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Hoagie Bake
SUBMITTED BY:
Cindy
PHOTO BY:
Mandy
"A great, fairly quick recipe for a delicious hoagie bake."
RECIPE RATING:
Read Reviews
(215)
Review/Rate This Recipe
PREP TIME
15 Min
COOK TIME
35 Min
READY IN
50 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
2 (8 ounce) packages refrigerated crescent rolls
1/4 pound salami, sliced
1/4 pound cooked ham, sliced
1/4 pound pepperoni sausage, sliced
8 slices provolone cheese
8 slices Swiss cheese
3 eggs, beaten
2 tablespoons grated Parmesan cheese
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DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Coat a 9x13 inch baking dish with cooking spray.
Cover bottom of baking dish with 1 package crescent roll dough. Layer with salami, ham, and pepperoni. Cover meat with a layer of Provolone cheese and Swiss cheese. Spread 1/2 of the beaten eggs over the cheese. Top with second package of crescent rolls. Brush with remaining beaten eggs, and sprinkle with Parmesan cheese.
Bake, uncovered, in the preheated oven for 25 minutes. Cover with foil, and bake for another 10 minutes.
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REVIEWS
Reviewed on Oct. 31, 2002 by KIMAR
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KIMAR
Oct. 31, 2002
You only need 1 or 2 eggs; I used 3 and it was a waste of eggs. This was a very rich/heavy/greasy meal, but my husband enjoyed it. I bet if you listen closely enough, you can hear your arteries clogging up! (LOL) It was more like stromboli than a hoagie. I sprayed the pan with cooking spray as someone suggested, which I think really helped. Wish I had seen other reviewers' suggestions to add oregano, onions, and mushrooms before I made mine, I think it would have really enhanced it.
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17 users found this review helpful
You only need 1 or 2 eggs; I used 3 and it was a waste of eggs. This was a very...
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Reviewed on Sep. 11, 2003 by
Navy_Mommy
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Navy_Mommy
Sep. 11, 2003
This recipe is quick, easy and very versitile. Not being a salami fan, I added turkey instead. I have made the recipe twice now. Once with and once without the egg. If you use the egg, cut it in half. Both times I added creamy italian dressing for a little extra flavor. I would say this is a must. You really need something to give it a kick. Already we are thinking of what other hoagie ingredients we can swap out for a new taste. I used crescent rolls and liked the taste, but it is a little greasy. Definately use low fat meats.
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13 users found this review helpful
This recipe is quick, easy and very versitile. Not being a salami fan, I added turkey...
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Reviewed on Sep. 25, 2003 by KathyB
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KathyB
Sep. 25, 2003
I have made this many times using refrigerated pizza dough. To keep it from being so greasy, microcwave the salami and pepperoni between paper towels. I don't use the egg, but put pizza sauce over the meat and cheese. I spray the top of the dough with non-stick spray and sprinkle Parmesean cheese, garlic powder and oregano. Use more pizza sauce for dipping. Great recipe.
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11 users found this review helpful
I have made this many times using refrigerated pizza dough. To keep it from being so greasy,...
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Reviewed on Apr. 22, 2007 by
LIZCANCOOK
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LIZCANCOOK
Apr. 22, 2007
I read the reviews and decided to change this is a bit. Smoked turkey instead of the pepperoni, only half the salami and mozzarella instead of provolone. We LOVED it! It did not turn out greasy at all - we could pick our pieces up with our hands and eat them.
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5 users found this review helpful
I read the reviews and decided to change this is a bit. Smoked turkey instead of the...
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Reviewed on Oct. 31, 2002 by RABERNET
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RABERNET
Oct. 31, 2002
This is SOOOO good! I've cooked it several times and have made different variations of it. My favorite so far is substituting pizza dough for the crescent rolls that the recipe calls for. The crescent rolls have a slightly sweet taste to them that I don't personally care for. I also put italian dressing on over the last layer of cheese, then the egg over the italian dressing. After brushing the top layer of bread (crescent or pizza dough) I sprinkle garlic powder and parmesan cheese. I also use all Provolone cheese since I don't like Swiss cheese. Very good, lots of compliments, and the whole family agrees that they like the pizza dough version the best. They like the consistency of it. I may try it with pizza sauce instead of italian dressing next time! Thanks for the wonderful recipe and a basis to start with that I could play around with!
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5 users found this review helpful
This is SOOOO good! I've cooked it several times and have made different variations of it. My...
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Reviewed on Aug. 21, 2007 by
Dianemwj
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Dianemwj
Aug. 21, 2007
I'd rate this 5 stars if I didn't have to make changes. I left out the egg because I thought it sounded yucky. I briefly microwaved the salami and pepperoni to render some of the grease. I didn't have any swiss cheese, so I substituted a good quality deli sliced American cheese. Sprinkled the meat with some oregano and sliced hot pepperoncinis to make it more hoagie-like. My husband and I really liked the finished dish. He thinks I should use some tomato sauce next time to make it more like pizza, but I think that would defeat the purpose of a "Hoagie Bake". I was looking for a way to use up a pound of dry salami I had in the fridge, and this was perfect. Will definitely make this again.
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4 users found this review helpful
I'd rate this 5 stars if I didn't have to make changes. I left out the egg because I thought...
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Reviewed on Oct. 31, 2005 by
DATGIRL55
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DATGIRL55
Oct. 31, 2005
Excellent! Quick, easy, tastes great. Since others were saying it is so greasy causing the bottom layer of dough to get soggy, I microwaved the meats on paper towels on medium power for just a couple of minutes which got a lot of the grease to come out, soaked it all up with paper towels before preparing the hoagie bake, came out great and less fat!
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4 users found this review helpful
Excellent! Quick, easy, tastes great. Since others were saying it is so greasy causing the...
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Reviewed on Jul. 23, 2003 by
JOSIE
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JOSIE
Jul. 23, 2003
WEll...hubby did not dig this at all, but I loved it. I took a reviewers advice and made this "pizza style". I used pizza crust in lieu of the crescent dough and used a combination of pastrami, ham and pepperoni. I left the swiss out as others complained it overpowered the taste of the provolone. Instead of using the egg, I used spaghetti sauce. I had inteneded on using homemade pizza sauce, but was running short on time. I layered all of the ingredients on one side of the dough and folded the other side over to enclose everything...and baked as directed. Needless to say, I ate about 90% of it and it was good. Thanks Cindy.
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4 users found this review helpful
WEll...hubby did not dig this at all, but I loved it. I took a reviewers advice and made this...
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Reviewed on Nov. 19, 2006 by
JENDAVIS100
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JENDAVIS100
Nov. 19, 2006
I've used this recipe for a long time and have never reviewed it, so I figured it was about time. I love this recipe. I basically use ham and cheese and it turns out just wonderful. It reminds me of the ham and cheese rolls a store up the street from where I grew up as a kid sold. They were the best, but now that store is out of business. I'm glad that I can still have something that tastes like them when I want. Quick, easy, good. Who could ask for more?
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3 users found this review helpful
I've used this recipe for a long time and have never reviewed it, so I figured it was about...
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Reviewed on Sep. 9, 2006 by Tam
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Tam
Sep. 9, 2006
Love this recipe. I use something very similar to make strombolli, which involves making and rolling out dough. This was quick and easy. I don't use the egg inside, but do use the egg wash on top.
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3 users found this review helpful
Love this recipe. I use something very similar to make strombolli, which involves making and...
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