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baked italian sandwich

(1 rating)
LTPT1986 avatar
Blue Ribbon Recipe by
LESLIE TRYTHALL
@LTPT1986
PALM BAY, FL

I got the inspiration for this one from Gale's Antipasto Squares. I wanted to try that one day but I thought about my hubby's favorite Italian sandwich. This is what came out of that. I hope someone else likes it too!

Blue Ribbon Recipe

Simple and delicious, these baked sandwiches are full of Italian meats and cheeses. Buttery and flaky crescent rolls act as the bread. The layers of ham, pepperoni, salami, provolone, and mozzarella, melt into each other. Each slice is dipped into a tasty homemade tomato dipping sauce. Easy to make, this is a good weeknight meal recipe or game-day snack.

— The Test Kitchen @kitchencrew
(1 rating)
yield 4 serving(s)
prep time 15 Min
cook time 40 Min
method Bake

Ingredients For baked italian sandwich

  • 2 can
    crescent dough
  • 8 oz
    capicola ham, sliced thin
  • 8 oz
    pepperoni, sliced thin
  • 8 oz
    hard salami, sliced thin
  • 8 oz
    honey ham, sliced thin
  • 8 oz
    provolone cheese, sliced thin
  • 8 oz
    mozzarella cheese, sliced thin
  • 2 tsp
    minced garlic, heaping
  • 1 Tbsp
    Italian seasoning
  • 1/4 tsp
    garlic salt
  • 1 can
    petite diced tomatoes (15 oz)
  • 1 can
    tomato paste (6 oz)
  • 4 oz
    water

How To Make baked italian sandwich

Test Kitchen Tips
We used sheets of crescent dough. If using regular rolls, crimp the perforations.
  • Roll crescent dough in the bottom of a baking dish.
    1
    Preheat oven to 350 degrees F. Lightly spray a 9x13 pan with cooking spray. Roll one of the cans of crescent dough in the bottom.
  • Layer honey ham and half of the provolone cheese.
    2
    Layer honey ham and half the provolone cheese.
  • Add all of the pepperoni.
    3
    Next layer all the pepperoni.
  • Add half of the mozzarella and capicola ham.
    4
    Next layer half of the mozzarella cheese and all of the capicola ham.
  • Add the other half of the provolone and the salami.
    5
    Next, layer the other half of the provolone cheese and the hard salami.
  • Top with the remaining mozzarella cheese.
    6
    Top the salami with the other half of the mozzarella cheese.
  • Spread the remaining crescent dough on top.
    7
    Spread the other can of the crescent dough on the top.
  • Cover with foil and bake.
    8
    Cover with foil. Bake for 20 minutes.
  • Prepare the marinara sauce.
    9
    As soon as the sandwich bakes, start the marinara sauce. In a small saucepan, over medium heat, add garlic and dry seasonings. Add tomatoes, tomato paste, and water. Stir to combine. Reduce heat to medium-low. Simmer until the sandwiches are done.
  • Remove the foil and continue to bake.
    10
    After 20 minutes, remove the foil from the sandwiches. Bake for an additional 20 minutes or until golden brown.
  • Serve with sauce on the side for dipping.
    11
    Serve the sandwiches warm with the homemade marinara sauce.
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