Description
This Italian Crescent Casserole is a delicious and hearty layered dish featuring pepperoni, salami, seasoned deli turkey or ham, provolone cheese, sautéed mushrooms, onions, and fresh spinach, all baked between two layers of flaky crescent roll dough. Enhanced with a savory egg and herb mixture, it makes a perfect warm and satisfying meal for family gatherings or cozy dinners.
Ingredients
Scale
Crust
- 2 cans (8 oz each) refrigerated crescent roll dough
- 1 tbsp melted butter (optional, for brushing)
- 1 tbsp grated Parmesan cheese (optional, for topping)
- Nonstick spray or parchment paper
Meat and Cheese Layers
- 1/4 lb sliced turkey pepperoni
- 1/4 lb sliced Genoa salami
- 1/4 lb sliced seasoned deli turkey or ham (no pork needed)
- 1/2 lb sliced provolone cheese
Vegetables and Herbs
- 1/2 cup sautéed mushrooms
- 1/4 cup chopped onions
- Handful of fresh spinach
- Red pepper flakes (optional, for a spicy kick)
Egg Mixture
- 3 large eggs
- 1/2 tsp dried oregano
- 1/2 tsp garlic powder
- 1/2 tsp Italian seasoning
Instructions
- Preheat and Prepare Pan: Preheat your oven to 375°F (190°C). Lightly grease your baking dish or line it with parchment paper to prevent sticking and make cleanup easier.
- Layer the Bottom Crust: Unroll one can of crescent roll dough and press it firmly into the bottom of the baking dish, sealing all seams to form a smooth, uniform base. Press the dough slightly up the sides to contain the filling.
- Add Meats and Cheese: Evenly layer half of the provolone cheese over the dough. Then, add a layer of turkey pepperoni, Genoa salami, and seasoned deli turkey or ham. Finally, top with the remaining half of the provolone cheese to create a flavorful and cheesy filling.
- Mix the Egg Layer: In a small bowl, whisk together 2 of the eggs with dried oregano, garlic powder, and Italian seasoning until well combined. Pour this evenly over the layered meats and cheese to bind the ingredients and enhance flavor.
- Add Vegetables and Spices: Distribute the sautéed mushrooms, chopped onions, and fresh spinach evenly over the egg and cheese layer. If you like some heat, sprinkle a pinch of red pepper flakes on top.
- Top Crust: Unroll the second can of crescent dough and lay it over the top, sealing the edges by pinching and tucking them well to prevent leakage. Lightly beat the remaining egg and brush it over the top crust for a golden, glossy finish. Optionally, brush melted butter over the top and sprinkle with grated Parmesan cheese for extra flavor.
- Bake: Place the casserole in the preheated oven and bake uncovered for 25 to 30 minutes, or until the crust is golden brown and the center is fully set.
- Cool and Slice: Remove the casserole from the oven and allow it to cool for 5 to 10 minutes. This resting time helps the casserole set, making it easier to slice into neat squares. Serve warm and enjoy your delicious Italian Crescent Casserole!
Notes
- Seal edges well to prevent the filling from leaking out during baking.
- Use room temperature crescent dough; warmer dough is easier to handle and stretch.
- Let the casserole cool slightly before slicing to ensure clean cuts.
- Don’t skip the egg layer as it binds all the ingredients and prevents a soggy filling.
- Top with extra herbs or Parmesan cheese for a deli-style finishing touch.
