 |
| © Provided by Delish |
By Lena Abraham, Delish
Like our sheet-pan Italian subs, these are full of your favorite sandwich fillings, this time layered between sweet, golden sheets of crescent roll dough.
Prep Time: 15 mins
Total Time: 1 hour 25 mins
Yields: 8 - 12 servings
Ingredients
- Cooking spray or vegetable oil, for pan
- 2 (8-oz.) tubes crescent roll dough
- 1 c. shredded Asiago (about 4 oz.), divided
- 8 oz. thinly sliced mortadella or ham
- 4 oz. sliced provolone
- 4 oz. thinly sliced salami
- 1 1/2 c. giardiniera mix or muffuletta mix, drained and patted dry
- 1 tbsp. extra-virgin olive oil
- 2 tsp. white sesame seeds
- 1 tsp. dried oregano
Read More: Italian Hot Dish Recipe
Directions
- Preheat oven to 350°. Grease a 13"-by-9" baking pan with cooking spray or vegetable oil.
- Place one unrolled can of crescent dough in prepared baking pan, pinching together seams if necessary, and slightly stretch to fit pan. Bake until lightly golden, 8 to 10 minutes. Let cool slightly, about 5 minutes.
- Sprinkle 1/2 cup Asiago in an even layer over baked dough, leaving a 1/2" border around edge of dough. Top with layers of mortadella, provolone, salami, giardiniera, and remaining 1/2 cup Asiago. Unroll remaining crescent dough to cover filling. Pinch edges of top and bottom doughs together to seal. Brush top of dough with oil. Sprinkle with sesame seeds and oregano.
- Bake, covering with foil if dough is browning too quickly, until dough is golden brown and cooked through, 30 to 35 minutes.
- Let cool at least 15 minutes before slicing into squares.
