Categories: Sandwiches
Ingredients
- 2- 8 oz. cans refrigerated crescent dough sheets, divided
- 16 oz. sliced provolone cheese
- 12 oz. thinly sliced meats (such as hard salami, ham, mortadella)
- 1 cup Italian olive salad, drained
- 1 large egg
- 2 tbsp. unsalted butter, melted
- 2 tbsp. Creole mustard
- 1/2 tsp Worcestershire
- 1/2 tsp black pepper
- Garnish: Italian olive salad
Directions
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Preheat oven to 350. Line a 13×9-inch baking dish with parchment paper, letting excess extend over sides of pan. Spray with cooking spray.
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Unroll 1 can of dough, and press into bottom of prepared pan. Place one-third of cheese slices in an even layer on top of dough. Place half of sliced meats in an even layer on top of cheese. Sprinkle olive salad over meats. Continue layering cheese and meats, ending with cheese.
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In a small bowl, whisk together egg, melted butter, mustard, Worcestershire, and pepper. Pour over layers. Unroll remaining can of dough; gently lay of top. Using a sharp knife, cut vents in top of dough to release steam.
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Cover with foil, and bake for 30 minutes. Uncover and bake until golden brown, 15-20 minutes more. Let cool for 5 minutes. Using parchment as handles, carefully remove from pan, and place on a cutting board. Cut into triangles, and serve warm. Garnish with olive salad.