When I was a kid, I always asked my mom to make this. It was my absolute favorite.
This cheesy, meaty layered bake is wrapped in golden crescent dough with nostalgic pressure-sealed comfort in every bite. A crowd-pleaser that always delivers.
Equipment
- 1 Mixing bowl for beating eggs and mixing
- 1 9x13-inch baking dish greased
- 1 Oven preheated to 350°F
Ingredients
Main ingredients
- 2 (8 ounce) cans refrigerated crescent roll dough this crust is the base and the lid sealing in all goodness
- ¼ pound sliced cooked ham adds that salty, juicy meatiness
- ¼ pound sliced Genoa salami spices things up just right
- ¼ pound sliced pepperoni classic and bold
- ¼ pound sliced provolone cheese melts smooth and creamy
- ¼ pound sliced mozzarella cheese gooey and stretchy
- 3 eggs beaten to bind everything
- ⅓ cup grated Parmesan cheese adds cheesy sharpness
- ¼ teaspoon ground black pepper for a little kick
Instructions
Instructions
- Preheat your oven to 350°F to prepare for baking the dough to golden perfection.
- Unroll one can of crescent roll dough and press it into a greased 9x13-inch baking dish as the crust base.
- Layer ham, Genoa salami, and pepperoni over the dough.
- Add sliced provolone and mozzarella cheese evenly over the meats.
- Beat eggs in a bowl and mix in Parmesan cheese and ground black pepper, then pour over the layered meat and cheese.
- Unroll second can of crescent dough and gently cover the filling. Pinch edges to seal.
- Bake in the oven for about 30 minutes or until top is golden and filling is set.
- Let it stand for 10 minutes before slicing to allow it to firm up and slice clean.
Notes
Wrap leftovers tight to keep the crust from going soggy. This dish freezes well when cut into individual slices and sealed in bags.