Deli Meat Bake (Print Version)
Stacked deli meats, provolone, and tangy peppers hugged by buttery crescent layers. Perfect for gatherings or family meals.
# Ingredients:
→ Main Things You'll Need
01 -
2 cans refrigerated crescent dough
02 -
1/2 pound salami, thinly sliced
03 -
1/2 pound ham, sliced
04 -
1/2 pound provolone slices
05 -
1/2 cup of pepperoni slices
06 -
1/2 cup of drained banana peppers
07 -
1/2 cup roasted red peppers, sliced after draining
08 -
1 tablespoon of dry Italian herb mix
09 -
1/4 cup olive oil
10 -
1/4 cup Parmesan, finely grated
11 -
Optional items: lettuce or tomato slices when serving
# Steps:
01 -
Set your oven to 375°F (190°C) and let it heat up while you prep.
02 -
Spread the first can of crescent dough out in a greased 9×13-inch baking pan. Push the dough slightly up the sides and pinch any seams closed.
03 -
Lay half of the ham, half of the salami, and half of the provolone slices evenly over the crescent layer.
04 -
Scatter the banana pepper rings, roasted red peppers, and pepperoni evenly on top of the meat and cheese mix.
05 -
Shake the Italian herb mix evenly over all layers so far.
06 -
Finish with the remaining ham, salami, and provolone slices.
07 -
Unroll the second can of crescent dough and place it on top of everything. Press lightly to seal it up all the way to the edges.
08 -
Using a pastry brush, coat the top dough surface with olive oil, then sprinkle Parmesan evenly over it.
09 -
Pop it into your heated oven and bake for 25 to 30 minutes, keeping an eye out until the crust turns golden and bubbly.
10 -
Let the dish cool for a few minutes before cutting into portions. Add fresh lettuce or tomato slices on the side if you like.
# Helpful Notes:
01 -
Keep any leftovers in an airtight box in the fridge for up to 3 days, and warm them up in an oven or microwave when eating later.
02 -
Freeze the fully cooled dish by wrapping it tightly in plastic, followed by aluminum foil. Write the date on it. It'll last in the freezer for 1 month. Defrost in the fridge overnight before reheating.
03 -
Make sure the crescent dough in the pan is completely sealed with no gaps. This keeps the filling inside where it belongs as it cooks.
04 -
Spread the fillings evenly so every bite has a little bit of everything for a tasty balance.