Italian Crescent Roll Bake

Name: Italian Crescent Roll Bake with Salami and Cheese
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 20 min
Yield: 8 servings
Cuisine: Italian-American
Ingredients: cooking spray, to coat; 2 (8 oz) cans refrigerated crescent roll dough; 6 oz hard salami, thinly sliced; 6 oz Swiss cheese, sliced; 4 oz pepperoni, sliced; 6 oz provolone cheese, sliced; 3 large eggs, divided; 1/4 cup banana pepper rings; 1 tsp Italian seasoning; 1/2 tsp garlic salt; sliced ham

Italian Crescent Roll Bake is a layered appetizer combining crescent roll dough, cured meats, three cheeses, and a savory egg custard that bakes into a crispy-edged, moist centerpiece. It's customizable with preferred meats and cheeses, making it ideal for entertaining or quick weeknight meals.

🌍Italian-American 🏷️Crescent roll bake 🏷️Italian bake 🏷️Stromboli 🏷️Sheet pan recipe Appetizer

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🏷️Game-day

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TikTok

Total

1h 20m

Servings

8

Difficulty

Easy

Est. Cost

$22–$36

Recipe Source

View original recipe

From TikTok

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TikTok

Ingredients

cooking spray, to coat
2 (8 oz) cans refrigerated crescent roll dough
6 oz hard salami, thinly sliced
6 oz Swiss cheese, sliced
4 oz pepperoni, sliced
6 oz provolone cheese, sliced
3 large eggs, divided
1/4 cup banana pepper ringsoptional
1 tsp Italian seasoning
1/2 tsp garlic salt
sliced hamoptional

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Instructions

1
Preheat your oven to 375°F (190°C). Spray a baking sheet with cooking spray.
2
Unroll one can of crescent dough onto the baking sheet. Press the seams together with your fingers to form a single sheet and press the dough up the sides of the pan.
3
Layer the hard salami evenly over the dough, covering the entire surface.
4
Add a layer of sliced Swiss cheese over the salami.
5
Next, add a layer of sliced pepperoni over the Swiss cheese.
6
Top the pepperoni with a layer of sliced provolone cheese.
7
In a small bowl, whisk 2 of the eggs. Pour the whisked eggs evenly over the cheese layer.
8
Scatter the banana pepper rings over the top, if using.
9
Unroll the second can of crescent dough and place it on top. Pinch the edges to seal with the bottom crust.
10
In a small bowl, whisk the remaining egg to create an egg wash. Brush the egg wash over the top crust. Sprinkle with Italian seasoning and garlic salt.
11
Cover the baking sheet with aluminum foil and bake for 35 minutes.
12
Remove the foil and continue to bake for another 15-20 minutes, or until the top is golden brown and cooked through.
13
Let the bake rest for 10 minutes before cutting into squares and serving.

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Tips & Notes

Pro tips

Don't skip the egg mixture; it acts as a binder and custard base. Whisk eggs thoroughly with Italian seasoning and garlic salt to distribute flavor evenly.
Layer meat and cheese in alternating sheets within the crescent roll dough to ensure every slice has flavor and cheese reach the edges.
Let the bake rest for 5 minutes after removing from the oven so the egg custard sets fully and slices cleanly.
Use a 9×13-inch baking dish and press crescent dough into the pan without gaps to prevent the filling from leaking out the sides.

Substitutions

Swiss or provolone → fontina or asiago (similar melting point and mild flavor)
Salami and pepperoni → prosciutto and capicola (different cured meat profile, same total weight)
Banana pepper rings → roasted red peppers or sun-dried tomatoes (adds tang or umami instead of heat)

Storage & make-ahead

Cover and refrigerate leftovers for up to 3 days. Reheat in a 350°F oven for 10–15 minutes or microwave individual portions until warmed through.

Common Questions

Can I assemble this bake the night before?

Yes. Assemble the bake in the pan, cover with plastic wrap, and refrigerate up to 12 hours. Add 5–10 minutes to the bake time if starting from cold.

What cheeses work best as substitutes?

Use sliced mozzarella, fontina, or asiago in place of Swiss or provolone. Avoid pre-shredded cheese, which contains anti-caking agents and won't melt evenly.

How do I know when the bake is done?

The egg mixture should be set but slightly jiggly in the very center, and the top should be golden. A knife inserted in the center should come out clean or with just a bit of wet custard.

Can I use different meats instead of salami and pepperoni?

Yes. Try prosciutto, capicola, soppressata, or ham at the same 6–4 oz ratio. Avoid wet cured meats like fresh mozzarella or oil-packed ingredients that may release excess liquid.

How should I store leftovers?

Cover and refrigerate for up to 3 days. Reheat in a 350°F oven for 10–15 minutes until warmed through, or microwave a single portion for 60–90 seconds.