes before sliding out onto a cutting board. Cut into finger-food sized sandwiches and serve either warm or room temperature.
Recipe adapted from Lori G on AllRecipes